Heat a medium Dutch oven over medium-low heat, adding a splash of water or a drizzle of extra virgin olive oil if desired. Add the finely chopped yellow onion with a pinch of sea salt. Sauté for about 5 minutes until the onions turn translucent.

Stir in the sliced carrots and minced garlic, continuing to sauté for an additional minute to soften the carrots and release the garlic scent.

Add the array of spices: red pepper flakes, smoked paprika, chili powder, dried oregano, onion powder, thyme, and bay leaves. Toast the spices for about 1 minute, stirring constantly.

Add the drained young jackfruit, stirring it with the spiced onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cover and cook for 40 minutes.

Use a potato masher to gently shred the jackfruit. Stir in the diced potatoes and flax meal, cover and let simmer for another 15 minutes.

Stir in the chopped cherry tomatoes, taste and adjust the seasoning if necessary, then remove the bay leaves and thyme.

Ladle the thickened stew into bowls and garnish with finely chopped parsley and black pepper.