Slow Cooker Jackfruit and Dumplings

JACKFRUIT

• 2 Tbsp olive oil
• 3/4 cup red pepper, diced
• 3/4 cup yellow pepper, diced
• 2 cloves garlic, chopped garlic
• 3 cups eggplant, diced
• 1 cup red onion, sliced thick
• 1 1/2 cups zucchini, diced
• 20 oz can jackfruit, drained and shredded
• 10 cherry tomatoes, halved
• 1 tsp basil, dry
• 1 tsp oregano
• 1 cup canned chopped tomatoes
• 1 cup vegetable stock

DUMPLINGS

• 1 cup low protein flour
• 1/2 tsp baking powder
• 2 Tbsp butter, cold, grated
• 1/4 cup low protein mozzarella style shreds
• 5 Tbsp cold water

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.