Vegetable Stew
Ingredients
-
1
tablespoon
extra-virgin olive oil
-
1
cup
yellow onion, chopped (~1.5 cups)
-
5
medium
carrots, chopped (2 cups)
-
3
ribs
celery, chopped (1 cup)
-
8
ounces
mushrooms, chopped (3 cups)
-
3
cloves
garlic, minced
-
1
teaspoon
dried thyme (or 1 tablespoon fresh)
-
2
teaspoons
fine sea salt
-
3
tablespoons
tomato paste
-
3
tablespoons
all-purpose gluten-free flour
-
8
ounces
Yukon gold or red potatoes, cut into ½-inch pieces (2 cups)
-
4
cups
water
-
1
can (14 oz.)
green jackfruit, drained and rinsed
-
2
tablespoons
tamari (gluten-free soy sauce)
-
1
tablespoon
balsamic vinegar (optional)
-
1
cup
frozen peas
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, carrots, celery, and mushrooms for about 8 minutes.
- Add garlic, thyme, and tomato paste, stirring for 1 minute.
- Stir in the flour to coat the vegetables.
- Add potatoes and water, bringing the mixture to a boil.
- While waiting for the water to boil, shred the jackfruit and rinse it to remove brine, then add to the pot along with salt and tamari.
- Optionally add balsamic vinegar for flavor.
- Once boiling, lower the heat, cover, and simmer for 25 to 30 minutes until potatoes are tender.
- Remove the lid and stir in frozen peas until thawed.
- Adjust seasonings to taste and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
196
Total fat
4g
Total carbohydrates
35g
Total protein
8g
Sodium
1837mg
Cholesterol
0mg
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