Soak the jackfruit in abundant water for around 1 hour.

In the meantime finely chop the onion and sauté in some oil or vegetable broth until tender (5-6 minutes).

Add the sliced mushrooms and grated garlic and cook until the mushrooms are soft. Turn off the heat and tranfer the mushrooms and onions on a plate.

Rinse the soaked jackfruit under the water and squeeze out the extra moisture.

Tranfer the jackfruit in a bowl and sprinkle over all purpose flour and chicken spices. Toss it well and fry in a hot pan with some vegetable oil or broth.

Brown the jackfruit chunks on each side then add a splash of wine or beer and allow it to evaporate (If you don't want to use alcohol, just skip this step).

Add vegetable broth and mustard, season with salt and pepper, and simmer for 30-40 minutes. Keep an eye on the amount of liquid as the jackfruit tends to absorb a lot. Refill with some hot vegetable broth if needed, stir well and cover with the lid.

Once cooked add sautéed onion and mushroom, cook on low heat for another 5 to 10 minutes then add the vegan cream.

Bring it to a boil then add the gravy granules to have an even glossier and thicker sauce.

Give the dish a last generous stir and enjoy hot with a sprinkle of freshly chopped parsley and black pepper.