Sauté the Aromatics: Heat a medium Dutch oven over medium-low heat and add a splash of extra virgin olive oil if desired. Toss in the chopped yellow onion with a pinch of sea salt, sautéing until the onions become translucent and fragrant, about 5 minutes.

Cook the Vegetables: Add the sliced carrots and minced garlic to the pot, cooking for another minute until the garlic releases its aroma.

Infuse the Spices: Sprinkle in the red pepper flakes, smoked paprika, and dry oregano. Add the bay leaves and thyme along with the drained jackfruit pieces. Pour in the veggie stock and bring the mixture to a gentle simmer. Cover and cook for 40 minutes, stirring occasionally.

Shred the Jackfruit: After 40 minutes of simmering, use a potato masher to shred the jackfruit into smaller pieces. Add the diced potatoes and flax meal, stirring well. Cover and simmer for an additional 15 minutes, or until the potatoes are tender.

Final Touches: Add the chopped cherry tomatoes and stir to combine. Taste and adjust seasoning before removing bay leaves and thyme sprigs.

Serve and Enjoy: Allow the stew to sit covered for a few minutes to thicken before serving. Garnish with extra parsley and black pepper.