Ingredients:
- 1 can (15oz) Young Jackfruit- Rinsed well and drained, cut into bit size pieces, and smashed to look more meat like, or smash it after its cooked. That's what I did)
- 2 stalks Celery, diced
- 1 Onion, diced
- 3 Carrots, Chopped
- 2 Cloves Minced Garlic
- 8 oz Portobello Mushrooms, chopped (could double amount)
- 3 med Potatoes, Chopped
- 1 can diced Tomatoes ( 14.5 oz)
- 4 cups Vegetable Broth
- 1/4 Red Wine
- 1 tsp Italian Seasonings
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1/2 tsp Dried Sage
- 4 Stems of Fresh Thyme
- 2 Bay Leaves
- 4 TBSP Corn Starch mixed with 1/2 cup cold water to make slurry
Optional ideas I didn't use. Could Add:
- 1 cup Green Beans
- 4oz Peas
- Frozen Spinach
- Black beans, chickpeas, any beans
- Barley
Instructions:
- Set your IP to SAUTE Mode.
- Saute onion, celery, carrots and garlic until onions are soft about 5 mins.
- Add Italian seasoning, thyme, sage, chili powder, paprika, and thyme.
- Add mushrooms and saute until all liquid has evaporated.
- Deglaze pan with red wine, scraping any bits off the bottom.
- Add tomatoes, vegetable broth and all remaining vegetables (except peas if using).
- Add salt, pepper, and bay leaves.
- Pressure cook for 15 minutes and do a quick release when finished.
- Open lid. Remove bay leaves. Add peas if using.
- Mix corn starch slurry together. While mixing the stew, slowly add the slurry. Keep mixing and bring to a boil.
- Stir and serve.
No comments:
Post a Comment