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Vegan Jackfruit oxtail

Vegan Jackfruit Oxtail

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.