Jackfruit Au Vin

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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.

  • 4Servings


  • 2 Tbs. vegan margarine, divided
  • 1 Tbs. olive oil
  • 120-oz. can young jackfruit chunks in brine, rinsed and drained
  • 2 medium portobello mushrooms, diced (2 cups)
  • 1 small leek, white part halved and sliced (1/2 cup)
  • 1 medium onion, diced (11/2 cups)
  • 3 small carrots, sliced on bias (3/4 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. all-purpose flour
  • 1 1/2cups low-sodium vegetable broth
  • 1 cup red wine
  • 1/2 cup frozen pearl onions
  • 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

  • Calories: 198
  • Carbohydrate Content: 21 g
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 286 mg
  • Sugar Content: 8 g