Jackfruit Au Vin

Serves 4

In this vegan variation on a French classic, chunks of young jackfruit  soak up the savory flavors of a wine-based sauce. Serve over rice, pasta,  or potatoes.

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 (½ cup)
1 medium onion, diced (1½ cups)
3 small carrots, sliced on bias (¾ cup)
2 cloves garlic, minced (2 tsp.)
2 Tbs. all-purpose flour
1 ½cups low-sodium vegetable broth
1 cup red wine
½ cup frozen pearl onions
1 bay leaf

1. Heat 1 Tbs. margarine and oil in Dutch oven over medium heat. Add jackfruit, mushrooms, and leek; sauté 4 to 5 minutes, or until mushrooms and leek have softened. Remove vegetables from pot, and set aside.

2. Melt remaining 1 Tbs. margarine in same Dutch oven. Add onion, carrots, and garlic; sauté 3 to 5 minutes, or until onion is translucent. Sprinkle with flour, and stir to coat vegetables with flour.

3. Pour in broth and wine; bring to a boil, then reduce heat to medium-low. Add pearl onions, bay leaf, and mushroom mixture to Dutch oven. Season with salt and pepper, if desired. Cover, and simmer 1 hour, or until vegetables are tender.

March 2012 p.53