2 cans jackfruit in brine
2 carrots, chopped
3 stalks celery, chopped
1 yellow onion, chopped
1/2 cup cashews plus 1 1/2 cups water
8 cups water
2 teaspoons vegetable Better Than Bouillon (you can use 8 cups of vegetable stock in place of water and better than bouillon )
1 teaspoons salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 teaspoon dried parsley
1 batch fluffy southern biscuit dough (minus 1/8 - 1/4 cup milk)
Prepare fluffy southern biscuit dough minus 1/8 - 1/4 milk. You want this dough a little firmer than the biscuit dough so adding a little less milk will help the dough be more firm. You just need to be able to handle the dough without it being too sticky.
Once the dough is made, pat it out into a 1/2" thick oval and cut the dough into roughly 1 inch by inch dumplings.
Drain and shred 2 cans of jackfruit using a fork or your hands.
Mix 2 teaspoons of vegetable Better Than Bouillon with 8 cups of water, or you can use 8 cups of vegetable broth.
In a microwave safe container (I use a large glass pyrex measuring cup) microwave the cashews and 1 1/2 cups of water for 3 minutes.
Add the cashews and water to a high speed blender or food processor, and blend on high until the mixture is completely smooth and resembles heavy cream.
Set your slow cooker on medium heat and begin adding all of the ingredients except for the dumplings.
Once everything but the dumplings are in the pot, give it a good stir. Now add the dumplings in a single layer on the top of the stew. You may have dough left over depending on the size of your slow cooker. If you over crowd them, they will all stick together. You can always bake the extra dough into biscuits.
Allow the stew to cook for 7 - 9 hours. You may have to give the stew a stir in the middle of the cooking process to make sure the dumplings are getting cooked through.
Store leftovers in fridge for up to 5 days or freeze for up to a month.