Yuca Jackfruit Stew

Yuca Jackfruit Stew

Jackfruit Yuca Stew

This Stew is super flavorful with wonderful textures from both the Yuca and Jackfruit. It’s really easy to make and tastes great as leftovers ( if you have any). The recipe calls for just a little bit of spice but feel free to kick that up if that’s what you like!

Serves 4



1 can of Organic Young Jackfruit in Brine ( I used one from Edward & Sons)

1 package of frozen Yuca that has already been peeled and cut. You can find many brands at most grocery stores.

1/2 Small Onion

3 cloves of Garlic

2 medium Carrots

3 Ribs of Celery

4 1/2 cups of Water

1 tsp of Smoked Paprika

1 tsp of Cumin Powder

1 Bay Leaf

3 Sprigs of fresh Thyme or about 1 tsp of dried

1/2 - 1 tsp of Chili Powder (depending on your taste)

1 tsp of Vegetable Base ( I use Better Than Bouillon)

Juice from 1/2 a Lime

Salt & Pepper to taste


1. Boil the frozen Yuca for about 20-25 minutes or until almost tender. It will continue to cook in the stew. Remove the string like stem that runs through the center. Set the Yuca aside

2. In a large pot, sauté the Onion and Garlic in a bit of Water or Oil until the Onions are translucent.

3. Add in the Carrot, Celery, Bay Leaf and spices and continue to cook on med-low heat

4. Drain the Jackfruit and break apart the pieces with your hands and add them to the pot. Cook for about 5-10 minutes adding a little water as needed so the mixture doesn’t stick

5. Add in the Vegetable base and mix well. Add in the Water and stir. Cover the pot and lower the temoerature a little bit.

6. Let the stew simmer or lightly boil for about 25 minutes. If you used fresh Thyme the leaves should have fallen off and you can remove the stems from the stew

7. Add in the cooked Yuca and fresh Lime Juice and continue to cook for another 25-30 minutes. The Yuca will break down and thicken the Stew.

Serving suggestion: It’s really yummy with some fresh chopped Cilantro and a dollop of Vegan Sour Cream