Jackfruit Goulash
Preparation: 10 mins
Cooking: 60 mins
For 2 servings
Ingredients
- 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
Instructions
- Wash the jackfruit under running water and squeeze out the liquid. Then let dry spread on a tea towel. Afterwards rub with paprika powder.
- 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.
- Peel and evenly dice the potatoes. Cut the onion into rings. Finely chop the garlic clove.
- 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.
- 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.
- 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.
