This Jackfruit Beef and Barley Soup recipe is a stick to your ribs flavor and texture sensation! Beef flavor and texture is a bit trickier for the everyday cook to achieve healthfully. We made magic with this glorious soup/stew!
We made this in our Weekly Cooking Class!
Ingredients
1 tin Jackfruit, drained and rinsed
¼ large red onion, fine diced
½ cup mushrooms, fine diced
2 + 6 cups low sodium vegetable broth
¼ cup nutritional yeast
¼ cup beet juice (sub: blended red beet)
1 tablespoon vegan Worcestershire sauce
1 tablespoon blackstrap molasses
1 teaspoon smoked paprika
1 teaspoon liquid smoke
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 whole dried bay leaves
Ground black or white pepper to taste
1 cup cooked barley
1 cup cooked black or brown lentils
Optional: 1 tablespoon red miso paste
Optional: 1 tablespoon liquid aminos
Instructions
Cook barley and lentils per package instructions (they can be cooked together).
Preheat oven to 425 degrees.
In a medium saucepan, sauté red onion and mushroom until reduced in volume by a third, use vegetable broth to prevent sticking.
Add 2 cups vegetable broth, nutritional yeast, beet juice, Worcestershire sauce, molasses, smoked paprika, and liquid smoke and stir well.
Crumble, shred, or large dice jackfruit into sauce (feel for pits and remove if not soft).
Add jackfruit to saucepan and bring to a boil. Simmer on high for 15 minutes or until liquid is almost completely absorbed.
Spread mixture on a parchment lined baking sheet. Bake for 20 to 25 minutes or until there are some crispy edges.
Combine everything (barley, lentils, jackfruit mixture, vegetable broth, and the rest of the seasonings) except bay leaves into a large soup pot. Stir well.
Bring soup to a gentle boil, reduce to simmer, carefully sink in bay leaves, and allow to simmer for at least 20 minutes. Optional: stir in miso near the end. We don’t want to cook miso too much to retain as many of the benefits as possible.