Cuban Jackfruit Ropa Vieja
Cuban-style jackfruit stew, also known as, ropa vieja.
Ingredients
Marinade
- 2 20 oz cans of jackfruit
- 1/2 cup vegetable broth
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon tomato paste
- 2 teaspoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
Ropa Vieja
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 cup tomato sauce
- 1 bay leaf
- oil for cooking (optional)
Instructions
Marinade
- Prepare jackfruit by thoroughly draining the brine from both cans.* Then, shred the jackfruit.
- In a large enough bowl, mix all of the marinade ingredients before adding the jackfruit. Then mix thoroughly.
- Let the marinaded jackfruit sit for at least 30 minutes.
Jackfruit Ropa Vieja
- Heat a large pan on medium heat. Add onions and bell peppers and saute until translucent for about 4 minutes.*
- Add marinaded jackfruit, tomato sauce, and bay leaf and stir to combine. Cover and let simmer on medium-low for about 10 minutes, stirring every few minutes to avoid sticking.
- After 10 minutes, add salt to taste, serve, and enjoy.
Notes
*If you have extra time I recommend boiling the jackfruit for an hour and then squeezing out as much of the brine as possible.
*You can use oil if preferred. Add the oil after the pan is heated and before adding in the onions and bell peppers
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