Go Back
Hearty Vegan Stew
Amelia

Hearty Vegan Stew

Hearty vegan stew Italian style including gnocchi dumplings, meaty jackfruit, carrots and peas along with a thick red wine gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 508
Ingredients Method

Ingredients
  

  • 1 yellow onion diced
  • 1 cup fresh tomatoes diced
  • 2 carrots sliced into rounds
  • 1 tbsp smoked paprika you can sub sweet paprika
  • 6 cups vegetable stock low sodium
  • 1 lb gnocchi Italian potato dumplings
  • ¾ cup frozen green peas thawed out and rinsed
  • ⅓ cup fresh Italian parsley roughly chopped
  • 8 sprigs fresh thyme
  • 3 whole cloves
  • 2 lb jackfruit pieces rinsed well
  • 3 cloves garlic minced
  • 2 bay leaves
  • ⅓ cup whole wheat pastry flour
  • ⅓ cup red wine
  • sea salt and black pepper to taste

Method
 

  1. Preheat a heavy bottom dutch oven over medium-low-heat and sautee the carrot and onion at a drop of oil or a dash of water till the onion is translucent.
  2. Stir in the garlic and cook a couple of seconds till aromatic and then add the thyme, jackfruit bits, bay along with also the red-wine. Simmer till the wine is nearly evaporated.
  3. Meanwhile whisk the flour with the vegetable-stock till blended and add it into the pot with all the jackfruit. Bring to a simmer and stir in the paprika and cloves.
  4. Cook everything together for 45 minutes till the jackfruit is fork tender.
  5. Stir in the tomatoes, gnocchi and green beans and cook a couple added minutes till the gnocchi float to the top and the green beans are cooked to your own liking.
  6. Discard the thyme sprigs and whole-cloves and season the stew into a own taste with pepper and sea-salt.
  7. Serve and stir with fresh parsley.