Jackfruit goulash
The jackfruit goulash tastes juicy, spicy and slightly smoky. It is also vegan, healthy and filling. In the cold season, the goulash with jackfruit is a delicious main meal that warms you up from the inside. It is also ideal for a festive meal. You can make the goulash with jackfruit at home with this recipe.
Servings 4
Ingredients
- 480 g drained jackfruit pickled in brine (2 x 400 g cans)
- approx. 500 ml vegetable stock
- 250 ml red wine
- 1 carrot medium
- 1 bell pepper
- 1 onion
- 4 cloves of garlic
- 2 tbsp strained tomatoes
- 2 tbsp yeast flakes
- 1 tbsp smoked paprika powder
- 1 tbsp sweet paprika powder
- 1 tsp ground caraway
- 1/2 tsp black pepper or to taste
- 1 tbsp salt or to taste
- 2 bay leaves dried
- 1 sprig of fresh rosemary
- 5 tbsp vegetable oil
Instructions
- Drain jackfruit flesh thoroughly and then roughly chop it into slightly smaller pieces with your hands.
- Peel and finely chop onion and garlic.
- Clean carrot and bell pepper. Roughly shred the carrot and cut the bell pepper into small cubes.
- Heat vegetable oil in a deep pan. Fry the onion and garlic until translucent.
- Add the drained jackfruit, grated carrot, diced paprika, smoked paprika powder, sweet paprika powder and caraway and fry over a high heat for 3-4 minutes, stirring constantly. Make sure that nothing burns, reduce the heat if necessary.
- Deglaze with red wine and stir.
- Add vegetable stock, strained tomatoes, yeast flakes, bay leaves and rosemary, bring to a boil and simmer for approx. 30 minutes until the vegetables are cooked and the jackfruit goulash has the desired consistency. Season to taste with salt and black pepper.
Notes
- Season the Hungarian goulash with spices and herbs of your choice.
- You can use just carrots or just bell peppers for the recipe. You can also experiment with other vegetables.
- Note the detailed tips and tricks for preparing the jackfruit goulash at the top of the article.