Step 1

Break the jackfruit into smaller pieces, discarding the core and any seeds. Place in a bowl and set aside.

Step 2

Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook for 5 minutes, until softened.

Step 3

Add the garlic and cook until fragrant, about 1 minute.

Step 4

Add the mushrooms and jackfruit and cook for 5-8 minutes, until softened.

Step 5

Add the vegetable broth, soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine and bring to a boil.

Step 6

Add the arrowroot powder to the dairy-free milk and stir until dissolved. Add the mixture to the boiling stroganoff. Reduce the heat to medium-low and cook for 10 minutes, or until thickened, stirring occasionally.

Step 7

Serve the stroganoff over egg noodles and garnish with chives.

Step 8

Enjoy!