Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Servings: 4 people
You will never miss the beef with this hearty vegan stew. It’s packed with flavour with gnocchi dumplings, meaty jackfruit, peas and carrots, and thick red wine gravy. A one-pot rich, very savoury, and comforting meal that you can easily make on a stovetop or slow cooker.
Ingredients
3 cloves garlic minced
1 yellow onion diced
2 carrots sliced into rounds
1 pound gnocchi Italian potato dumplings
2 pounds jackfruit pieces rinsed well
3/4 c. frozen green peas (thawed out and rinsed)
1 c. fresh tomatoes diced
8 sprigs of fresh thyme
2 bay leaves
3 whole cloves
1/3 c. whole wheat pastry flour
1/3 c. fresh Italian parsley roughly chopped
1 tablespoon smoked paprika you can sub sweet paprika
sea salt + black pepper to taste
1/3 c. red wine
6 c. vegetable stock low sodium
How to make Hearty Vegan Stew
Step 1: On medium-low heat, preheat a heavy-bottomed dutch oven. Add oil or a splash of water, then saute the onion and carrot until the onion is clear. Add the garlic, stir, and continue to cook for a couple of seconds more until aromatic.
Step 2: To the dutch oven, add the jackfruit pieces along with thyme, bay, and red wine. Allow everything to simmer until the wine has almost evaporated.
Step 3: In the meantime, mix the flour with the vegetable stock until well blended, then stir this into the pot. Bring to a simmer before stirring in the paprika and cloves.
Step 4: Continue to cook for 45 minutes more or until the jackfruit is easily pierced with a fork.
Step 5: Add the gnocchi, tomatoes, and green peas to the pot and cook for a couple of minutes more until the gnocchi float and the green peas are cooked to your desired doneness.
Step 6: Remove the thyme sprigs and whole cloves, then discard. To taste, season the stew with salt and black pepper.
Step 7: Before serving, stir in the fresh parsley. Enjoy!
To make this in a Slow Cooker:
1. Cook the onion and carrot seasoned with a pinch of salt until the onion is translucent. Add the garlic. Stir and continue to cook for additional 30 seconds.
2. To a slow cooker with the jackfruit, red wine, and all the spices, add the cooked onion, carrot, and garlic.
3. Mix the flour with veggie stock, then add this to the slow cooker. Put the lid on and set to cook for 5 to 6 hours on low or 2 to 3 hours on high.
4. Uncover and add the gnocchi and green peas. Continue to cook for 20 minutes more on high or until the gnocchi are completely cooked. To taste, season with salt and pepper.
Nutrition Facts:
Calories: 508kcal | Carbohydrates: 116g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 661mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6992IU | Vitamin C: 32mg | Calcium: 187mg | Iron: 7mg
Ingredients
- 3 cloves garlic minced
- 1 yellow onion diced
- 2 carrots sliced into rounds
- 1 pound gnocchi Italian potato dumplings
- 2 pounds jackfruit pieces rinsed well
- 3/4 c. frozen green peas (thawed out and rinsed)
- 1 c. fresh tomatoes diced
- 8 sprigs of fresh thyme
- 2 bay leaves
- 3 whole cloves
- 1/3 c. whole wheat pastry flour
- 1/3 c. fresh Italian parsley roughly chopped
- 1 tablespoon smoked paprika you can sub sweet paprika
- sea salt + black pepper to taste
- 1/3 c. red wine
- 6 c. vegetable stock low sodium
Instructions
Step 1: On medium-low heat, preheat a heavy-bottomed dutch oven. Add oil or a splash of water, then saute the onion and carrot until the onion is clear. Add the garlic, stir, and continue to cook for a couple of seconds more until aromatic.
Step 2: To the dutch oven, add the jackfruit pieces along with thyme, bay, and red wine. Allow everything to simmer until the wine has almost evaporated.
Step 3: In the meantime, mix the flour with the vegetable stock until well blended, then stir this into the pot. Bring to a simmer before stirring in the paprika and cloves.
Step 4: Continue to cook for 45 minutes more or until the jackfruit is easily pierced with a fork.
Step 5: Add the gnocchi, tomatoes, and green peas to the pot and cook for a couple of minutes more until the gnocchi float and the green peas are cooked to your desired doneness.
Step 6: Remove the thyme sprigs and whole cloves, then discard. To taste, season the stew with salt and black pepper.
Step 7: Before serving, stir in the fresh parsley. Enjoy!
To make this in a Slow Cooker:
1. Cook the onion and carrot seasoned with a pinch of salt until the onion is translucent. Add the garlic. Stir and continue to cook for additional 30 seconds.
2. To a slow cooker with the jackfruit, red wine, and all the spices, add the cooked onion, carrot, and garlic.
3. Mix the flour with veggie stock, then add this to the slow cooker. Put the lid on and set to cook for 5 to 6 hours on low or 2 to 3 hours on high.
4. Uncover and add the gnocchi and green peas. Continue to cook for 20 minutes more on high or until the gnocchi are completely cooked. To taste, season with salt and pepper.
