Goulash, ragout or whatever you may call it is a dish whose origins can be found in both Hungary and Austria. I’ve always liked it very much, especially when my mother cooked it to Christmas cooked it. Well, and when you suddenly become Vegan or plant-based eater, then it is over with the favorite dish. Stop! But let’s take a closer look and we will find out pretty quickly that once again the spices make up the unique taste. And what is our plant-based “meat ingredient”? Jackfruit. Yuhuuu … and it tastes so good too. Are you with us? Let’s get started.
Ever heard of jackfruit?
I really like Jackfruit really totally like it, especially because it has a neutral and somewhat fibrous consistency. Botanically, the jackfruit tree belongs to the mulberry family. The associated fruit is called jackfruit or Jacob’s fruit. It grows in almost all tropical areas of the world and is originally native to India. The product we get here in Europe is jackfruit pulp from fresh, young fruit. It has a fibrous, meat-like texture and for this reason is perfect for our goulash today.
Goulash 2.0 vegan
Let’s take a look at the ingredients list. White onions, garlic, potatoes, young Jackfruit pulp, vegetable broth, tomato paste, marjoram, sweet paprika, smoked paprika, cumin, apple cider vinegar, tamari, sea salt and pepper. Instead of the jackfruit you can also easily use Tempeh or beans (kidney beans or black beans). Taste-wise it will be so and so the bomb, I promise you. So what else is there?
I have simply chosen Soy cream for the sake of simplicity. You can also make your own cashew cream from 50g cashews, 200ml water and a pinch of salt. To do this, simply steep the cashews uncovered in hot water for an hour, strain and then blend with the fresh water (200ml) and sea salt to make a cream. What I otherwise love very much with it is fresh baguette. Voilá! Your goulash 2.0 is ready.
Vegan goulash with jackfruit
- Rich in fiber and protein
- Easy to make
Are you ready to try the delicious and vegan goulash ? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan goulash with jackfruit
- 30 ml Frying oil or other high heat oil
- 2 Piece Garlic cloves peeled and finely chopped
- 1 Piece white onion or 2 shallots peeled and finely chopped
- 30 g Tomato paste
- 600 g Potatoes mainly firm boiled, peeled and cut into small cubes
- 400 g Can young jackfruit – I take the one from Jacky F from Alnatura
- 1 Liter Vegetable broth
- 30 ml Apple cider vinegar
- 2 tbspn Marjoram fresh or dried
- 1 ½ tbspn Paprika sweet
- 1 ½ tbspn Paprika smoked
- 1 tbspn Caraway seed
- 2 tbspn Tamari more at will
- Salt and pepper to taste
- 1 Bird Eye Chili (optional) or another chili powder for those who like it hot
- Fresh parsley
- optional fresh baguette
- optional soy cream
- Drain jackfruit and wash with plenty of clean water. Dry briefly and cut into smaller pieces with your hands. Set aside.
- Heat large pan with the frying oil on the stove. Sauté garlic and onion until translucent. Add tomato paste and stir briefly.30 ml Frying oil or other high heat oil, 2 Piece Garlic cloves, 1 Piece white onion or 2 shallots, 30 g Tomato paste
- Add potatoes and jackfruit pulp and sauté for another 3-5 minutes.600 g Potatoes, 400 g Can young jackfruit
- Deglaze with vegetable broth, add tomato paste, marjoram, sweet paprika, smoked paprika, cumin seeds, tamari, salt and pepper to taste.1 Liter Vegetable broth, 30 ml Apple cider vinegar, 2 tbspn Marjoram, 1 ½ tbspn Paprika, 1 ½ tbspn Paprika, 1 tbspn Caraway seed, 2 tbspn Tamari, Salt and pepper to taste, 1 Bird Eye Chili (optional)
- Simmer over medium heat for 30 minutes until potatoes are nice and soft. Stir again and again in between. Season again to taste and serve, garnish with soy cream and fresh parsley and enjoy!Fresh parsley, optional fresh baguette, optional soy cream
- Keeps up to 3 days covered in the refrigerator (tastes especially good when reheated), frozen up to 4 weeks.
- Vegetable peeler: https://amzn.to/2I3mzmo