Created by InShot:inshotapp.page.link/YTShare
Recipe:
1 large yellow onion, chopped
3 cloves garlic, chopped
3 carrots, chopped
2 cans young jackfruit, in brine
3 cups frozen peas
1 whole tomato, chopped or 1 can of diced tomatoes
1 15 oz. can of tomato sauce
5 cooked, chopped potatoes (you can use raw, just give it time to cook in the stew)
3 tbsp. dried parsley or 1/3 chopped fresh parsley
1 tsp smoked paprika
1 tsp poultry seasoning
8 springs of thyme (I keep mine frozen)
2-3 bay leaves
2/3 cups whole wheat flour
6 cups vegetable stock
2-3 tsp salt and pepper to taste
1 tbsp. oil (optional)
In a large heavy bottom pot, sauté onions in water or 1 tbsp. oil for 3-4 minutes until they become translucent then add garlic and season with 1 tsp of salt and a pinch of black pepper. Cook for 3-4 minutes then add carrots, jackfruit and chopped tomatoes. Mix flour and vegetable broth with a whisk until smooth and add to the pot. Mix pot well then season this layer with smoked paprika, poultry seasoning, thyme, bay leaves, tomato sauce, another teaspoon of salt and pinch of black pepper and let the stew cook on medium high for 30 -40 minutes until the jackfruit begins to separate. Feel free to mash it with the back of your spoon or remove from the pot to chop into smaller pieces. After cook time, add peas and potatoes; cook for 5-7 minutes until the peas are done. Scoop into a deep bowl, grab some fresh buttered bread and dig in!