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Hearty Vegan Stew

Hearty vegan stew Italian style including gnocchi dumplings, meaty jackfruit, carrots and peas along with a thick red wine gravy.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 508kcal
Author: Angela


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


  • Preheat a heavy bottom dutch oven over medium-low-heat and sautee the carrot and onion at a drop of oil or a dash of water till the onion is translucent.
  • Stir in the garlic and cook a couple of seconds till aromatic and then add the thyme, jackfruit bits, bay along with also the red-wine. Simmer till the wine is nearly evaporated.
  • Meanwhile whisk the flour with the vegetable-stock till blended and add it into the pot with all 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 tomatoes, gnocchi and green beans and cook a couple added minutes till the gnocchi float to the top and the green beans are cooked to your own liking.
  • Discard the thyme sprigs and whole-cloves and season the stew into a own taste with pepper and sea-salt.
  • Serve and stir with fresh parsley.