A vegan stew with gnocchi and jackfruit. A hearty recipe...
This vegan gnocchi and jackfruit stew recipe is vegan comfort food! Delicious filling with gnocchi, peas, carrots, a red wine gravy and jackfruit! Jackfruit (available at the Albert Heijn or toko) is a fruit that is increasingly used as a meat substitute. The structure that jackfruit has is very similar to pulled pork or pulled chicken (ie the idea alone, pulled pig or chicken).
Earlier I made the recipe for pulled jackfruit (click here for the recipe) but now we use this fruit to make a super animal-friendly vegan stew that will comfort your heart!
Serve with French bread or with my recipe for vegan focaccia! Nice to dip in the vegan stew!
1 onion, finely chopped
2 carrots (200 grams), cut into slices
3 cloves of garlic, crushed
1 can of young jackfruit (550 grams), drained and the jackfruit pulled apart
500 grams of gnocchi
3 tomatoes, finely chopped
2 handfuls (frozen) peas or a can (drained 140 grams)
1 tsp Italian herbs
2 bay leaves
1 tbsp paprika seasoning
handful of fresh flat-leaf parsley, finely chopped
2 vegetable stock cubes
1 liter water
50 gram plain flour
75 ml of red wine (vegan. I used Slurp)
salt / pepper to taste
- Heat some olive oil in a casserole or heavy skillet and fry the onion and garlic in it.
Add the carrot, jackfruit, Italian herbs, bay leaves and red wine. Simmer until the red wine has completely evaporated! (Important for the taste)!
- Mix the flour with the vegetable stock in a measuring cup or large bowl until the flour is dissolved and add to the pan. Bring to the boil and add the paprika spices and the cloves.
- Cook all this on low heat for about 45 minutes.
- After 45 minutes, add the gnocchi, tomatoes and peas and cook until the gnocchi floats to the top. Remove the cloves and bay leaves and season the delicious vegan gnocchi and jackfruit stew with salt, pepper and fresh parsley.