4 carrots, cut into 1cm/陆in slices
2 celery sticks, finely chopped
4 garlic cloves, finely chopped
2 x 540g tins (or 3 x 400g tins) jackfruit in brine, drained and rinsed
1 brown onion, chopped
750g/1lb 10oz potatoes, peeled and cut into bite-size chunks
4 sprigs fresh thyme, leaves picked
2 tbsp plain flour
2 bay leaves
salt and pepper
2 tbsp soy sauce
500ml/18fl oz vegetable stock
4 tbsp vegan margarine
250ml/9fl oz vegan-friendly red wine