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The jackfruit goulash tastes juicy, spicy and slightly smoky. It is also vegan, healthy and filling. In the cold season, the goulash with jackfruit is a delicious main meal that warms you up from the inside. It is also ideal for a festive meal. You can find a detailed jackfruit goulash recipe with the exact quantities and step-by-step instructions below.
Vegan goulash with jackfruit
You can prepare a vegan goulash using various plant-based alternatives. Perhaps you have already tried my mushroom goulash, for example.
This popular hearty dish is particularly delicious with jackfruit, which has a tender, fibrous texture. For this recipe, you will need the canned flesh of the jackfruit, which has been soaked in salted water.
Modify the recipe
You can modify the jackfruit goulash recipe to suit your preferences when it comes to vegetables, spices, herbs or red wine. The same applies to the vegan gravy recipe.
Substituting vegetables
I made the vegan goulash with carrots and bell peppers, similar to my pumpkin lentil soup. Alternatively, you can use other vegetables. Potatoes are a good choice.
Spices and herbs to taste
Refine the jackfruit goulash with spices and fresh herbs of your choice, just like the red lentil patties or the buckwheat with white cabbage. For a spicier taste, add chili powder, for example. In addition to rosemary, thyme and marjoram go well with it.
Omit red wine
If you want to make your vegan goulash with jackfruit alcohol free, leave the wine out of the recipe. In this case, use more vegetable stock. Depending on how thick you like your jackfruit goulash, you can adjust the amount as required.
How to serve and store jackfruit goulash?
The vegan goulash with jackfruit is filling and, alongside the Uzbek plov, the buckwheat with mushrooms and the vegan lenivye pelmeni, is ideal as a wholesome hot main course. You can serve it with a side dish or with bread.
Potato dumplings, pasta and mashed potatoes go very well with it as a side dish. The Hungarian goulash tastes just as delicious with fresh whole wheat bread or baguette.
Keep the leftovers covered in the fridge. The vegan goulash can be kept for up to three days. Reheat it in a pan on the stove before serving.
This Hungarian goulash is
- spicy,
- hearty,
- juicy,
- slightly smoky,
- very tasty,
- vegan,
- healthy,
- filling,
- warming,
- aromatic,
- easy and quick to make,
- ideal with a side dish or with bread as a hot main meal.
Quick jackfruit goulash recipe
The jackfruit goulash recipe that you’ll find in the recipe box at the end of this post is pretty quick and easy. You only need plant-based ingredients.
Step 1:
First, prepare the vegetables. Drain the jackfruit. Roughly grate the carrot. Dice the bell peppers. Finely chop the onion and garlic.
Step 2:
First fry the onion and garlic in vegetable oil until translucent. Then add the jackfruit flesh, vegetables and spices and fry briefly.
Step 3:
Then deglaze it with red wine, add the vegetable stock, strained tomatoes, yeast flakes, bay leaves, rosemary sprig and simmer the vegan goulash for about half an hour until it reaches the desired consistency. Season to taste with salt and pepper.
How to make goulash with jackfruit: tips and tricks
- Season the Hungarian goulash with spices and herbs of your choice.
- You can use just carrots or just bell peppers for the recipe. You can also experiment with other vegetables.
- For the vegan goulash, make sure that your red wine is vegan.
Have you made vegan jackfruit goulash using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Looking for more hearty vegan main dishe recipes? Try some more:
- Zucchini risotto – easy vegan recipe
- Pelmeni vegetarian – vegan recipe for Russian dumplings
- Avocado pasta – quick recipe for vegan noodles with avocado
Jackfruit goulash
Ingredients
- 480 g drained jackfruit pickled in brine (2 x 400 g cans)
- approx. 500 ml vegetable stock
- 250 ml red wine
- 1 carrot medium
- 1 bell pepper
- 1 onion
- 4 cloves of garlic
- 2 tbsp strained tomatoes
- 2 tbsp yeast flakes
- 1 tbsp smoked paprika powder
- 1 tbsp sweet paprika powder
- 1 tsp ground caraway
- 1/2 tsp black pepper or to taste
- 1 tbsp salt or to taste
- 2 bay leaves dried
- 1 sprig of fresh rosemary
- 5 tbsp vegetable oil
Instructions
- Drain jackfruit flesh thoroughly and then roughly chop it into slightly smaller pieces with your hands.
- Peel and finely chop onion and garlic.
- Clean carrot and bell pepper. Roughly shred the carrot and cut the bell pepper into small cubes.
- Heat vegetable oil in a deep pan. Fry the onion and garlic until translucent.
- Add the drained jackfruit, grated carrot, diced paprika, smoked paprika powder, sweet paprika powder and caraway and fry over a high heat for 3-4 minutes, stirring constantly. Make sure that nothing burns, reduce the heat if necessary.
- Deglaze with red wine and stir.
- Add vegetable stock, strained tomatoes, yeast flakes, bay leaves and rosemary, bring to a boil and simmer for approx. 30 minutes until the vegetables are cooked and the jackfruit goulash has the desired consistency. Season to taste with salt and black pepper.
Notes
- Season the Hungarian goulash with spices and herbs of your choice.
- You can use just carrots or just bell peppers for the recipe. You can also experiment with other vegetables.
- Note the detailed tips and tricks for preparing the jackfruit goulash at the top of the article.
If you are using Pinterest, you can pin the following picture:
