Jackfruit Au Vin

Name: Jackfruit Au Vin
Ingredients: 2 Tbs. vegan margarine, divided; 1 Tbs. olive oil; 120-oz. can young jackfruit chunks in brine, rinsed and drained; 2 medium portobello mushrooms, diced (2 cups); 1 small leek, white part halved and sliced ( 1/2 cup); 1 medium onion, diced (1 1/2 cups); 3 small carrots, sliced on bias ( 3/4 cup); 2 cloves garlic, minced (2 tsp.); 2 Tbs. all-purpose flour; 1 1/2cups low-sodium vegetable broth; 1 cup red wine; 1/2 cup frozen pearl onions; 1 bay leaf

13 ingredients

12 steps

Ingredients

2 Tbs. vegan margarine, divided
1 Tbs. olive oil
120-oz. can young jackfruit chunks in brine, rinsed and drained
2 medium portobello mushrooms, diced (2 cups)
1 small leek, white part halved and sliced ( 1/2 cup)
1 medium onion, diced (1 1/2 cups)
3 small carrots, sliced on bias ( 3/4 cup)
2 cloves garlic, minced (2 tsp.)
2 Tbs. all-purpose flour
1 1/2cups low-sodium vegetable broth
1 cup red wine
1/2 cup frozen pearl onions
1 bay leaf

Directions

1

Heat 1 Tbs.
2

margarine and oil in Dutch oven over medium heat.
3

Add jackfruit, mushrooms, and leek; saute 4 to 5 minutes, or until mushrooms and leek have softened.
4

Remove vegetables from pot, and set aside.
5

Melt remaining 1 Tbs.
6

margarine in same Dutch oven.
7

Add onion, carrots, and garlic; saute 3 to 5 minutes, or until onion is translucent.
8

Sprinkle with flour, and stir to coat vegetables with flour.
9

Pour in broth and wine; bring to a boil, then reduce heat to medium-low.
10

Add pearl onions, bay leaf, and mushroom mixture to Dutch oven.
11

Season with salt and pepper, if desired.
12

Cover, and simmer 1 hour, or until vegetables are tender.