Vegan Jackfruit Goulash

Ingredients for 3 servings:

• 200 g jackfruit
• 1 can tomatoes, chopped, 400 g
• 200 g parsley root(s)
• 3 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• e.g. tomato paste
• 300 ml red wine
• some thyme
• some olive oil
• 2 bay leaves
• 1 m.-sized onion(s)
• e.g. salt and pepper
• some paprika powder, hot
• some paprika powder, sweet
• e.g. chili powder
• 2 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Crush the garlic, halve the onion, cut into fine strips, and sauté with the jackfruit in a large pot. Halve and slice the carrots and parsley roots. Quarter the bell pepper and cut into fine strips. Then add the carrots, parsley roots, bay leaves, and bell pepper. Sauté until crispy and deglaze with red wine. Bring to a boil briefly, then pour in the canned tomatoes. Then add salt, pepper, paprika, thyme, and chili and simmer, stirring occasionally. Simmer on low heat for at least an hour; the longer the better. Serve with spaetzle, but also with potatoes, pasta, rice, or dumplings.