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this vegetarian brisket recipe actually tastes like meat | the nosher

www.myjewishlearning.com

Servings: 7

Ingredients

Remove All · Remove Spices · Remove Staples

1 28-oz cans crushed tomatoes1/4 cup brown sugar2 Tbsp honey (can also use maple syrup or agave if making dish vegan)1/4 cup apple cider vinegar1/2 cup water1/2 cup red wine (can also use grape juice or sweet kosher wine like Manischewitz)1 chopped onion3 garlic cloves, minced, grated or pressed2 20-oz cans jackfruit, drained

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Instructions

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Step 1

Combine crushed tomatoes, brown sugar, honey, apple cider vinegar, water, wine, onion and garlic in a large pot over medium-high heat. Bring to a boil then add jackfruit.

Step 2

Reduce heat to low-medium and cover pot.

Step 3

Cook for 30 minutes over low-medium heat.

Step 4

Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon. If the jackfruit isn't tender enough to pull yet, cook it for another 15-20 minutes, or until tender.

Step 5

Serve warm.

Step 6

Note: This can be prepared 2-3 days ahead of time and heated through when ready to serve.