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Whose craving a delicious veggie filled jackfruit ragu? This easy recipe is vegan, soy-free, nut-free, gluten-free, and corn-free. All I needed was veggies, jackfruit, and my Instant Pot. All my girls are home for spring break and I needed a quick and tasty recipe to feed a house full.

These beautiful ingredients create an amazing meal. Add whatever you want to make this recipe with your own spin.

Jackfruit ragu is a vegan version of an old Italian favorite. Great made in an Instant Pot or crockpot. Can't beat a meal made with tomatoes, onions, garlic, red wine, veggies, herbs, spices and a pinch of yummy goodness! www.veganglutenfreelife.com/jackfruit-ragu/

Try this belly filling healthy ragu recipe today, what are you waiting for?

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Jackfruit ragu is a vegan version of an old Italian favorite. Great made in an Instant Pot or crockpot. Can't beat a meal made with tomatoes, onions, garlic, red wine, veggies, herbs, spices and a pinch of yummy goodness! www.veganglutenfreelife.com/jackfruit-ragu/Print

Jackfruit Ragu

Prep

Cook

Total

Author Vegan Gluten-Free Life

Yield 6 people

Jackfruit ragu is a vegan version of an old Italian favorite. Can’t beat a meal made with tomatoes, onions, garlic, red wine, veggies, herbs, spices and a pinch of yummy goodness!

Ingredients

1 tbsp water

1 sweet onion, chopped

4-6 cloves garlic, minced

1/2 cup carrots, chopped

1/4 cup celery, chopped

2 20 oz cans jackfruit in brine, shredded

1 28 oz can whole peeled tomatoes, chopped with juice

1/4 cup tomato paste

1/4 cup balsamic vinegar or red wine

1 tbsp dried oregano

2 tsp dried basil

1 tsp dried rosemary

1 bay leaf (optional, not for everyone)

1/2-3/4 cup water as needed

Salt and pepper to taste

Instructions

  1. Use the sauté setting on the Instant Pot and heat the water or oil. Sauté the onions until they are transparent, about 6-8 minutes. Add the garlic, carrots, and celery to the onions and sauté for an additional 2-3 minutes.
  2. Rinse and shred the jackfruit with your hands. Remove any of the large seeds or chop them up if you want to use them.
  3. Add the remaining ingredients to the Instant Pot. Put on the lid and make sure it is set to seal. Set the Instant Pot on manual setting and set the timer for 10 minutes.
  4. When it is finished cooking, allow the pressure to release on its own, the silver pressure gauge will drop down.
  5. Taste and add additional herbs, salt, and pepper to taste if desired.
  6. Serve over gluten-free pasta, spaghetti squash, spiralized vegetables, polenta, sweet potato rounds, or anything your heart desires.

Notes

I like to use San Marzano Region whole peeled tomatoes that I put in a bowl with its juices and chop. You can also buy them already chopped to save time.

Amount Per Serving
Calories 148
% Daily Value
Total Fat 1 g 2%
Sodium 461 mg 19%
Total Carbohydrates 31 g 10%
Dietary Fiber 6 g 24%
Sugars 12 g
Protein 5 g 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.