Veggie goulash with jackfruit

Time for a warming stew. Today I'm sharing a quick recipe for a vegan jackfruit goulash that even meat-eaters will enjoy.

Since I discovered jackfruit for myself, I've been experimenting with it a lot. Just last week there was a delicious Pulled Pork Burger in the vegan version.

But this time something warming has to be on the plate.

There comes Jackfruit goulash just right. This dish is the best example that you can easily prepare traditional recipes without meat.

And that it makes them taste even better. I love vegan goulash! And now I'm going to convince you too. 😋

But why jackfruit in goulash?

Quite simply. Jackfruit is the best meat substitute ever. Its fibrous consistency is reminiscent of meat. If you have never had anything to do with this tropical fruit, you need to know that in our country it is also called jackfruit. The fruit grows worldwide in the tropics and is eaten ripe in its countries of origin.

When fully ripe, it tastes sweet - like a mixture of banana and pineapple. The unripe fruit ends up in veggie pulled pork, curry or goulash. The young jackfruit is relatively tasteless. Here, you can buy it packaged in cans - here it is pickled in brine and lime juice.

Taste-wise, it is not very intense - I would classify it as slightly acidic. It reminds a little of bamboo shoots or artichokes from a jar. But that's what makes them so interesting for vegan and vegetarian recipes. The fruit absorbs spices wonderfully.

As a meat substitute, it is exchanged 1:1 for beef and ready. So you don't need to think about elaborate and complicated recipes. Jackfruit goulash is just as easy to prepare as regular goulash.

You can recognize good quality by large pieces that have many fibers. The fruit has a whitish, but not too bright color. A plus point gets the tropical fruit because of the few calories. 100 grams come to just 40 calories.

Jackfruit goulash, by the way, is one of those recipes that you can serve to just about anyone. No matter if your friends are vegan, vegetarian, meat-eaters or lactose intolerant. Thanks to fewer and more digestible ingredients, this stew is well tolerated.

You can make goulash out of just about anything. I have already told you that in this delicious pumpkin goulash with beans, Chickpeas and corn proved.

What ingredients make the jackfruit goulash vegan?

Let's take a look at the rest of the ingredients before we get right to the recipe.

Onion and garlic

Of course, they must not be missing in a veggie goulash recipe. It will be especially tasty if you do not chop the onions too small. A little coarse chopping is optimal for stews like this. The garlic, on the other hand, you can press through a garlic press.

If you don't mind the pieces, you can simply slice the cloves with a sharp knife. A vegan jackfruit goulash without onions is not conceivable, you are welcome to use a large bulb.

Vegetables

Carrots and potatoes are also added to the pot. They ensure that we get a little color in the dish and increase the proportion of satiating ingredients.

Tip: Go for waxy potatoes, they do not fall apart and have a bit more bite in such dishes. Alternatively, you can use parsnips or sweet potatoes. But zucchini or green beans also look good in the stew.

If you like, you can also add legumes such as beans, chickpeas, lentils or peas to the dish.

Spices

The stew gets its typical goulash flavor from paprika powder, caraway seeds and tomato paste. I use sweet paprika powder and add a little chili powder depending on my mood.

Tomato paste is not mandatory, I leave it out of many goulash stews. But here it harmonizes wonderfully with the jackfruit and provides that certain something.

If you have a bay leaf on hand, you can cook that as well. It provides a slightly tart flavor that goes great with the rest of the ingredients. I left it out this time because I didn't have any at home.

Red wine

Those who do not want to add alcohol to their dish should know that the alcohol is degraded during cooking. After 15 minutes, 40 % of the alcohol content remains. After two and a half hours, there is still 5 % of the initial value.

Alternatively, you can also use water. You'll just have to add a bit more of the spices to the jackfruit goulash to balance out the flavor. You almost can't get too much paprika powder.

Get the stew creamy

In many classic recipes, a little cream goes into the cooking pot. To keep the jackfruit goulash vegan, you can choose a veggie alternative. Or you can use a little Cornstarch*, which you mix in cold water beforehand. Towards the end of the cooking time, add the water and corn mixture to the pan and bring to the boil again briefly.

The soup becomes thicker. But you can also simply do without it and save yourself the step - it tastes wonderful as it is.

This recipe is

• suitable for vegetarian cuisine
• vegan - and therefore free from lactose
• gluten free
• low calorie
• long satiating
• suitable for sensitive stomachs
• also suitable for novice cooks
• a new interpretation of a well-known and delicious dish

But let's not beat around the bush - let's start right away with the recipe.

With what recipe a vegan goulash with jackfruit will surely succeed

Preparing the veggie version of stew for the first time? Don't worry - it's very easy. I'll explain you here step by step how it works and what you need to pay attention to.

If you're already proficient and wield the wooden spoon regularly, you'll find an abridged version of the recipe at the end of this post. This stew makes two servings.

Ingredients

• 1 onion
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 carrot
• 2 medium potatoes
• 1 can jackfruit
• 2 tablespoons paprika powder sweet
• 200 ml red wine
• 2 tablespoons tomato paste
• 150 ml vegetable broth
• 1 tsp caraway
• Optional 1 tablespoon Cornstarch*

Preparation

1. prepare onion and garlic

Peel the onion and garlic cloves. Chop the onions coarsely so that the goulash has more bite later. If you are a big onion fan, you can also use 2 onions.

The garlic, on the other hand, is cut very finely. If you like, you can also press it through the garlic press.

Sauté the onion pieces and garlic in a large pot with olive oil until translucent. Pull the pot from the hot plate and let the mix rest a little.

2. carrot and potato

Wash and peel the carrot and potatoes. Cut both into bite-sized pieces - the smaller, the faster the goulash is ready to eat. This is especially true for the carrot pieces, which have the longest cooking time.

You can add the carrots to the pot right away with the onions. Put the potatoes aside.

3. prepare the jackfruit

Open the can. Pour off the water and rinse the jackfruit with tap water. If you like, you can pull it apart a little with a fork - this will make the fruit more fibrous and resemble tender beef. If you like, transfer the pieces to a cutting board and work them with a fork or your fingers.

The seeds that you can see in the flesh are still quite soft and can be cooked. Visually, the goulash made from jackfruit is reminiscent of beef. When frying, you will also notice that the fruit behaves similarly to meat.

4. prepare the jackfruit goulash

Now put the saucepan back on the hot stove. Add the paprika powder and sweat it briefly. Deglaze with red wine. Now add the tomato paste to the pot.

Put the jackfruit and the potato pieces into the pot. Pour in vegetable broth and don't forget the cumin. By the way, you can use whole cumin or cumin powder - it makes no difference.

Let the stew really boil and then turn down the temperature. Let the vegan goulash simmer for 20 minutes and then taste whether the carrots and potatoes are already cooked.

5. tie the goulash

At the end you can still season the goulash with a little bit of Cornstarch* and bind water. You can also skip this step if you prefer a more liquid consistency.

Mix 1 tablespoon Cornstarch* with 3 tablespoons of cold water in a cup. Stir until all the lumps have dissolved. Now pour the mixture into the saucepan and bring the stew to the boil again briefly. The goulash should now start to thicken. If not, repeat the process.

It goes well with either a piece of bread or potatoes. You can also serve dumplings, but I personally don't like them. That's why I serve potatoes. They fill you up for a long time and can be cooked in the jackfruit goulash can be. This saves work and time.

Our conclusion

Jackfruit goulash is a great alternative for those who do not eat meat. Thanks to chili, the vegan stew warms pleasantly from the inside. So even the coldest day can not harm you :)

Good luck and enjoy it!

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