FOR THE JACKFRUIT
1 Heat oil in a large frying pan; add peppers, garlic, eggplant, onions, zucchini, jackfruit, cherry tomatoes, and herbs. Cook for 5 minutes or until vegetables are soft.
2 Add canned tomatoes and stock; simmer for 10 minutes.
3 Pour the mixture into slow cooker and cook for 5 hours on medium heat.
FOR THE DUMPLINGS
1 After the jackfruit has cooked for 5 hours, make the dumplings.
2 Add low protein flour and baking powder to a medium-sized bowl; stir in butter until evenly distributed.
3 Add the mozzarella style shreds.
4 Mix in 4–5 Tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into 6 parts and roll into balls.
5 Arrange the dumplings over the jackfruit in the slow cooker; cover and cook for 30–45 minutes until the dumplings are golden brown.
NUTRITION INFO PER SERVING (1/6 recipe with 1 dumpling):
Calories 230 | Protein 3 g | Phenylalanine 114 mg