Mushroom, jackfruit & thyme Bourguignon with cheesy polenta

Peel and chop the onions into 8ths. Peel and finely chop the garlic. Slice the mushroom into long thin slices. Drain, rinse and chop the Jackfruit, removing any tough seed pods. Chop the carrot into small diced pieces. Pick the thyme leaves from the stalk and roughly chop.

Heat 1 tbsp of oil in a large heavy non-stick pan over high heat . Add the mushroom and chopped jackfruit and cook for 5 mins stirring occasionally until all nicely browned. Add the 2 tbsp tamari and a pinch of black pepper to the mushroom and jackfruit.

Lower the heat to medium and add the carrots, sliced onions and ½ tsp of salt, and cook covered with a lid for 8-10 mins, adding a few tbsp of water if the veg begins to stick, add the garlic and thyme and cook for another minute. Add the red wine to the pan and increase to a high heat, cook for 3-4 mins until half the wine has evaporated and to deglaze and scrape the base of the pan. Add the tomato paste,chopped tomatoes, veg stock, ½ tsp salt and bring to a boil and simmer for 10 mins until the sauce has nicely thickened. Taste and adjust to your liking we add ½ tbsp maple syrup to balance out the acidity

While the stew is simmering make the polenta according to pack instructions, grate vegan cheese and melt through. Keep covered and warm until ready to serve.

Serve the polenta with the stew and some fresh chopped thyme or parsley or vegan parmesan if you have it. Enjoy!