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This is my go-to bowl when I want that slow-simmered, Sunday-supper feeling without the actual oxtails: a rich, hearty jackfruit "oxtail" soup built on browned mushrooms, aromatics, and a broth that tastes like it's been babysat all day. If you're hunting for a vegan oxtail recipe jackfruit fans will actually crave, this one nails the vibe with shreddy young jackfruit, a little molasses-soy "browning" for that dark, roasty depth, and a big finish of fresh thyme, scallion, and parsley so every spoonful tastes alive (not flat or muddy). It's the kind of soup that makes you stand at the pot, "just tasting," until you realize you've basically eaten a serving already.

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Rich and Hearty Jackfruit "Oxtail" Soup with Fresh Herbs (Jamaican-Inspired and Deeply Cozy)

Jamaican-inspired vegan "oxtail" soup made with young jackfruit, browned mushrooms, allspice, thyme, and a shower of fresh herbs for a rich, meaty-feeling bowl.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Soup

Cuisine Caribbean

Servings 6

Equipment

• dutch oven with lid a 6 quart heavy-bottom pot gives you enough surface area to brown the vegetables and enough depth for a cozy simmer; a large soup pot works too, but you may need a little extra oil to prevent sticking
• Colander for draining and rinsing the jackfruit (this is key if it's packed in brine); a fine-mesh strainer is fine in a pinch
• Cutting board use a sturdy board since you'll be chopping aromatics and slicing mushrooms; a damp towel underneath keeps it from sliding
• chef knife a sharp 8 inch knife makes the prep fast and neat; a santoku works great too
• Wooden spoon for scraping up browned bits from the bottom of the pot (those bits are flavor); a silicone spatula also works
• measuring spoon set for spices and seasonings; you can eyeball, but this soup rewards a balanced hand with allspice and thyme
• Potato masher or fork for lightly breaking up the jackfruit so it turns shreddy and "oxtail-like"; clean hands also work once it cools a bit
• Ladle for serving; a large measuring cup works if you don't have one

Ingredients

  

for the "oxtail" base

• 2 canned green jackfruit in brine use 14 ounce cans; avoid jackfruit in syrup; if you only have jackfruit in water, still rinse and drain well
• 12 ounce oyster mushroom or substitute cremini mushroom for a deeper, darker flavor; mushrooms help replace the savory "gelatin" feel you'd get from bones
• 2 tablespoon neutral oil avocado oil, grapeseed oil, or canola oil; use a little more if your pot runs hot
• 1 teaspoon kosher salt plus more to taste; if using fine salt, start with less
• 1 teaspoon freshly ground black pepper adjust at the end after the broth reduces

aromatics and vegetables

• 1 yellow onion diced; red onion also works and adds a slightly sweeter edge
• 2 carrot peeled and diced
• 2 celery stalk diced
• 4 clove garlic minced; if you love garlic, add 1 more clove
• 1 tablespoon fresh ginger grated; optional but highly recommended for brightness
• 1 scallion thinly sliced, white and green parts separated
• 1 red bell pepper diced; adds sweetness and color
• 1 russet potato peeled and cut into 3/4 inch pieces; for a thicker, stewier texture
• 1 lime zest and juice; the acid wakes up the whole pot at the end

spices and deep flavor (the "oxtail" illusion)

• 1 teaspoon ground allspice this is the signature note; don't skip if you want that Jamaican-inspired profile
• 1 teaspoon dried thyme or substitute 1 tablespoon fresh thyme leaves and add them later with the fresh herbs
• 1 teaspoon smoked paprika for gentle smokiness and color
• ½ teaspoon ground coriander optional, but it adds a citrusy background note that plays well with lime
• 1 tablespoon tomato paste adds body and a roasted, "cooked down" flavor
• 6 cup vegetable broth use a flavorful broth; if yours is bland, plan to add a little more soy sauce or miso at the end
• 2 tablespoon soy sauce or tamari; this stands in for some of the savory depth you'd expect in oxtail recipes
• 1 tablespoon molasses for that dark, round sweetness; maple syrup works in a pinch but is less "browning sauce"-like
• 1 tablespoon apple cider vinegar or white vinegar; a little tang helps mimic the brightness you'd get from long-simmered bones and aromatics
• 1 teaspoon miso paste optional but excellent for a long-simmered, savory finish; use white or yellow miso
• 1 scotch bonnet pepper optional; keep it whole for gentle heat, or substitute habanero; do not cut it unless you want serious spice

fresh herb finish

• 2 tablespoon fresh thyme leaves or 3 thyme sprig; if using sprigs, pull them out before serving
• ½ cup fresh parsley chopped; flat-leaf is best
• 2 tablespoon fresh cilantro chopped; optional if you're not a cilantro person, just use extra parsley

Instructions

 

prep (set yourself up for rich flavor)

1. Drain the jackfruit in a colander, then rinse very well under cool water for 30 seconds. Shake off excess water, then spread the pieces on a towel and pat dry. (Dry jackfruit browns better and won't waterlog the pot.) With your fingers or a knife, trim off any hard triangular cores and pull the jackfruit into chunky shreds. Don't worry about being perfect: a mix of shreds and bigger pieces looks the most "oxtail-ish" in the bowl.
2. Tear or slice the oyster mushrooms into bite-size strips. The ragged edges are good here; they brown and catch seasoning like a dream.
3. Prep your vegetables: dice the onion, carrot, celery, and bell pepper; mince the garlic; grate the ginger; slice the scallion (keep the green part for finishing). Zest the lime now, then set the lime aside for juicing later.

build the "brown" base (this is where the soup gets its backbone)

1. Set a 6 quart dutch oven over medium-high heat and add the oil. When it shimmers, add the mushrooms and sprinkle with 1/2 teaspoon kosher salt. Cook, stirring only occasionally, until the mushrooms release their moisture and then brown deeply, about 10 minutes. You're looking for real color here, not pale and steamy. If browned bits collect on the bottom of the pot, that's perfect.
2. Add the jackfruit shreds and cook for 5 minutes, stirring to help it pick up some browning and mushroom flavor. You're not trying to crisp it; you're just taking the raw edge off and building a richer, roasted taste.
3. Scoot the jackfruit and mushrooms to the edges of the pot and add the onion, carrot, celery, bell pepper, and the white part of the scallion to the center. Add the remaining 1/2 teaspoon kosher salt and cook for 6 minutes, stirring, until the onions start to turn translucent and the vegetables soften a bit.
4. Add the garlic and ginger and cook for 1 minute, just until fragrant. Stir constantly so the garlic doesn't scorch.

toast the spices and simmer (turn it into a proper vegan "oxtail" soup)

1. Add the tomato paste, allspice, dried thyme, smoked paprika, and coriander. Cook for 2 minutes, stirring and scraping, until the tomato paste darkens slightly and the spices smell warm and toasty. This quick toasting step makes the finished soup taste layered, not dusty.
2. Pour in the vegetable broth and scrape the bottom of the pot thoroughly with a wooden spoon to dissolve every browned bit. Stir in the soy sauce, molasses, and apple cider vinegar. If you're using a whole scotch bonnet pepper, add it now.
3. Bring the soup to a lively simmer, then reduce heat to medium-low, cover, and cook for 35 minutes. Stir once or twice during simmering to prevent any sticking and to check the liquid level. The broth should look slightly darker and more cohesive as it cooks.
4. Add the potato and simmer, covered, for 15 minutes, or until the potatoes are tender. When you can easily pierce a potato piece with a fork, you're ready for the finishing steps.

finish and season (fresh herbs + balance = magic)

1. Turn off the heat. Remove the scotch bonnet pepper (if used) and discard. For a more shredded texture, use a potato masher to gently press the jackfruit a few times right in the pot. You're not mashing the potatoes; you're encouraging the jackfruit to separate into fibers.
2. In a small bowl, whisk the miso paste with 2 tablespoon of hot broth from the pot until smooth, then stir it back into the soup. (This keeps miso from clumping and preserves its savory punch.) Taste and add black pepper and additional salt as needed.
3. Stir in the lime zest, then squeeze in 1 tablespoon lime juice to start. Add more lime juice if the soup tastes heavy or a little too sweet. The goal is a broth that feels rich but not flat.
4. Add the fresh thyme leaves, parsley, cilantro (if using), and the green part of the scallion. Let the soup sit, uncovered, for 5 minutes so the herbs bloom in the residual heat. Ladle into bowls and serve hot.

Pairings

Side Dishes (the "Make It a Meal" Crew)

• rice and peas: That creamy coconut-rice vibe is a classic partner for Jamaican-inspired soups and stews. It soaks up the broth and gives you a comforting, complete plate without competing with the allspice and thyme.
• fried ripe plantains: A little caramelized sweetness next to a savory, peppery soup is a power move. The crisp edges and soft centers make the bowl feel extra hearty, like something you'd get at a tiny neighborhood spot that always smells amazing.
• buttery cabbage and carrot sauté: Quick sautéed cabbage (with vegan butter or a splash of oil) adds freshness and a gentle crunch. It's especially good if you went a little heavy on the molasses and want a bright, clean side.
• crusty bread or warm roti: You want something to mop the bottom of the bowl. Bread gives you rustic comfort; roti leans into the Caribbean feel and turns the soup into a full-on cozy event.

Toppings and Add-ons

• quick pickled red onion: A tangy, crunchy topping wakes up the whole pot and plays beautifully with the rich broth. If you love that "stew meets bright garnish" contrast, this is the one.
• extra lime wedges: A squeeze right before you eat makes the herbs pop and keeps the broth tasting lively even as it cools.
• hot sauce: If you skipped the scotch bonnet or kept it mild, a few drops of your favorite hot sauce lets everyone customize heat at the table.

Drinks

• ginger beer (or ginger tea): Spicy ginger with a sweet edge mirrors the soup's warm spices and cuts through the richness. If you're doing it alcohol-free, ginger tea with a squeeze of lime is just as satisfying.
• crisp lager or pilsner: Light, fizzy beer is a great contrast to a hearty soup. It refreshes your palate between bites and keeps the meal from feeling too heavy.
• sorrel (hibiscus drink): Tart, fruity sorrel is a fun, traditional-leaning pairing that holds its own next to allspice and thyme. Serve it cold to really highlight the contrast.

FAQs

What kind of jackfruit should I use for this vegan oxtail recipe?

Use young green jackfruit in brine (or water), not ripe jackfruit in syrup. Young jackfruit is neutral and shreddy, which is exactly what you want for a vegan oxtail texture. Ripe jackfruit tastes like fruit and will make the soup oddly sweet.

Is this meant to taste like traditional oxtail soup, and what meat cut is oxtail anyway?

Traditional oxtail soup is made with beef oxtail pieces (a bony, collagen-rich tail cut) that simmer for a long time, giving the broth body and that sticky-lip richness. This vegan oxtail version obviously doesn't use meat, but it borrows the same strategy: deep browning, long simmering, and umami boosters (mushrooms, soy sauce, miso) to create a similarly hearty, comforting bowl.

How to make vegan oxtails more "meaty" without buying specialty products?

The easiest upgrade is to brown the mushrooms hard and long before adding liquid, then let the soup simmer long enough for everything to meld. If you want even more chew, add 1 cup diced king oyster mushroom stems (they're firmer than caps), or add 1/2 cup cooked lentils at the end for extra body.

Can I make this taste like vegan Jamaican oxtails (sweeter, darker, more stew-like)?

Yes. Keep the molasses, don't skip the allspice, and consider adding 1 more teaspoon soy sauce plus 1/2 teaspoon browning-style flavor (extra molasses works) to deepen color. For a stew-like result, simmer uncovered for 10 minutes at the end to reduce, and mash a few potato pieces into the broth to thicken.

How do I store and reheat it, and does the texture change?

Store cooled soup in an airtight container in the fridge for 4 days. The jackfruit continues to soften and shred, and the broth tastes even better on day 2. Reheat gently on the stove over medium heat, adding a splash of broth or water if it thickened. Add a small handful of fresh herbs at the end to bring back that just-made brightness.