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–+ servings

Vegan Campfire Stew

  • Prep Time
    5 MINS
  • Cook Time
    6 HR
  • KCals 327
  • Carbs 50G
4 Servings

Ingredients

  • 2 400g tins of jackfruit in water drained and rinsed
  • 2 onions peeled and chopped
  • 3 orange peppers sliced
  • 3 garlic cloves peeled and crushed
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 420 g tin of baked beans
  • 400 g tin of chopped tomatoes
  • 400 g tin of kidney beans drained and rinsed
  • 1 stick of celery chopped
  • 2 large carrots peeled and chopped
  • 6-8 button mushrooms cut in half
  • 1 pinch of chilli flakes
  • 1 tbsp Henderson's Relish or vegan Worcestershire sauce
  • 1 dash of hot pepper sauce

Instructions

For the slow cooker

  1. Reserve half of the sliced peppers and add all of the rest of the ingredients to the slow cooker. Stir well and switch on.

  2. Set the slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer if you like).

  3. 30 minutes before the end of cooking, stir in the reserved peppers.

  4. After 6 hours, check the consistency of the sauce and tenderness of the vegetables. You can remove the lid to help it thicken if necessary.

  5. Shred the chunks of jackfruit in the slow cooker with two forks and mix well before serving.

For the Instant Pot

  1. Reserve half of the sliced peppers and add all the rest of the ingredients to the Instant Pot. Stir well.

  2. Turn valve to "sealing" and cook on Manual for 40 minutes. Let the pressure release naturally.

  3. Stir in the remaining peppers, close the lid, turn the valve to "sealing" again and cook on Manual for 0 minutes. (Setting the Instant Pot to 0 minutes means that it will reach pressure and then let it release naturally - just enough to cook your peppers!)

  4. Shred the chunks of jackfruit in the Instant Pot with two forks and mix well before serving.

For the oven

  1. Reserve half of the sliced peppers and add all of the rest of the ingredients to a casserole dish. Stir well and cover with a tight fitting lid.

  2. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.

  3. 15 minutes before the end of cooking, stir in the reserved peppers and serve.

  4. Check the consistency of the sauce (it should have thickened) and the tenderness of the vegetables.

  5. You can remove the lid and continue cooking for a bit longer to thicken the sauce further if necessary.

  6. Shred the jackfruit in the dish with two forks and mix well before serving.

Enjoy!

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