Description
Hearty Vegan Stew is a rich Italian-style one-pot meal featuring tender jackfruit, pillowy gnocchi, carrots, peas, and a savory red wine gravy. It’s comforting, satisfying, and packed with wholesome plant-based ingredients.
Ingredients
- 1 yellow onion, diced
- 2 carrots, sliced into rounds
- 3 cloves garlic, minced
- 2 pounds jackfruit pieces, rinsed well
- 1 pound 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 tablespoon smoked 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
- Heat a Dutch oven over medium-low heat and sauté the onion and carrots in a little oil or water until the onion is translucent.
- Add the garlic and cook for a few seconds until fragrant.
- Stir in the jackfruit, thyme, bay leaves, and red wine. Simmer until the wine has almost completely evaporated.
- Whisk the flour into the vegetable stock until smooth, then pour it into the pot. Add the smoked paprika and whole cloves.
- Simmer for about 45 minutes, or until the jackfruit is tender.
- Stir in the gnocchi, tomatoes, and green peas. Cook for several minutes until the gnocchi float to the surface and the peas are heated through.
- Remove the thyme sprigs, bay leaves, and whole cloves. Season with sea salt and black pepper.
- Stir in the chopped parsley and serve hot.
Notes
- Substitute diced potatoes or homemade dumplings for the gnocchi if desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months.
- For an oil-free version, sauté the vegetables in water and use whole-grain gnocchi.
- Marinate canned jackfruit in soy sauce for 15 minutes before cooking for a deeper color and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian