INGREDIENTS
4 cups
jackfruit
1/2
yellow onion
5
garlic cloves
1 large
carrot
9 cups
stock
1 cup
cherry tomatoes
1/2 tsp
red pepper flakes
3 tsps
smoked paprika
3 leaves
bay leaf
10 sprigs
thyme
2 tsps
oregano
3 tsps
onion powder
1 1/2 tsps
chili powder
1 1/2 tsps
sea-salt
1 1/2 tbsps
flax
1/3 cup
parsley
1 1/2 Tbsps
extra virgin olive oil
3 cups
pòtatòes -diced intò 1 inch cubes