Vegan goulash with jackfruit

Ingredients for 2 servings:

• 200 g jackfruit, natural
• 1 large onion(s)
• 3 cloves garlic
• 3 small potatoes, optional
• 200 ml red wine
• 400 ml vegetable stock
• 3 tbsp tomato paste
• 1 tbsp agave syrup
• 4 tbsp, leveled paprika powder
• 2 tbsp, leveled paprika powder, smoked
• some rosemary
• 1 tsp cayenne pepper
• 1 tsp, leveled salt
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the onions, garlic, and potatoes. Halve the onions lengthwise, then slice them. Roughly chop the garlic. Dice the potatoes. Brown the jackfruit in a pan with a little oil and season with half of the spices (paprika, smoked paprika, cayenne pepper, and salt). Add the sliced ​​onions and roughly chopped garlic and fry until the vegetables begin to brown. Then add the tomato paste and continue to fry. Shortly after, add the agave syrup. Deglaze with red wine. Reduce the wine by about half, then pour in the vegetable stock. Add the remaining spices, rosemary, and diced potatoes, and stir well. Simmer gently over low heat (covered if necessary) for about 30 minutes. Season to taste one last time. Serve with spelt penne, for example.