Delicious, hearty and vegan goulash with tasty jackfruit. Ideal for the colder season with lots of healthy fiber. Ideal as an uncomplicated and quick dish for every day. Made with only a few ingredients and perfectly suitable for the whole family.
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!