Heat a medium Dutch oven over medium-low heat. Add the finely chopped yellow onion along with a pinch of salt and a splash of water. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. Then, stir in the sliced carrots and minced garlic, cooking for another 2 minutes until fragrant and slightly softened.

Sprinkle in the spices: red pepper flakes, smoked paprika, and dried oregano, along with the bay leaves and thyme. Next, add in the young jackfruit pieces, mixing well to coat them in the spices. Pour in the veggie stock, ensuring all the ingredients are submerged. Bring the mixture to a gentle simmer, then cover and cook for approximately 40 minutes, stirring occasionally.

After the jackfruit has cooked and softened, use a potato masher to gently shred it into smaller pieces, mixing it back into the stew. Then, add the diced potatoes and optional flax and chia meal to thicken the stew. Cover and simmer for an additional 15 minutes, or until the potatoes are tender and easily pierced with a fork.

Stir in the chopped cherry tomatoes, adjusting seasoning as needed. Remove the bay leaves and any thyme stems before serving. Add most of the chopped Italian parsley for freshness, reserving some for garnish. Allow the Vegan Potato Jackfruit Stew to thicken for a few minutes over low heat while you prepare your serving dishes.

Ladle the hearty Vegan Potato Jackfruit Stew into bowls, garnishing with the reserved parsley for a touch of color. Serve hot alongside garlic bruschetta or crusty bread to soak up the delicious flavors of your comforting stew.