Five-Spice Sweet Potato and Jackfruit Stew Recipe - Forks Over Knives

Name: Five-Spice Sweet Potato and Jackfruit Stew Recipe - Forks Over Knives
Ingredients: 2 medium carrots, chopped (1 cup); 3 cloves garlic, minced; 2 teaspoons minced fresh ginger; 3 cups water or coconut water; 1 large portobello mushroom, stem and gills removed, quartered and cut into ½-inch-thick slices; 1 tablespoon no-salt-added tomato paste; 2 teaspoons low-sodium red miso paste; ¾ teaspoon Chinese five-spice powder; 1 20-oz. can no-salt-added canned green jackfruit, rinsed and drained (2 cups); 8 oz. sweet potato, peeled and chopped (1½ cups); 1 stalk lemongrass, cut crosswise into thirds and lightly smashed; 2 tablespoons reduced-sodium soy sauce; 2 teaspoons date syrup or pure maple syrup (optional); 2 cups cooked brown rice; ½ of a fresh long medium-hot red chile, thinly sliced (see tip, recipe intro) (optional); Fresh cilantro leaves

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Five-spice powder and lemongrass add delicious flavor to this Vietnamese-inspired sweet potato, mushroom, and jackfruit stew. Get the recipe!

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Ingredients

2 medium carrots, chopped (1 cup)
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups water or coconut water
1 large portobello mushroom, stem and gills removed, quartered and cut into ½-inch-thick slices
1 tablespoon no-salt-added tomato paste
2 teaspoons low-sodium red miso paste
¾ teaspoon Chinese five-spice powder
1 20-oz. can no-salt-added canned green jackfruit, rinsed and drained (2 cups)
8 oz. sweet potato, peeled and chopped (1½ cups)
1 stalk lemongrass, cut crosswise into thirds and lightly smashed
2 tablespoons reduced-sodium soy sauce
2 teaspoons date syrup or pure maple syrup (optional)
2 cups cooked brown rice
½ of a fresh long medium-hot red chile, thinly sliced (see tip, recipe intro) (optional)
Fresh cilantro leaves