Jackfruit Au Vin Recipe | Vegetarian Times Skip to main content

Jackfruit Au Vin

In this vegan variation on a French classic, chunks of young jackfruit 
soak up the savory flavors of a wine-based sauce. Serve over rice, pasta, 
or potatoes.



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2 Tbs. vegan margarine, divided
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1 Tbs. olive oil
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120-oz. can young jackfruit chunks in brine, rinsed and drained
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2 medium portobello mushrooms, diced (2 cups)
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1 small leek, white part halved and sliced (½ cup)
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1 medium onion, diced (1½ cups)
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3 small carrots, sliced on bias (¾ cup)
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2 cloves garlic, minced (2 tsp.)
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2 Tbs. all-purpose flour
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1 ½cups low-sodium vegetable broth
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1 cup red wine
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½ cup frozen pearl onions
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1 bay leaf


1. Heat 1 Tbs. margarine and oil in Dutch oven over medium heat. Add jackfruit, mushrooms, and leek; sauté 4 to 5 minutes, or until mushrooms and leek have softened. Remove vegetables from pot, and set aside.

2. Melt remaining 1 Tbs. margarine in same Dutch oven. Add onion, carrots, and garlic; sauté 3 to 5 minutes, or until onion is translucent. Sprinkle with flour, and stir to coat vegetables with flour.

3. Pour in broth and wine; bring to a boil, then reduce heat to medium-low. Add pearl onions, bay leaf, and mushroom mixture to Dutch oven. Season with salt and pepper, if desired. Cover, and simmer 1 hour, or until vegetables are tender.

Nutrition Information: 

3 g
Total Fat: 
11 g
Saturated Fat: 
3 g
21 g
0 mg
286 mg
4 g
8 g
Serves 4

Comments on this Recipe


What is jack fruit and is there a substitute for it in recipes?