If you haven’t tried jackfruit, this chunky chowder is a great place to start. The tender Asian fruit absorbs the savory flavors of the broth and lends a meaty texture to the stew. A medley of fresh veggies adds eye-catching color while red pepper flakes kick the spice level up a notch. The flavors in this dish just get better with time, making it a great recipe to meal prep and heat up on busy nights where you don’t feel like making dinner!
Category: not set
Cuisine: not set
2 lb. Yukon gold potatoes chopped (2½ cups)
2 cups finely chopped onions
10 cloves garlic minced
6 cups vegetable broth or water
8 oz. butternut squash, cut into 1-inch cubes (2 cups)
5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cup
1 pieces (1 cup)
1 pieces (1 cup)
1 cup cut green beans, cut into ½-inch pieces
¼ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 cup unsweetened, unflavored plant-based milk
¼ cup oat flour
1 14-oz. can green jackfruit rinsed, drained, and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch pieces (1 cup)
Sea salt to taste
Red pepper flakes (optional)
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