Veggie Wedgie - Tender Pulled Jackfruit with Gravy

-2 cans young green jackfruit in brine

-1 onion

-2 tbsp olive oil

-2 cloves garlic

-1/2 cup red wine

-1/3 cup soy sauce

-1 tbsp margarine

-1 low-salt vegetable stock cube

-1 tbsp dark brown sugar

-1 cup water

-1 tbsp corn flour

First drain jackfruit from brine and wash with water. Chop onion and in a big pot saute the onion with olive oil. Add the jackfruit and crushed garlic and saute more on high heat for 2-3 minutes. Add the red wine to deglaze, then add soy sauce, dark brown sugar, margarine and veggie stock cube. Stir well and add 1 cup of water and let boil for 5 minutes. Cover the pot and reduce heat on medium and let it simmer until the jackfruit is tender and falls apart. That will take around 40 minutes. Dissolve cornflour with some water and add it to the pot. Bring to boil again, stirring continuously and remove from heat, stirring until the gravy thickens. This makes 4 servings, and needs to sit for a few hours to develop the taste so you can even make it the night before your big dinner! Enjoy!

*Note: I suggest you use the low-salt stock cube because there is a good amount of soy sauce in the gravy that makes it very salty, or you can use low-sodium soy sauce and add salt to taste.