Vegan Oxtail Stew (Jackfruit and Butterbeans)

Learn how to make a vegan rendition of oxtail (aka no oxtail) made from green jackfruit and butter beans. The jackfruit is tenderised and then simmered with aromatic herbs and spices in a thick flavoursome gravy.

When it comes to cooking oxtail Jamaica is often hailed as being the kings and queens of this dish.

It seemed only fair to re-create a vegan version of this Jamaican classic dish. vegan oxtail or as it is referred to as "no oxtail" is exactly as it sounds, there isn't any oxtail in the dish.

Instead a meat substitue is used in this beloved island recipe. There are an abundance of meat alteratives to choose from such as - tofu, mushrooms, texture soy(a) protein or jackfruit.

I personally like to use jackfruit simply because it is very accessible and also affordable.

The jackfruit is simmered in my homemade vegetable broth. This step is a crucial game changer.

Having cooked jackfruit previously I've only just realised that simmering the jackfruit beforehand helps to absorb the flavour like a sponge as well breakdown the texture so it is more meaty.

The base ingredients which are the onion, scallion and garlic are sauteed until soft along with the carrot.

I like to keep things simple by just including carrot but you can add more vegetables to bulk up the recipe.

The browning and soy(a) sauce are added to the pan rather than the actual jackfruit because the dark hue would be lost during the initial stages of simmering the jackfruit.

Then the rest of the ingredients - beef seasoning, pimento berries, thyme, tomato paste and vegetable broth all come together to form a rich gravy.

The butter beans are cooked in the rich stew as it would do in the meat version.

This plant based version is just as wholesome and satisfying as the real thing, it's perfect for a weeknight dinner and tastes even better the next day.

Ingredients you will need

• Jackfruit - Young GREEN jackfruit, the savoury star of the show!!
• Olive oil - For sauteing the base ingredients.
• Onion/scallion/garlic - These are the base ingredients and used for building flavour.
• Vegetable broth - I'm using my homemade version for creating that savoury stew.
• Carrot/butter beans - You will find both of those in any classic oxtail recipe.
• Browning/soy(a) sauce - Both are used for colour and depth in flavour.
• Beef seasoning - This is my go seasoning for red meat/vegan recipes.
• Scotch bonnet - For a subtle hint of spiciness.
• Tomato paste - Helps to thicken the gravy and gives it some tanginess.
• Fresh thyme - This is a typical herb that you will find in most Jamaican cuisines.
• Pimento berries - These little berries help to add depth and warmth to many recipes.
• Black pepper/pink salt - To enhance the taste.

The Steps

• Prepare the jackfruit by placing it in a medium sized saucepan along with the 5 cups of vegetable broth.
• Bring to the boil and then simmer on medium-low heat for an hour, during the given time you will notice the colour of the jackfruit deepen and become more beige (it will also be more fork tender).

• After the given time, use a slotted spoon to remove the jackfruit and set aside (reserve the vegetable broth, don't throw it away!!).
• Heat olive oil in a medium sized frying pan/skillet on medium heat.
• Saute the onion, scallion and garlic until soft and translucent.

• Add the carrot and continue to cook until tender (this should take 3-4 minutes).
• Add the beef seasoning, pimento berries, soy(a) sauce, browning sauce, tomato paste, thyme, scotch bonnet and then stir.
• Add butter beans and jackfruit.
• Pour in the 1½ cups of the reserved vegetable broth and stir to combine all of the ingredients. At this point you can add a splash more of my homemade browning to the pan.

• Bring the pan to a rolling boil and then reduce the heat to medium-low.
• Put the lid on and simmer for up to 40 minutes make sure to baste the jackfruit with a spoon by tilting the pan to the side a few times throughout this time as this will give the jackfruit a darker hue.
• After the given time, remove the lid and do a taste test and add black pepper and pink salt to taste.
• Discard the thyme stems and scotch bonnet before serving.

Notes and tips

• Make sure you are using YOUNG GREEN jackfruit NOT jackfruit in syrup. You want the savoury kind for this recipe.
• If you are using store bought browning then you will only need 2 teaspoons.
• This is the recipe link that you will need for my Homemade Browning Sauce.
• Use a whole scotch bonnet pepper, unless you want your "oxtail" spicy then you can prick it with a fork to release the heat (the heat is in the membrane).
• Any leftovers should be refrigerated (when cool) and stored in an airtight container for up to 3 days.
• Don't skip simmering the jackfruit in the vegetable broth, it is imperative for  enhancing the taste and texture.
• You can leave the jackfruit to marinate in the Vegetable Broth for several hours or overnight (refrigerated when cool) and simply cook the next day.
• Feel free to use mushrooms or tofu instead of jackfruit if you want to.

Serving suggestions

• Keto Roti Recipe with Almond Flour
• Yellow Rice With Corn
• Roasted Mashed Breadfruit
•  Jamaican Rice and Peas
• Gluten Free Roti Recipe
• How to Cook Brown Rice on The Stove
• Dairy Free Mashed Sweet Potatoes

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