Creamy Japanese Jackfruit Stew Recipe (Plant-Based)

Vegan Japanese cream stew is a comforting, nourishing dish perfect for crisp fall evenings and cold winter days. This version is packed with vegetables, using jackfruit instead of chicken and coconut milk combined with cashews for a rich, dairy-free creaminess. It’s hearty, simple to prepare, and makes a satisfying meal for vegans and non-vegans alike.

What is Japanese cream stew?

Cream stew, or “kurīmu shichū” in Japan, is a popular home-cooked dish that traditionally includes chicken and root vegetables simmered in a savory cream sauce. It’s a go-to for warming up on chilly days because it’s both creamy and filling. The classic mix often features onion, potato, carrot and broccoli, but many home cooks add ingredients like kabocha squash, mushrooms, greens or seafood. The core idea is tender vegetables and a gently flavored, milky sauce that coats every bite.

Many people use a pre-made roux for convenience, but a homemade béchamel or a blended nut-and-milk base works beautifully. This vegan adaptation keeps the spirit of the original—comforting texture and mellow flavor—while swapping animal-based products for plant-based alternatives that still deliver body and depth.

What makes it vegan?

This version replaces chicken with young green jackfruit, which can be shredded to mimic the texture of pulled meat, and uses coconut milk and raw cashews to create a smooth, creamy sauce without flour or dairy. Jackfruit is an excellent choice for swapping into dishes that benefit from a meaty texture, and the cashew-coconut blend thickens the stew while adding a subtle nutty richness similar to the mouthfeel of dairy cream.

The recipe shown here is also naturally gluten-free when you avoid adding any wheat-based thickeners. By preparing the creamy base in a blender, you get a silky sauce quickly and with minimal fuss.

The jackfruit used here comes packed in brine and is drained, rinsed and squeezed before cooking. Leaving the firmer pointy pieces gives the jackfruit a pleasant, chewy texture that resembles cooked poultry in the finished stew. The coconut milk should be a simple, full-fat variety for best texture and flavor; combined with cashews it creates a luscious mouthfeel without the need for butter or cream.

How to make vegan cream stew

The process is straightforward and suitable for cooks of all levels. Start by preparing your vegetables: chop the onion, peel and dice carrots and potatoes into bite-sized pieces, trim shimeji mushrooms and cut broccoli into florets, including bite-sized pieces of the stem. Drain, rinse and squeeze the canned jackfruit and set it aside.

Heat olive oil in a pot and sauté the onion until it begins to caramelize. Add the shimeji mushrooms and cook briefly, then deglaze with a splash of white wine if using. Add carrots and potatoes and sauté for a few minutes to develop flavor. Stir in the jackfruit and broccoli, then pour in vegetable stock. Bring to a boil and simmer until the root vegetables are tender, about 15 minutes.

While the stew simmers, combine raw cashews and coconut milk in a blender and process until completely smooth. Stir this creamy mixture into the pot and continue to simmer for another 8–10 minutes so the flavors meld and the sauce thickens. Season carefully with salt and pepper, tasting as you go—depending on your stock, you may need only a small amount of additional seasoning.

The finished stew is creamy and warming with tender vegetables and textured jackfruit. Serve it hot with steamed rice, crusty bread, or enjoy it on its own as a satisfying bowl meal. Leftovers store well in the refrigerator for a few days and often taste even better after the flavors rest together.

Ingredients

• 1 tablespoon olive oil
• 1 large onion (about 300 g), chopped
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 2 packages shimeji mushrooms (about 100 g each), trimmed
• 1 medium head broccoli, cut into florets (about 280 g)
• 1 can young green jackfruit, drained and squeezed
• 1 tablespoon white wine (optional)
• 2½ cups vegetable stock (about 600 ml), low-sodium recommended
• ¼ cup raw cashews (about 37.5 g)
• 1 can full-fat coconut milk
• Salt and freshly ground black pepper to taste

Instructions

1. Chop the onion, carrots and potatoes into bite-size pieces. Trim the shimeji mushrooms and separate them by hand. Cut the broccoli into florets and chop the stem into bite-size pieces. Drain, rinse and squeeze the jackfruit to remove excess liquid.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté 3–4 minutes until translucent. Add the shimeji mushrooms and sauté for another 3–4 minutes until they begin to brown.
3. Add the white wine to deglaze the pot, scraping up any browned bits. Stir in the carrots and potatoes and sauté about 5 minutes to slightly soften.
4. Add the jackfruit and broccoli, sauté for 1–2 minutes, then pour in the vegetable stock. Bring to a boil, reduce heat and simmer for about 15 minutes until the vegetables are tender.
5. While the stew simmers, combine raw cashews and coconut milk in a blender or food processor and blend until completely smooth. Stir the creamy mixture into the pot and simmer for another 8–10 minutes to thicken and meld flavors.
6. Taste and adjust seasoning with salt and pepper as needed. Serve hot with rice, bread or on its own.

This vegan Japanese cream stew is a comforting, versatile recipe that highlights seasonal vegetables and simple plant-based substitutions to recreate the creamy, soothing qualities of the original. Whether you’re vegan or simply seeking a cozy bowl of something different, this stew is easy to make and delicious to share.

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Disclosure – This post mentions brand ingredients used in the recipe. Thank you to the brands that helped inspire the dish.