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Vegetarian Jackfruit Goulash
This healthy jackfruit goulash is one of my preferred vegan plans. It is like the customary Hungarian Goulash. Cooking it long and the flavoring makes the jackfruit goulash flavourful and delicate.
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
Course
Main Course
Cuisine
Japanese
Servings
4
Ingredients
Goulash
2
Cans
Jackfruit in Brine, Drained & Rinsed
3
Cups
Onions, Finely Chopped
4
Cups
Water
2 - 1/2
Cups
Dry Red Wine
1 - 1/2
tbsp
Tomato Paste
3
tbsp
Tomato Paste
3
tbsp
Olive Oil
2
tbsp
Sea Salt (As per the Taste)
2
tbsp
Onion Powder
1
tbsp
Paprika Powder
1
tbsp
Garlic Powder
1
tbsp
Maple Syrup
1/2
tbsp
Caraway Seeds, Ground
1/2
tbsp
Pepper
1/4
tbsp
Cayenne Pepper
1
tbsp
Potato Starch
3
tbsp
Water
Potato Dumpling Filing
4
Slices
White Bread
2
tbsp
Butter
Potato Dumplings
2
Pounds
Potatoes, Peeled & Cut
2
tbsp
Sea Salt For Water Cooking
1
tbsp
butter
1 - 1/2
tbsp
Sea Salt for the Dough
1 - 1/2
tbsp
Potato Starch
1
Cup
Flour
Red Cabbage
1
Jar
Organic Red Cabbage (16oz)
1
Apple, Peeled and Sliced
1
bay
Leaf
1/2
tbsp
Salt
1/4
tbsp
Black Pepper
1
Cup
Water
1
Pinch
Cinnamon
Instructions
Goulash
Drain and rinse the jackfruit.
Use a paper towel to dry the jackfruit pieces.
Cut the pieces into bite-size chunks.
Transfer olive oil and jackfruit to a pot and brown on medium heat for 5-8 minutes until the pieces get a light crust.
Add onions and sautée until translucent.
Add the seasoning, tomato paste and maple syrup.
Deglaze with red wine and add water.
Cook on low medium heat for at least 1½ hours and allow the flavours to develop.
In a small container mix cold water and potato starch until completely resolved.
Stir the starch water mixture into the goulash to thicken the sauce.
Potato Dumpling Filling
Cut the bread into small cubes.
Add butter to a pan and melt on medium heat.
Add the bread cubes and toast until golden brown.
Set aside.
Potato Dumpling
Peel potatoes, wash and cut into large chunks.
Cook the potato chunks for 15 minutes in saltwater until soft but not too mushy.
Drain the potatoes and let cool so that you are able to touch them without burning yourself.
With the help of a potato ricer press the potatoes into a bowl.
Add salt, butter, potato starch and flour.
Knead until everything is incorporated and the dough sticks together.
Take a piece of the dough and form a ball by rolling it between your palms.
With your thumb make a hole into the ball center.
Make the hole big enough to fit in 3-5 toasted bread cubes.
Seal the dumpling properly. This is an important step which prevents the dumplings from falling apart while simmering.
In a large pot bring saltwater to a boil.
Reduce to low heat.
With help of a skimmer carefully add the potato dumplings.
Make sure to just simmer the dumplings, otherwise, they will fall apart.
The potato dumplings are ready if they float back to the surface. This process should not take longer than 3-5 minutes.
Immediately remove the dumplings using the skimmer and make sure to get rid of all liquid.
Transfer dumplings to a serving plate and keep warm in the oven at lowest temperature.
Red Cabbage
Add the red cabbage including the liquid into a pot
Season with bay leaf, salt, pepper and cinnamon
Add the apple slices and simmer on low heat for 10 minutes
Notes
I suggest setting up the goulash one day ahead of time so it has the opportunity to absorb the flavors and grow more flavors.