Jackfruit Goulash

Jackfruit Goulash

This recipe is a vegan twist on traditional Hungarian goulash, using jackfruit as a beef substitute. The stew is made with red peppers, carrots, onion, garlic, chopped tomatoes, paprika, red wine, and vegetable stock, simmered together to create a rich and flavourful dish. Serve the jackfruit goulash with baby new potatoes and broccoli, or over pasta for a hearty and comforting meal during the winter months. Top it off with a dollop of creme fraiche and fresh parsley for a creamy and herbaceous finish.

Serves: 2

40 minutes

Cook time

Ingredients

Natalia

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  • 1 pack jackfruit
  • 2 red peppers
  • 1 carrot
  • 1 onion
  • 1 tin of chopped tomatoes
  • 1 stock cube
  • 3 cloves of garlic
  • 1 tbsp paprika
  • 250ml red wine
  • Creme fraiche
  • Fresh parsley

🔄Natalia Rudin's Suggested Substitutes

Beef Jackfruit
Creme Fraiche Sour Cream
Red Wine Beef Broth or Vegetable Broth

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