Step 1

In a large pan or a pot on medium heat, add the oil, onion, garlic, carrot and cauliflower and cook 5 minutes, until veggies start to soften. Add the jackfruit and cook 3 more minutes, stirring frequently.

Step 2

Add the spices and stir to coat. Add the ketchup, brown sugar, molasses, beer, balsamic vinegar and 2 cups of broth. Bring to a simmer, then reduce heat to simmer on low for 30 minutes. Add more broth as needed, I ended up needing the whole 3 cups.

Step 3

Meanwhile, in a large pot, add potatoes and water until potatoes are just covered with the water. Boil the potatoes on high for about 10 minutes, until fork-tender. Drain and add back to pot. Use a potato masher to mash. Add vegan cream, cream cheese, and a pinch of salt and pepper. Stir/mash until smooth and creamy.

Step 4

Serve stew over mashed potatoes. Enjoy!