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Jackfruit goulash

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Ingredients for 4 servings:

  • 400 g canned jackfruit, diced, patted dry
  • 250 g onion(s), cut into half rings
  • 2 tbsp rapeseed oil
  • salt and pepper
  • 1 tbsp paprika powder
  • 3 tbsp tomato paste
  • 1 tbsp agave syrup
  • 100 ml grape juice, naturally cloudy
  • 600 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

simple and something different

In a roasting pan, brown the jackfruit cubes in batches in hot oil. Season with salt and pepper. Add the onions and sauté briefly. Cook for 5 minutes. Dust with paprika. Add the tomato paste and sauté for about 5 minutes. Stir in the agave syrup. Deglaze with the grape juice and stock. Cover and simmer for about 90 minutes. Season again to taste and thicken slightly if necessary. Serve with parsley potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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