Step 1

In a slow cooker, add the jackfruit, chopped carrots, sliced mushrooms and smashed garlic.

Step 2

Now add the tomato paste and agave, now pour the red wine and veggie broth over the veggies. Stir to combine and make sure the jackfruit is mostly covered by liquid.

Step 3

Add the bay leaves, thyme and a few pinches of salt and pepper.

Step 4

Set the slow cooker on low and cook for 8-9 hours.

Step 5

Once you are ready to serve, smash and pull apart the jackfruit to resemble a pot roast. Taste and adjust seasoning. Mine needed a lot of salt and a bit more pepper. Serve hot with mashed potatoes, polenta or noodles!