In a medium Dutch oven, heat a splash of extra virgin olive oil over medium-low heat. Add the chopped yellow onion with a pinch of salt, sautéing until it becomes translucent and fragrant, about 5 minutes. Stir in the sliced carrots and minced garlic, cooking for an additional minute until the garlic is aromatic and the veggies are tender.

Next, stir in the red pepper flakes, smoked paprika, thyme, and bay leaves, letting the spices bloom for about 30 seconds. Add the young jackfruit pieces to the pot, mixing well to coat them with the spice mixture. Pour in the veggie stock, bringing everything to a gentle simmer. Cover the pot and let it cook for 40 minutes, stirring occasionally.

Once the jackfruit has simmered, use a potato masher to gently shred the jackfruit pieces, creating a meaty texture. Stir in the diced potatoes and flax meal, ensuring everything is evenly combined. Allow the stew to simmer uncovered for an additional 15 minutes or until the potatoes are tender and creamy.

After the potatoes are cooked, mix in the chopped fresh cherry tomatoes and taste the stew. Adjust seasoning as needed, discard the bay leaves and thyme sprigs, and stir in some chopped Italian parsley – saving a bit for garnish later.

Once everything is well combined and flavorful, cover the pot and let the stew sit for a few minutes to thicken. Serve your Vegan Potato Jackfruit Stew warm, garnished with the reserved parsley.