Caribbean-Inspired Vegan Jackfruit Oxtail: A Plant-Based Twist on a Soul Food Classic

There's something deeply comforting about the rich, savory flavors of a well-cooked oxtail stew. It’s soulful, complex, and packed with deep umami. But what if you could capture that same cozy essence in a plant-based dish? Enter this Caribbean-inspired vegan jackfruit oxtail—a delicious and wholesome take on a traditional Jamaican oxtail stew, using young green jackfruit as the star. With the right spices, herbs, and slow-braising technique, this dish mimics the texture and flavor profile of oxtail so well, it might just surprise you. Whether you're exploring vegan soul food or looking for a satisfying meat-free comfort meal, this healthy jackfruit dish hits all the right notes.

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Vegan Jackfruit Oxtail

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Caribbean

Servings 4 generous portions

Equipment

• Heavy-bottomed pot or Dutch oven Essential for slow braising and even heat distribution.
• Wooden Spoon or Spatula To break apart the jackfruit and stir everything together.
• Knife and Cutting Board For prepping your vegetables and herbs.
• Can opener For opening your canned jackfruit and beans.
• Strainer To rinse canned jackfruit and beans.
• Optional: Instant Pot or pressure cooker Great if you want to speed things up and love trying out instant pot oxtail recipes adapted to vegan versions.

Ingredients

  

For the jackfruit "oxtail"

• 2 cans of young green jackfruit in brine or water not syrup, drained and rinsed
• 2 tablespoons olive oil
• 1 small yellow onion diced
• 4 garlic cloves minced
• 2 green onions chopped
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper optional, for heat
• 1 tablespoon soy sauce or tamari
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons apple cider vinegar
• 1 tablespoon browning sauce like Grace or homemade with burnt sugar
• 1 1/2 cups vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening

Vegetables and extras

• 1 large carrot sliced
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1 can butter beans lima beans, drained and rinsed
• Fresh parsley or thyme sprigs for garnish

Instructions

 

Prep the jackfruit

1. Drain and rinse the canned jackfruit. Trim any hard cores and remove seeds if you prefer a more consistent texture. Shred the jackfruit slightly using your hands or forks to mimic pulled meat.

Sauté aromatics

1. Heat olive oil in a Dutch oven over medium heat. Add diced onion, green onions, and garlic. Cook until fragrant and golden, about 5 minutes.

Season the base

1. Stir in thyme, smoked paprika, allspice, black pepper, and cayenne. Add soy sauce, tomato paste, brown sugar, and vinegar. Cook for 2 minutes to let the flavors meld.

Add jackfruit and browning sauce

1. Toss in the shredded jackfruit, ensuring it’s well coated with the seasoning mix. Stir in the browning sauce and let it caramelize slightly—this adds depth and that signature dark stew look.

Pour in broth and simmer

1. Add vegetable broth, bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 25 minutes, stirring occasionally.

Add vegetables and beans

1. Mix in carrots, bell peppers, and butter beans. Let everything simmer uncovered for another 15 minutes, allowing the sauce to reduce and the vegetables to soften.

Thicken the stew

1. Stir in the cornstarch slurry and cook for an additional 5 minutes until the sauce is thick and glossy.

Garnish and serve

1. Top with fresh parsley or thyme. Serve hot with rice, fried plantains, or your favorite Caribbean sides.

Pairings

This jackfruit oxtail pairs beautifully with:

• Rice and peas: A classic Jamaican side dish that brings a creamy, coconut richness to balance the bold flavors of the stew.
  
• Fried plantains: Sweet and caramelized, these complement the spiced jackfruit perfectly.
  
• Steamed callaloo or kale: A vibrant green to round out the plate with nutrition and earthy notes.
  
• Festival bread or Jamaican hard dough bread: Excellent for soaking up the savory gravy.
  
• Sorrel drink or ginger beer: Refreshing and authentic Caribbean beverages that enhance the meal experience.

FAQs

1. Can I use fresh jackfruit instead of canned?

Yes, but it’s more time-consuming. Canned jackfruit is a staple in vegan jackfruit recipes because it’s easy to prep and tender enough to mimic meat textures. Make sure it’s young green jackfruit in water or brine—not the ripe kind in syrup.

2. How can I make this in an Instant Pot?

You can easily adapt this for those who enjoy instant pot oxtail recipes. Sauté the aromatics directly in the Instant Pot using the "Sauté" function, then cook on high pressure for 15 minutes, followed by a natural release. Add the cornstarch slurry at the end and sauté again for a few minutes to thicken.

3. What’s the best way to shred jackfruit?

Once it’s rinsed and drained, use your hands or two forks to pull it apart. Remove any tough core bits if you want a more consistent "meaty" texture. It should resemble pulled pork, similar to how it’s used in jackfruit pulled pork recipes.

4. Is jackfruit a healthy substitute for meat?

Absolutely. Jackfruit is low in calories and fat, and while it’s not protein-rich, it’s an excellent addition to healthy jackfruit dishes. Pair it with beans or legumes (like butter beans in this recipe) for a more complete plant-based meal.

5. Can this be frozen or made ahead?

Yes, it freezes very well. In fact, the flavors deepen over time—just like in any great oxtail soup recipe or stew. Let it cool completely before storing in airtight containers. Reheat gently on the stovetop with a splash of broth if needed.