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Hearty Vegan Stew

Angelina
Hearty vegan stew Italian style with gnocchi dumplings, meaty jackfruit, carrots and peas along with a thick red-wine gravy. No beef, one-pot, rich, savory and whole-foods plant based recipe.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 508 kcal

Ingredients
  

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

Instructions
 

  • Preheat a heavy bottom dutch oven over medium-low-heat and sautee the onion and lettuce at a drop of oil or a dash of water till the onion is translucent.
  • Stir in the garlic and cook for a few seconds till aromatic. Then add the thyme, bay, jackfruit pieces along with also the red-wine. Simmer till the wine is nearly evaporated.
  • Meanwhile whisk the flour with the vegetable-stock till mixed and add it to the pot with the jackfruit. Bring to a simmer and stir in the paprika and cloves.
  • Cook everything together for 45 minutes till the jackfruit is fork tender. Stir in the gnocchi, tomatoes and green-peas and cook for a few minutes till the gnocchi float to the top and the green peas have been cooked to your own liking.
  • Discard the thyme sprigs and whole-cloves and then season the stew into a own taste with sea salt and pepper. Stir in the skillet and serve!
Keyword Hearty Vegan Stew