Ingredients
1/4
cup olive oil
2
cans (14 oz each) young green jackfruit in water, rinsed, drained and patted dry
1/4
teaspoon garlic powder
1/4
teaspoon red pepper flakes, if desired
1/4
teaspoon ground nutmeg
1/4
cup packed organic brown sugar
1/2
cup water
1
tablespoon soy sauce
1
cup thinly sliced yellow onion
1/4
teaspoon salt
2
tablespoons all-purpose flour
1 1/2
cups vegetable broth
1
teaspoon chopped fresh thyme leaves
Preparation
In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add jackfruit, garlic powder, pepper flakes and nutmeg; cook 5 to 6 minutes, stirring occasionally with wooden spoon or heatproof spatula, until jackfruit begins to brown on edges.
Stir brown sugar into mixture in skillet; cook 30 to 60 seconds, stirring constantly, until brown sugar melts. Carefully stir in water and soy sauce; heat to simmering, then reduce heat to medium-low. Cook uncovered 4 to 6 minutes longer, stirring frequently and breaking up with spoon, until mixture is shredded and liquid is absorbed. Transfer to medium bowl; cover and keep warm. Carefully clean out skillet.
In same skillet, heat remaining 2 tablespoons oil over medium heat. Add onion and salt; cook 11 to 13 minutes, stirring frequently, until softened and browned. Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 to 2 minutes or until gravy thickens. Stir in jackfruit mixture; cook 1 to 2 minutes or until heated through. Top with thyme.
