The Best Plant-based Jamaican Oxtail Recipe

Plate full of plant-based oxtail with two forks and two cups of drinks.

5 from 8 votes

The Best Plant-based Jamaican Oxtail Recipe

This Plant-based Jamaican Oxtail Recipe is the best twist on classic oxtail and It's full of flavor and comfort and entirely meatless. A recipe that the entire family will enjoy!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Jamaican

Keyword: dairy-free, dinner, easy, family-friendly, Jamaican, kid-friendly, lunch, meatless, oxtail, plant-based, spicy, vegan

Servings: servings

Calories: 288kcal

Author: Shanika

Ingredients

PLANT-BASED OXTAIL:

2 cans young jackfruit, drained + rinsed
3 Tbsps browning sauce (You can add 1-2 more Tbsps for a darker color)
2 Tbsps soy sauce, low-sodium (You can also sub with Worcestershire sauce)
1-2 Tbsps organic brown sugar
½ red onion, chopped
6 garlic cloves, minced
1 inch ginger root, peeled + minced
¼ medium green bell pepper, chopped (You can use any color pepper)
¼ medium red bell pepper, chopped (You can use any color pepper)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
½ teaspoon smoked paprika
3 Tbsps tomato paste, organic (You can sub with ketchup)
1 tablespoon jerk marinade, optional (This is a secret ingredient that elevates the flavor)
1 (14 oz.) can butter beans, drained + rinsed
4 scallions, chopped (aka green onions)
3 Tbsps Extra virgin olive oil
2 carrots, peeled + chopped
4 thyme sprigs
1 scotch bonnet pepper, minced (You can also use habanero pepper)
2 cups organic vegetable stock, divided

SIDE DISH:

2-4 cups Cooked basmati rice

US Customary - Metric

Instructions

MARINATE THE JACKFRUIT:

In a bowl, add the jackfruit along with browning sauce and seasonings: salt, black pepper, garlic powder, onion powder, allspice, and smoked paprika, stirring everything together until combined and the jackfruit are coated. Let it sit for 10-15 minutes covered in the refrigerator. NOTE: Best when marinated for at least an hour.

COOK THE RICE:

Learn How To Cook Basmati Rice that is perfectly tender + fluffy every time with this fool-proof recipe!

TO MAKE THE PLANT-BASED OXTAIL:

In a medium skillet (10-inch) over medium-high heat, add 2 Tbsps of olive oil. Once heated, add the onions and garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add the chopped bell peppers, ginger root, scallions, carrots, and minced scotch bonnet pepper, sautéing until veggies are slightly tender, about 3-4 minutes.
Add the brown sugar, tomato paste, jerk marinade (if using), veggie stock, and soy sauce, stirring everything together until combined.
Remove the marinated jackfruit from the fridge and add to the sauce, stirring to combine. Add the butter beans and thyme sprigs, stirring to combine and reduce heat to low and allow everything to simmer for about 20-25 minutes, stirring occasionally until veggies are completely tender and jackfruit becomes tender enough to shred slightly with a fork.
Towards the FINAL 10 minutes of cooking or so, add the remaining 1 tablespoon of olive oil and any additional veggie stock (if things dry out too much). NOTE: You want to have a good amount of gravy to serve over the rice, therefore, an additional ½ cup or so of veggie stock might be needed.
Remove from heat and serve the plant-based oxtail atop your favorite side like basmati rice, brown rice, grits, mashed potatoes, etc.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, add leftovers in a skillet over the stovetop and add a splash of veggie stock is needed to create a velvety sauce and cook until fully heated through.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
JERK SAUCE/MARINADE: See Post for homemade ingredients. Store any leftover sauce in an airtight jar or container and refrigerate for up to 1 week.
SCOTCH BONNET PEPPER: If you'd like, you can increase the amount of scotch bonnet peppers used in the jerk sauce to as much as 6 total, if you love extra spice!

Nutrition