Drain jackfruit, add pieces to a medium bowl, and toss with Bragg's Liquid Aminos, paprika, garlic powder, and cornstarch.
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add jackfruit pieces and cook on both sides until brown and crispy, about 10 minutes, turning halfway. Remove the jackfruit and set aside.
Add 1 tablespoon of oil, add onion, garlic, and celery, and cook until onion is soft, about 3 minutes.
Stir in carrot, potato, thyme, rosemary, Creole/Cajun seasoning, Italian seasoning, allspice, nutritional yeast flakes, bay leaf, and sugar.
Add white beans, Bragg's Liquid Aminos, cayenne pepper, vegetable broth, and salt to taste.
Bring the white bean stew to a boil, cover, and reduce heat to a simmer. Cook until the potatoes are fork-tender and the stew is thickened, about 15 minutes.
Add jackfruit pieces and cook for about 3 minutes for flavors to meld. Serve immediately.