Jackfruit Chowder - Forks Over Knives

Ingredients

• 2½ cups chopped Yukon gold potatoes
• 2 cups finely chopped onions
• 10 to 12 cloves garlic, minced
• 6 cups vegetable broth or water
• 8 oz. butternut squash, cut into 1-inch cubes (2 cups)
• 5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cups)
• 1 red bell pepper, seeded and cut into ½-inch pieces (1 cup)
• 1 carrot, cut into ½-inch pieces (1 cup)
• 1 cup cut green beans, cut into ½-inch pieces
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 cup unsweetened, unflavored plant-based milk
• ¼ cup oat flour
• 1 14-oz. can green jackfruit, rinsed, drained, and cut into 1-inch pieces
• 1 medium zucchini, cut into ½-inch pieces (1 cup)
• Sea salt, to taste
• Red pepper flakes (optional)