Hearty Jackfruit Guolash
Gang/Type: Main Dish
Ergibt/Yield: 2 servings
  • 1 medium-sized onion
  • 1 tbsp oil
  • 1 clove garlic
  • 1 carrot
  • 1 tbsp tomato paste
  • 1 14-oz can young, green jackfruit in brine
  • 1 tbsp flour
  • 150 ml (2/3 cup) red wine
  • 250 ml (1 cup) veggie stock
  • 1 tsp hot paprika powder
  • 1 tsp thyme
  • 1/2 - 1 tsp maple syrup
  • salt
  • pepper
  1. Finely chop the onion, shred the carrot and press the garlic. Drain the jackfruit, tear apart with your fingers and rinse thoroughly.
  2. Heat the oil in a big pan or in a pot and fry the onion in it until browned. Add garlic, carrot and tomato paste and sauté for a couple of minutes. Then add the jackfruit and fry for a few minutes. Dust with flour and stir it in. Deglaze the goulash with red wine and veggie stock and season with paprika powder, thyme, maple syrup, salt and pepper. Cover with a lid and let cook for 15 minutes, stir occasionally.
  3. Season with salt and pepper again and add some water, if needed. Arrange on two plates and serve with potatoes, dumplings or noodles and enjoy with a glass of red wine.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/deftiges-jackfruit-gulasch/