Description
This festive and hearty jackfruit goulash is one of my favourite vegan recipes. It is similar to the traditional Hungarian Goulash which I know from my childhood. The long cooking time and the seasoning makes the jackfruit goulash tender and flavourful. Not only a perfect dish if you want to impress your guests for Christmas dinner but also famous for a cozy weekend dinner with family and friends. I recommend to serve the goulash with stuffed homemade potato dumplings and red cabbage.
Ingredients
Goulash:
- 2 cans jackfruit in brine, drained & rinsed
- 3 cups onions, finely chopped
- 4 cups water
- 2½ cups dry red wine
- 1½ tbsp tomato paste
- 3 tbsp olive oil
- 2 tsp sea salt (or according taste)
- 2 tsp onion powder
- 1 tbsp paprika powder
- 1 tsp garlic powder
- 1 tsp maple syrup
- 1/2 tsp caraway seeds, ground
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 tbsp potato starch
- 3 tbsp water
Potato dumpling filling:
- 4 slices white bread
- 2 tbsp butter
Potato dumplings:
- 2 pounds potatoes, peeled & cut
- 2 tsp sea salt for cooking water
- 1 tbsp butter
- 1½ tsp sea salt for the dough
- 1½ tbsp potato starch
- 1 cup flour
Red cabbage:
- 1 jar (16oz) organic red cabbage
- 1 apple, peeled and sliced
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup water
- 1 pinch cinnamon
Instructions
Goulash:
- Drain and rinse the jackfruit
- Use a paper towel to dry the jackfruit pieces
- Cut the pieces into bite size chunks
- Transfer olive oil and jackfruit to a pot and brown on medium heat for 5-8 minutes until the pieces get a light crust
- Add onions and sautée until translucent
- Add the seasoning, tomato paste and maple syrup
- Deglaze with red wine and add water
- Cook on low medium heat for at least 1½ hours and allow the flavours to develop
- In a small container mix cold water and potato starch until completely resolved
- Stir the starch water mixture into the goulash to thicken the sauce
Potato dumpling filling:
- Cut the bread into small cubes
- Add butter to a pan and melt on medium heat
- Add the bread cubes and toast until golden brown
- Set aside
Potato dumplings:
- Peel potatoes, wash and cut into large chunks
- Cook the potato chunks for 15 minutes in salt water until soft but not too mushy
- Drain the potatoes and let cool so that you are able to touch them without burning yourself
- With help of a potato ricer press the potatoes into a bowl
- Add salt, butter, potato starch and flour
- Knead until everything is incorporated and the dough stick together
- Take a piece of the dough and form a ball by rolling it between your palms
- With your thumb make a hole into the ball center
- Make the hole big enough to fit in 3-5 toasted bread cubes
- Seal the dumpling properly. This is a important step which prevents the dumplings from falling apart while simmering
- In a large pot bring salt water to a boil
- Reduce to low heat
- With help of a skimmer carefully add the potato dumplings
- Make sure to just simmer the dumplings, otherwise they will fall apart
- The potato dumplings are ready if they float back to the surface. This process should not take longer than 3-5 minutes
- Immediately remove the dumplings using the skimmer and make sure to get rid of all liquid
- Transfer dumplings to a serving plate and keep warm in the oven at lowest temperature
Red cabbage:
- Add the red cabbage including the liquid into a pot
- Season with bay leaf, salt, pepper and cinnamon
- Add the apple slices and simmer on low heat for 10 minutes
Notes
I recommend to prepare the goulash one day in advance so it has time to soak up the seasonings and develop more flavours. But to be honest, I was never able to wait until the next day!
ENJOY!
- Cuisine: Comfort Food
Keywords: Hearty Jackfruit Goulash
