Vegan Oxtails Recipe

This fall-off-the-bone Vegan Oxtails Recipe braised with butter beans, gravy and classic Jamaican spices simmers away on the stovetop or slow cooker. Serve this mouthwatering meal for any special occasion!

Ingredients:

• 2 cans of young green jackfruit in brine 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic
• 2 carrots, chopped
• 1 habanero pepper, seeded and chopped
• 1 inch piece of ginger, peeled and chopped
• 1 tablespoon jerk seasoning
• 1 tablespoon adobo seasoning
• 1 tablespoon Sazon seasoning
• 2-3 cups of vegan chicken or vegetable stock Avocado oil Salt to taste

Instructions:

1. Drain and rinse the jackfruit and remove any seeds. Cut into smaller pieces and pat dry with paper towels.
2. In a bowl, mix together the jerk, adobo, and Sazon seasoning. Add the jackfruit to the bowl and mix well to coat.
3. Heat some avocado oil in a large pan over medium-high heat. Add the jackfruit to the pan and brown on all sides, flipping occasionally, for about 15 minutes or until it has a nice crust.
4. Remove the jackfruit from the pan and set aside.
5. In a blender, combine the garlic, carrots, habanero pepper, ginger, and a splash of water. Blend until smooth to make the veggie puree.
6. In the same pan used for the jackfruit, add the sliced onions and bell peppers. Sauté for a few minutes until softened.
7. Add the veggie puree to the pan and mix well with the veggies.
8. Pour in the vegan chicken or vegetable stock, and add the brownie seasoning. Stir to combine.
9. Add the jackfruit back to the pan and mix well. Cover the pan and let it simmer for about 20-30 minutes until the jackfruit is tender and the sauce has thickened.
10. Serve the jerk-spiced jackfruit with veggie puree over rice or with your favorite side dish.
11. Enjoy your vegan oxtails-inspired jerk-spiced jackfruit with veggie puree!