Preheat the oven to 375°F (190°C)

Drain the jackfruit and rinse well. Squeeze the excess water from the jackfruit and shred it with your fingers or finely chop with a knife. You can also use a food processor to chop. Throw out the hard pieces that won’t shred.

Spread the jackfruit on a rimmed baking sheet and bake for 15 minutes, or until the edges are slightly browned

In a large cast-iron skillet (or whatever pan you use for sautéing), heat the olive oil over medium-high heat.

When the oil is hot, add the onion, celery, and carrots, and cook for about 7 minutes, or until the onion becomes translucent. Stir often.

Add the mushrooms and cook for another 7 minutes, or until they’re nicely browned. Stir often.

Add the garlic and Italian seasoning and cook for 2 minutes. Stir often.

Deglaze the pan with the wine, making sure to scrape up all of the stuck-on pieces.

Add the broth, shredded jackfruit, peas, and salt and pepper, and bring to a boil.

Reduce the heat to a simmer and cook for 20 minutes.

FOR THE ROUX

In a small saucepan over medium heat, melt the butter. When the butter begins to bubble, whisk in the flour until it forms a thick paste.

Whisk in the milk and continue whisking until it becomes a thick and creamy slurry.

Whisk the roux into the vegetables and broth. It will thicken as it cooks.

FOR THE BISCUITS

In a large mixing bowl, whisk the flour, baking powder, garlic, parsley, salt and pepper until completely combined.

Add the butter and with a pastry cutter or your fingers (our preference), cut the butter into the flour until it’s the size of peas.

Pour the milk into the flour an with a dough hook or paddle attachment, beat on medium until a solid ball of dough forms.

Drop the dough evenly over the stew and bake for approximately 25 minutes, or until the biscuits are golden brown.