Description
This hearty vegan stew recipe is rich, comforting, and packed with nourishing vegetables and jackfruit for a meaty texture. It’s perfect for cozy dinners and easily customizable.
Ingredients
1 yellow onion, diced
2 carrots, sliced into rounds
3 cloves garlic, minced
2 lb jackfruit pieces, rinsed well
1 lb gnocchi (Italian potato dumplings)
1 cup fresh tomatoes, diced
3/4 cup frozen green peas (thawed and rinsed)
8 sprigs fresh thyme
3 whole cloves
2 bay leaves
1 tbsp smoked paprika (or sweet paprika)
1/3 cup whole wheat pastry flour
1/3 cup fresh Italian parsley, roughly chopped
6 cups low sodium vegetable stock
1/3 cup red wine
Sea salt and black pepper, to taste
Instructions
1. Preheat a heavy bottom dutch oven over medium low heat and sauté the onion and carrot in a drop of oil or splash of water until the onion is translucent.
2. Stir in the garlic and cook a few seconds until fragrant.
3. Add the jackfruit pieces, thyme, bay leaves, and red wine. Simmer until the wine is almost evaporated.
4. Whisk the flour with the vegetable stock until combined, then add to the pot with the jackfruit.
5. Bring to a simmer and stir in the paprika and cloves.
6. Cook for 45 minutes until the jackfruit is fork tender.
7. Stir in the gnocchi, tomatoes, and green peas. Cook a few more minutes until gnocchi float and peas are tender.
8. Discard thyme sprigs and whole cloves. Season with salt and black pepper.
9. Stir in the fresh parsley and serve.
10. For slow cooker: sauté onion and carrot with salt until translucent. Add garlic and cook 30 seconds.
11. Transfer to slow cooker with jackfruit, red wine, and spices.
12. Whisk flour with veggie stock and add to slow cooker. Cover and cook on low 5–6 hours or high 2–3 hours.
13. Add gnocchi and green peas. Cook on high for 20 minutes until gnocchi are done.
14. Season to taste and serve.
Notes
You can substitute 1 pound of diced golden potatoes or homemade dumplings instead of gnocchi.
Leftovers can be stored in the fridge for up to 4 days or frozen up to 4 months in freezer-safe containers or mason jars (do not overfill).
To make WFPB and Plantricious compliant, omit all oil and use whole grain gnocchi (e.g. whole wheat, brown rice, or corn flour).
If using canned jackfruit and want a browner color, marinate it in 2 tablespoons soy sauce for 15 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Stew
- Method: Stovetop, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 508
- Sugar: 6g
- Sodium: 458mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 116g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg