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Jackfruit and mushroom stew with herb dumplings


Serves: 4-6
timePrep time: 35 mins
timeTotal time:
Jackfruit and mushroom stew with herb dumplings
Recipe photograph by Jonathan Gregson

Jackfruit and mushroom stew with herb dumplings

Using tinned jackfruit rather than beef makes meat-free eating easy, and the jackfruit takes on all the flavours of the rich sauce it’s cooked in. You can find the method for cooking this in a slow cooker at the bottom of the recipe

Serves: 4-6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
380Kcal
Fat
14gr
Saturates
3gr
Carbs
50gr
Sugars
4gr
Fibre
7gr
Protein
10gr
Salt
0.9gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 10g dried porcini
  • 1½ tbsp sunflower oil
  • 6 shallots, peeled and halved
  • 1 large or 2 medium leeks, thickly sliced
  • 200g mini portobello mushrooms, halved
  • 2 garlic cloves, crushed
  • 1 tbsp chopped thyme (or 1 tsp dried)
  • 4 tbsp plain flour
  • ½ tsp smoked paprika
  • 300ml vegan stock
  • 1 tsp Marmite
  • ½ tbsp Henderson’s relish, optional
  • 1 x 560g tin jackfruit, drained
For the dumplings
  • 150g self-raising flour
  • 60g dairy-free spread
  • 3 tbsp chopped parsley

Step by step

Get ahead
Leftover stew keeps in the fridge for up to 3 days, or can be frozen. 
  1. Put the porcini in a heatproof bowl, pour over 400ml of boiling water, cover and set aside to soak and soften.
  2. Heat the oil in a casserole or large pan and add the shallots, cut-side down, to brown for 2-3 minutes. Add the leeks and portobello mushrooms and some seasoning; cook for 2-3 minutes, stirring. Add the garlic and thyme, stirring until the aromas are released, then add the flour and smoked paprika and cook for about a minute.
  3. Reserving their soaking liquid, roughly chop the porcini and add to the pan, followed by the porcini liquid and the stock. Now stir in the Marmite and Henderson’s relish (if using) then add the drained jackfruit. Bring to a simmer, cover and cook for 20 minutes.
  4. To make the dumplings, sift the flour into a bowl with a pinch of salt and pepper, then rub in the dairy-free spread until the mixture looks like breadcrumbs. Stir in the parsley and mix in 2-3 tablespoons of cold water to bring the mixture together. Shape into 12 small dumplings.
  5. Lift the lid off the casserole and drop in the dumplings. Re-cover and simmer gently for 20 minutes or until the dumplings are fluffy and puffed up. Ladle the stew and dumplings into bowls to serve.
    Tip
    Slow cooker method
    Follow to the end of step 3 then transfer to the slow cooker. Cook for about 2 hours on Low (or 1 hour on High). Add the dumplings to the slow cooker, then replace the lid and cook on High for 30-45 minutes.

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