Jackfruit Cowboy Casserole

I love experimenting with jackfruit. I think it's because of the texture. It's very meat-like. It pretty  much takes on the flavor of whatever you cook it with, much like tofu, but it doesn't have that weird squishy texture that tofu has. 

This casserole is usually made with ground beef - and is equally as tasty when made as such - but this way is a bit healthier and lighter. In fact, it's gluten free and vegan as well. Give it a try for your next Meatless Monday, I'm betting even the biggest meat eaters in your house will enjoy it. 

A hearty, home cooked casserole that takes almost zero effort as you just throw everything in the slow cooker / crock pot. My favorite kind of meal!

Jackfruit Cowboy Casserole

Ingredients

1 large onion, cut in 1 inch pieces

4 cloves garlic, cut in half

2 cups baby carrots

2 pkgs (2 X 200 gr) plain jackfruit 

5 large potatoes, peeled and sliced thin

1 can red kidney beans, rinsed and drained

1 can (284 ml) condensed tomato soup

salt & pepper

1 tsp garlic granules

1/2 cup water

Directions

In the bottom of your crock pot/slow cooker place the onion, garlic, and carrots.

Layer the jackfruit on top and then the potatoes. Top with the kidney beans and then the tomato soup, salt & pepper, garlic granules, and then gently pour the water over the top. 

Cover and cook on high for 4 - 5 hours. You can also cook on low for about 7 - 8 hours. Potatoes should be fork tender. 

Serve immediately. Store any leftovers in the fridge and simply reheat when ready to eat. 

I believe I got 6 or 7 good sized servings. 

When I made this I actually forgot to put the potatoes in after I had finished layering everything. I simply scraped the soup and beans off the top and then layered the potatoes in, then spread the soup and beans back on top of the potatoes. It worked just fine. 

Basically the only prep involved is peeling and slicing the potatoes. Gotta love that, am I right?