| 12 | 80 | 366 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 6 |
| 2 can (20oz) | Jackfruit, canned, in water |
| 3 large | Carrots (peeled and chopped into coins) |
| 1 large | Yellow onion (diced) |
| 2 large stalk(s) | Celery |
| 3 potato large | White potato (peeled and diced) |
| 1 container (8 oz) | Button mushrooms (cleaned) |
| 2 can(s) (16 oz) | Diced tomatoes, canned |
| 1 can (15oz) | White beans, canned |
| 1 leaf | Bay leaf |
| 1 tbsp, leaves | Thyme, dried |
| 1 dash | Salt and pepper (to taste) |
| 1 cup | Wine, table, red (dry) |
In a large stockpot over medium heat, saute the onion in a little water to soften. Add the celery, carrots, and mushrooms and allow to brown slightly, adding tablespoons of the red wine or water to deglaze the pan as necessary.
Once the vegetables have browned, add the diced tomatoes, jackfruit, beans, and seasonings as well as the rest of the wine, if using, and allow to come to a gentle simmer.
At this point, you can transfer the stew to a crockpot or slow cooker and allow it to cook, covered, for an hour or so. Before serving, be sure to stir it well in order to break up the jackfruit.
| Fruit | 1.6 |
| Meat Alternative | 0.4 |
| Vegetables | 5.8 |
