Preheat the oven to 425 degrees F.
Line a baking sheet with foil. Prick the potatoes with a fork 3-4 times. Lay on the baking sheet and bake in the oven for about 45 minutes until tender. Remove from the oven and set aside.
While the potatoes are baking, line a baking sheet with foil or parchment paper and lightly coat with an even layer of cooking oil spray. In a mixing bowl add the chopped jackfruit along with ½ tsp thyme, ½ tsp vegan chicken bouillon, 1 tsp garlic powder, and remaining spices (except for the sea salt) and mix until evenly coated. Spread in an even layer on the baking sheet and bake for about 20 minutes in the oven until edges are golden brown and most of the moisture has dried out of the jackfruit . Remove from oven and set aside.
Add kale or spinach to a pan with diced carrots and salt. Heat on medium low for about 15 minutes until the vegetables are warmed through and carrots are just becoming tender. Remove from heat and set aside.
Add oil or butter to a pan and heat over medium flame until pan sizzles when sprinkled with water. Add onions and mushrooms and remaining spices and cover with a lid. Allow to cook with the lid on, undisturbed, for about 5 minutes. This will allow the mushrooms and onions to simultaneously caramelize on the bottom and steam which accelerates the cooking process. Remove the lid and continue to saute with a spatula for another 5-7 minutes until the vegetables have deep brown color and the onions are soft and glossy. Add water and gravy mix and whisk until well combined. Simmer for about a minute until thickened.
Slice baked potatoes in half lengthwise. Spoon in a generous portion of gravy followed by heaping spoonfuls of steamed veggies and jackfruit. Top with more gravy and garnish with chopped parsley.