Step 1

Once rinsed, look at the triangle fan-shaped pieces of the jackfruit. The fan part is the part of the jackfruit that will easily shred. Cut the point of the fan off and discard.

Step 2

Place the trimmed jackfruit in a large bowl along with the avocado oil, sesame oil, ginger powder, garlic powder, sea salt, onion powder, and pepper.

Step 3

Toss until the jackfruit is coated.

Step 4

Spray the bottom and sides of the slow cooker with avocado oil.

Step 5

Add the jackfruit to the crock pot along with the chopped onion, chopped carrot, chopped celery, coconut cream, coconut sugar, tamari (or soy sauce), arrowroot flour (arrowroot starch), fish sauce, and hot sauce.

Step 6

Cover and cook on low for 6 – 8 hours.

Step 7

When there are about two hours left, use a fork to press the jackfruit pieces against the side of the crockpot to shred it.

Step 8

Cover and continue to cook.

Step 9

With about 30 minutes left of cooking, cut the top off the celery root and use a vegetable peeler to peel off the outer skin.

Step 10

Cut the celery root into about 1 inch pieces and place in a large pan over medium-high heat.

Step 11

Sauté for about 5 minutes.

Step 12

Add the garlic and continue to cook for another three minutes.

Step 13

Add the broth to the pan and allow to simmer for five minutes.

Step 14

Pour the contents of the pan into a food processor along with the sea salt.

Step 15

Process for about three minutes until smooth. Take breaks to scrape down the sides of the food processor and start again.

Step 16

Once smooth, place a couple dollops of mash into a bowl.

Step 17

Top with a couple scoops of the jackfruit stew and garnish with some fresh thyme sprigs.