Which jackfruit should you use in this stew?

The jackfruit must be young and unripe. You can use organic jackfruit pieces or canned jackfruit packed in water or brine, but not syrup. Make sure to rinse it well before cooking.

How do you thicken the stew?

Whisk whole wheat pastry flour into the vegetable stock before adding it to the pot. This allows the stew to thicken naturally as it cooks without forming lumps.

Can I use potatoes instead of gnocchi?

Yes, you can substitute the gnocchi with about 1 pound of diced golden potatoes or any homemade dumplings.

Hearty Vegan Jackfruit Stew With Gnocchi

Name: Hearty Vegan Jackfruit Stew with Gnocchi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 yellow onion (diced); 2 carrots (sliced into rounds); 3 cloves garlic (minced); 2 lb jackfruit pieces (rinsed well); 1 lb gnocchi (Italian potato dumplings); 1 cup fresh tomatoes (diced); 3/4 cup frozen green peas (thawed out and rinsed); 8 sprigs fresh thyme; 3 whole cloves; 2 bay leaves; 1 tbsp smoked paprika; 1/3 cup whole wheat pastry flour; 1/3 cup fresh Italian parsley (roughly chopped); 6 cups vegetable stock (low sodium); 1/3 cup alcohol-free red wine; sea salt + black pepper to taste

This comforting Italian-style stew combines meaty jackfruit and tender potato gnocchi in a rich, savory gravy. It is a filling, one-pot plant-based meal that is easy to prepare for a cozy dinner.

List of ingredients

1 yellow onion, diced – provides a sweet aromatic base.
2 carrots, sliced into rounds – adds color and natural sweetness.
3 cloves garlic, minced – enhances the savory depth of the stew.
2 lb jackfruit pieces, rinsed well – serves as the hearty, meat-like component.
1 lb gnocchi, Italian potato dumplings – adds satisfying texture and body.
1 cup fresh tomatoes, diced – provides a touch of acidity and brightness.
3/4 cup frozen green peas, thawed and rinsed – adds a pop of color and nutrients.
8 sprigs fresh thyme – adds earthy, aromatic herbal notes.
3 whole cloves – provides a warm, spicy undertone.
2 bay leaves – adds a subtle woody fragrance to the gravy.
1 tbsp smoked paprika (or sweet paprika) – gives the stew a deep, smoky flavor.
1/3 cup whole wheat pastry flour – used to thicken the stew into a rich gravy.
1/3 cup fresh Italian parsley, roughly chopped – adds a fresh finish to the dish.
6 cups vegetable stock, low sodium – the primary liquid base for the stew.
1/3 cup non-alcoholic red wine – adds complex, fruity acidity to the sauce.
Sea salt and black pepper to taste – for final seasoning.

step-by-step instructions

Sauté Aromatics: Preheat a heavy bottom dutch oven over medium low heat and sautee the onion and carrot in a drop of oil or a splash of water until the onion is translucent. You may omit oil to keep the recipe WFPB and Plantricious compliant.
Fragrance Boost: Stir in the minced garlic and cook for a few seconds until it becomes fragrant.
Deglaze and Simmer: Add the jackfruit pieces, fresh thyme, bay leaves, and non-alcoholic red wine. Simmer the mixture until the wine has almost completely evaporated to ensure the flavor profile is correct.
Thicken the Base: While the jackfruit simmers, whisk the whole wheat pastry flour into the vegetable stock until fully combined. Pour this mixture into the pot with the jackfruit and bring it to a simmer, then stir in the paprika and whole cloves.
Slow Cook: Cook all the ingredients together for approximately 45 minutes, or until the jackfruit pieces are fork tender.
Add Dumplings and Veggies: Stir in the gnocchi, diced tomatoes, and green peas. Cook for a few additional minutes until the gnocchi float to the top and the peas are cooked through.
Final Seasoning: Remove and discard the thyme sprigs and whole cloves. Season the stew with sea salt and black pepper according to your preference.
Finish and Serve: Stir in the roughly chopped fresh parsley and serve immediately.

Texture and Preparation Tips

Choosing Young Green Jackfruit

Always use young, unripe jackfruit for savory dishes. Ripe jackfruit is very sweet and will not hold the savory flavors of the stew. Look for canned jackfruit packed in water or brine rather than syrup.

Properly Rinsing Canned Jackfruit

Rinse the jackfruit pieces thoroughly under cold running water before adding them to the pot. This removes the metallic taste of the canning brine and ensures a cleaner flavor. If using canned fruit, you can marinate the pieces in soy sauce for 15 minutes to add a deeper brown color.

Sautéing for Flavor Depth

Sautéing the onions and carrots over medium-low heat allows the natural sugars to release without burning. This creates a sweet foundation that balances the acidity of the tomatoes and red wine. Using a heavy-bottomed Dutch oven ensures even heat distribution across the pot.

Thickening and Consistency

Creating a Flour Slurry

Whisking the flour into the vegetable stock before adding it to the pot prevents clumps from forming. This method creates a smooth, consistent gravy that coats the jackfruit and gnocchi. Ensure the flour is fully dissolved to avoid white streaks in the finished stew.

Utilizing Gnocchi Starch

Potato gnocchi naturally release starch into the liquid as they cook. This process helps further thicken the stew, adding a creamy quality to the sauce. Do not overcook the gnocchi, or they may break down and make the stew too thick.

Managing Liquid Levels

If the stew becomes too thick during the 45-minute simmer, stir in a small amount of extra vegetable stock. Conversely, if it is too thin, let it simmer uncovered for a few more minutes. The goal is a rich, coat-the-back-of-the-spoon consistency.

Ingredient Substitutions

Substituting Gnocchi with Potatoes

If you do not have gnocchi, you can use about one pound of diced golden potatoes. Cut the potatoes into small, uniform cubes to ensure they cook through in the same timeframe. Golden potatoes hold their shape better than Russets in a long simmer.

Gluten-Free Flour Alternatives

To make this recipe gluten-free, replace the whole wheat pastry flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a small amount of cold water first to create a slurry. Adjust the amount slightly as cornstarch has a stronger thickening power than wheat flour.

Sweet vs Smoked Paprika

Smoked paprika provides a bold, woody flavor that mimics a slow-roasted meat stew. Sweet paprika is a milder alternative that emphasizes the sweetness of the carrots and onions. Both are suitable, but smoked paprika offers a more traditional “hearty” flavor profile.

Serving and Pairing Ideas

Pairing with Garlic Bruschetta

Serve this stew with thick slices of homemade bread that have been charred under the broiler. Rub a raw garlic clove over the warm toast for a classic bruschetta flavor. This provides a crunchy contrast to the soft textures of the gnocchi and jackfruit.

Making a Vegan Shepherd’s Pie

You can transform this stew into a shepherd’s pie by transferring it to a baking dish. Top the stew with a thick layer of olive oil mashed potatoes and bake until the top is golden brown. This turns the stew into a more formal, oven-baked casserole.

Fresh Garnish Options

While Italian parsley is traditional, you can garnish the stew with fresh chives or sliced scallions. A sprinkle of nutritional yeast on top can add a subtle cheesy flavor. Freshly cracked black pepper added just before serving enhances the aromatic profile.

Storage and Reheating

Refrigeration Limits

Store leftover stew in airtight containers in the refrigerator for up to four days. The flavors often meld and improve after a day of resting. Keep the container sealed tight to prevent the stew from absorbing other fridge odors.

Freezer Safety and Space

This stew can be frozen for up to four months in freezer-proof containers or mason jars. Leave about an inch of headspace at the top of the jar to allow the liquid to expand as it freezes. Thaw the stew in the refrigerator overnight before reheating.

Proper Reheating Techniques

Reheat the stew slowly on the stovetop over low to medium heat. Adding a splash of water or vegetable stock helps restore the original consistency. Avoid high heat to prevent the gnocchi from becoming too mushy or sticking to the bottom of the pan.

Alternative Cooking Methods

Slow Cooker Timing

For a slow cooker version, sauté the onions, carrots, and garlic first, then transfer them to the slow cooker. Add the jackfruit, non-alcoholic red wine, spices, flour, and stock together. Cook on low for 5-6 hours or on high for 2-3 hours.

Slow Cooker Gnocchi Addition

Do not add the gnocchi and peas at the beginning of the slow cooking process. Stir them in during the last 20 minutes of cooking on high heat. This prevents the dumplings from overcooking and turning into mush during the long simmer.

Frequently Asked Questions

Why is my stew too thin?

Your stew may be too thin if the flour wasn’t fully activated or if too much stock was used. To fix this, simmer the stew without a lid for 10-15 minutes to reduce the liquid. You can also stir in a small amount of cornstarch slurry for a quick thicken.

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme if fresh sprigs are unavailable. Use about one teaspoon of dried thyme for every eight fresh sprigs. Add the dried thyme at the same time you add the jackfruit and wine.

How to make it WFPB compliant?

To make this recipe Whole Foods Plant Based (WFPB), omit the oil during the sautéing process and use a splash of water instead. Ensure you use whole grain gnocchi made from whole wheat or brown rice flour. Also, use a low-sodium vegetable stock with no additives.