Veganes Jackfruit Gulasch

Jackfruit Goulash

Preparation: 10 mins
Cooking: 60 mins
For 2 servings


  • 250 g jackfruit
  • 1 tsp. paprika powder
  • 1 tsp. coconut oil
  • 250 g potatoes
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp. tomato paste
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. thyme
  • 1 tsp. flour
  • 400 ml vegetable broth
  • Red wine
  • Olive oil, salt, pepper


  1. Wash the jackfruit under running water and squeeze out the liquid. Then let dry spread on a tea towel. Afterwards rub with paprika powder.
  2. Roast the jackfruit with coconut oil in a pan over medium-high heat for 5 minutes on all sides. Then remove from heat and set aside.
  3. Peel and evenly dice the potatoes. Cut the onion into rings. Finely chop the garlic clove.
  4. In a large saucepan over medium heat, saute the onion in 2 tablespoons of olive oil for 5 minutes until translucent. Then add the potatoes and garlic clove and saute for another 5 minutes. Stir occasionally. Deglaze with a dash of red wine and reduce.
  5. Next, add the jackfruit, tomato paste, cayenne pepper, thyme, flour, 1/2 teaspoon of salt and a pinch of pepper to the pot. Stir fry for 5 - 10 minutes. Occasionally deglaze with a large shot of red wine, release the roasted aromas from the bottom of the pot and reduce the liquid.
  6. Finally, add the vegetable broth and simmer on low heat with a lid for 30 - 45 minutes.

About this recipe

A traditional Hungarian goulash in a vegan variation with jackfruit and potatoes. This hearty One-Pot-Wonder really fills you up.