Vegan Jackfruit Goulash
This hearty, tangy goulash tastes like the classic and convinces everyone! The main ingredient is jackfruit, a healthy meat alternative served with a creamy sauce.
Servings: 4 people
Ingredients
- 1 glass or jar jackfruit
- 2 tbsp flour
- 2 tbsp oil for frying
- ½ onion diced
- 1 tbsp tomato paste
- ½ tbsp paprika powder
- 60 ml vegan white wine
- 1 liter vegetable stock or water
- pepper and salt
- ½ garlic clove diced
- marjoram
Instructions
- Cut the jackfruit into cubes. Then place the flour with some salt and pepper on a plate and roll the jackfruit in the flour.
- Heat the oil in a saucepan, fry the jackfruit pieces for 5 minutes (until they are nicely brown) and remove them from the saucepan.
- Lightly roast the chopped onion in the same saucepan, add the tomato paste and paprika powder and roast.
- Dissolve with a little white wine, let the liquid thicken up a little and then pour in the vegetable stock. Add the jackfruit to the pot and simmer slightly for 15 minutes.
- At the end add the garlic and marjoram and season the goulash with salt and pepper. If you want, you can pull the jackfruit pieces slightly apart with two forks. If you want the sauce a little thicker, you can bind it with starch (stir the starch in cold water and add it to the boiling goulash).
- Serve the goulash warm with the desired side dish.
- Tip: for an even creamier goulash add 50ml vegan cream at the end.