Jackfruit ragout "hunter's style"

Ingredients for 5 servings:

• 550 g jackfruit
• 1 tsp paprika powder
• 30 ml soy sauce, light
• 40 g coconut oil
• 300 g mushrooms, quartered
• 250 g onion(s), coarsely chopped
• 1 can coconut milk, 400 ml
• 100 ml water
• 2 tsp vegetable broth, instant, glutamate-free
• 2 tsp barbecue seasoning
• 1 tbsp ginger, grated
• 2 tsp herbs de Provence
• 1 tbsp garlic, finely chopped
• 1 tsp heaped Ras el Hanout
• 100 ml red wine
• 1 tsp cornstarch

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegan

Dust the jackfruit, cut into goulash-sized pieces, with paprika powder and pour over soy sauce. Sauté vigorously in coconut oil in a heavy pan at 3/4 of the heat for 7-8 minutes. Add the onion and mushrooms to the roasting pan and sauté for another 5 minutes (reduce heat). Then add all the other ingredients (except the red wine and cornstarch) and stir well. Simmer on low heat for another 5 minutes. Finally, whisk the red wine with the cornstarch, stir in, and bring to a gentle boil one last time. Tastes great with noodles or potato dumplings and salad.