Jackfruit Au Vin

• 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 ( 1/2 cup)
• 1 medium onion, diced (1 1/2 cups)
• 3 small carrots, sliced on bias ( 3/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2cups low-sodium vegetable broth
• 1 cup red wine
• 1/2 cup frozen pearl onions
• 1 bay leaf

1. Heat 1 Tbs.
2. margarine and oil in Dutch oven over medium heat.
3. Add jackfruit, mushrooms, and leek; saute 4 to 5 minutes, or until mushrooms and leek have softened.
4. Remove vegetables from pot, and set aside.
5. Melt remaining 1 Tbs.
6. margarine in same Dutch oven.
7. Add onion, carrots, and garlic; saute 3 to 5 minutes, or until onion is translucent.
8. Sprinkle with flour, and stir to coat vegetables with flour.
9. Pour in broth and wine; bring to a boil, then reduce heat to medium-low.
10. Add pearl onions, bay leaf, and mushroom mixture to Dutch oven.
11. Season with salt and pepper, if desired.
12. Cover, and simmer 1 hour, or until vegetables are tender.

margarine, olive oil, young jackfruit, portobello mushrooms, onion, carrots, garlic, flour, vegetable broth, red wine, frozen pearl onions, bay leaf

Taken from www.vegetariantimes.com/recipe/jackfruit-au-vin/ (may not work)