Hearty jackfruit goulash

Ingredients for 5 servings:

• 2 can/n jackfruit, young, 400 g each
• 3 tbsp vegetable oil
• 3 tbsp agave syrup or other sweetener
• 2 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 1 tbsp smoked paprika powder
• some oil for frying
• 3 tbsp flour
• 3 onions
• 2 garlic cloves
• 2 tbsp tomato paste
• 2 carrots
• 1 bell pepper(s)
• 250 ml red wine
• 200 ml vegetable stock
• 5 g mushrooms, dried
• 3 bay leaves
• some paprika powder, sweet
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 1 hour 25 minutes

vegan, served with red cabbage and potato dumplings

Place the jackfruit in a sieve, rinse thoroughly under cold water, and let it drain. Place the jackfruit, vegetable oil, agave syrup, tomato paste, and sweet and smoky paprika powder in a storage container, seal, and shake well. Let the jackfruit marinate overnight in the refrigerator. Heat a good splash of oil in a roasting pan over high heat. Sauté the marinated jackfruit and flour vigorously for about 10 minutes. Stir occasionally and scrape up any sediment with a wooden spoon. Remove the jackfruit from the roasting pan and set aside. Cut the onions into large wedges. Roughly crush the garlic. Roughly chop the carrots and bell peppers. Grind the dried mushrooms to a powder in a mortar or blender. If necessary, add a little more oil to the roasting pan. Sauté the onions over low heat with a good pinch of salt until translucent. Add the garlic and tomato paste and roast briefly. Add the jackfruit, carrots, and bell peppers to the roasting pan. Pour in the red wine and vegetable broth. Add the mushroom powder, bay leaves, and spices. Simmer for 40-60 minutes. Serve the goulash with your choice of side dishes, such as red cabbage and potato dumplings.