Jamaican Oxtail Recipe
A delicious vegan twist on the traditional Jamaican oxtail stew.
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Main Ingredients
- 2 cups jackfruit (canned, drained and rinsed)
- 1 cup carrots (sliced)
- 1 cup potatoes (diced)
- 1 cup onions (chopped)
- 2 cloves garlic (minced)
- 2 tablespoon soy sauce
- 1 teaspoon thyme
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 4 cups vegetable broth
- 2 tablespoon tomato paste
- 2 tablespoon coconut oil
- 1 cup kidney beans (cooked)
1. Heat coconut oil in a large pot over medium heat.
2. Add onions and garlic, sauté until fragrant.
3. Add jackfruit, carrots, and potatoes. Cook for 5 minutes.
4. Stir in soy sauce, thyme, allspice, and black pepper.
5. Add vegetable broth and tomato paste. Bring to a boil.
6. Reduce heat, cover, and simmer for 1.5 hours.
7. Add kidney beans and cook for another 30 minutes.
8. Serve hot with rice or bread.
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Sodium: 800mg | Potassium: 600mg | Fiber: 10g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg