Vegan Jackfruit Marsala Stew

February 17, 2022
The grocery store that I shop at doesn’t consistently stock fresh jackfruit, so when I do spot some, I always get excited and instantly toss it into my cart. Jackfruit has become as popular as tofu when it comes to meat substitutes in the vegan world. It has a dense and fibrous texture and takes on the flavor of whatever sauce and spice it is cooked in. I knew that when slow cooked in a crockpot, it would begin to melt away and start to shred, so I used the jackfruit in a recipe that would traditionally call for meat.

This stew is simple to make and it results in the perfect bowl of savory comfort food. I used red cooking wine in my sauce but feel free to use real red wine if you prefer a stronger and more bold flavor. I served this over mashed potatoes but it could also be served over rice or toast. I choose to cook this on high for a few hours but if you want to set it overnight or while you’re away for the day, you can set the crockpot to low and let it cook for 8 hours.
jackfruit marsala stew in a dish

Vegan Jackfruit Marsala Stew

Recipe Type: Hearty Entrees
utensils YIELDS about 4 servings
herb graphic for recipe card
  • 2 tbsp olive oil
  • 3 cups fresh jackfruit
  • 1/2 cup pearl onions
  • 3 garlic cloves, minced
  • 2 cups mushrooms, sliced
  • 1 cup carrots, sliced
  • 1 cup parsnips, sliced
  • 1/2 tbsp dried thyme
  • salt & pepper to taste
  • 2 tsp tomato paste
  • 3 tbsp red cooking wine
  • 1 tbsp balsamic vinegar
  • 3/4 cup vegetable broth
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp water
        graphic for recipe card


1. Add olive oil to a large sauté pan and heat over medium high.

2. Add the jackfruit, mushrooms, onions, garlic, carrots, and parsnips and stir to coat in oil. Season with salt and pepper.

3. Sauté for a few minutes to let everything soften. Add the tomato paste and thyme, stir to coat again and sauté for a minute before adding the cooking wine and balsamic.

4. Once the liquid in the pan reduces by half, pour everything in to the crock pot.

5. Add the vegetable broth and bay leaf to the crockpot, stir, and set on high for 2 and a half hours.

6. In a small bowl, whisk together the corn starch and water until smooth and pour into crock pot. Stir and leave to sit for another half hour to thicken.

7. Lower setting to warm and serve.

Also by Lauren: Greek Braised Green Beans

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


always stay inspired!