Vegan Jackfruit and Biscuit Dumpling Stew

This vegan jackfruit and biscuit dumpling stew is rich, cozy, and deeply seasoned, with tender vegetables, smoky jackfruit, and soft steamed biscuit dumplings. It is filling on its own and even better served over rice when you want to stretch it further.

Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Special Equipment: Large pit with lid

Ingredients

• 1 large orange carrot chopped

• 1 yellow onion diced

• 3 to 4 cloves fresh garlic minced

• 1 cup fresh pigeon peas or frozen peas

• 1 red potato diced

• 1 heaping cup broccoli florets

• 1 can young jackfruit rinsed drained dried and shredded

• 1 to 2 teaspoons liquid smoke

• Veggie broth as needed

• 1 to 1 1 2 cups creamy oat milk

• 1 can accidentally vegan refrigerated biscuit dough kept cold and torn into small pieces

• Avocado oil

• All purpose flour or chickpea flour

• Adobo seasoning

• Sazón

• No salt all purpose seasoning

• Ground cumin

• Italian seasoning

• Dried rosemary

• Dried basil

• Paprika

Directions

1. Season the shredded jackfruit with adobo, sazón, cumin, paprika, and a splash of liquid smoke, tossing well to coat.

2. Heat avocado oil in a large pot and sauté the carrot, onion, and red potato until they begin to soften, then add garlic, jackfruit, broccoli, and peas and season lightly with Italian seasoning, rosemary, basil, and no salt seasoning.

3. Push the vegetables aside, add a little more oil, sprinkle in flour, and stir to coat everything, then slowly add veggie broth until a thick stew forms and simmer about 20 minutes.

4. Stir in the creamy oat milk, bring to a gentle boil, then drop in the cold biscuit dough pieces spaced slightly apart, cover with a vented lid, and steam 8 to 10 minutes until dumplings are fluffy and cooked through.

Serving Suggestions:

• Serve warm on its own or over white rice for a more filling meal.