The jackfruit goulash tastes just as hearty as its traditional counterpart – and without any meat. We show you which ingredients you can add to the plant-based alternative and present a recipe in more detail.

Jackfruit goulash is a hearty dish and goes particularly well with winter cuisine. You can also prepare vegan goulash with tofu or soy strips. The corresponding South Asian fruit is used in the jackfruit goulash. The recipe is quick to prepare and may even convince non-vegans. We will also tell you which ingredients are suitable in addition to jackfruit and what you can combine well with the goulash.

Jackfruit Goulash: Key Ingredients

For a successful jackfruit goulash, not only the aromatic taste, but also the right consistency is crucial.

Green, unripe jackfruit is particularly well suited as a meat substitute, as it is almost tasteless and the consistency is reminiscent of real pieces of meat. Buying jackfruit fresh is not that easy. You often have to be lucky to occasionally find them in well-stocked wholesale markets. Alternatively, buy canned green jackfruit. It serves the same purpose, lasts longer, and is easier to obtain.

However, jackfruit has to cover very long transport routes to get to Germany and therefore causes high CO2 emissions. Therefore, only use jackfruit occasionally in the kitchen. Local alternatives can include locally grown tofu, soy, seitan and lupine.

In addition to jackfruit, the insider tip in this recipe is the broth of sour, pickled cucumbers. The pickles give the jackfruit goulash a fine flavor that is very similar to the hearty meat goulash.

When buying your ingredients, always make sure that they come from organic farming. In this way you support sustainable agriculture that does not use chemical pesticides. You can get organic ingredients in organic shops or at the weekly market. Organic seals such as Bioland or Demeter are a good indication of sustainable purchasing.

Jackfruit goulash: recipe

Ingredients:

250 g canned jackfruit
200 g tomatoes
350 large peppers
1 piece onion
2 clove(s) garlic
4 tbsp oil
3 tablespoons tomato paste
200 mlred wine, dry
700 ml vegetable broth
2 tbsp soy sauce
60 ml gherkin stock from pickles
6 large gherkins
1 pinch(s) of salt
1 pinch(s) of pepper

Directions:

Drain the canned jackfruit in a colander. If necessary, cut the jackfruit into smaller, bite-sized pieces.
Wash the tomatoes and peppers. Cut them into small cubes. Peel onion and garlic. Finely chop the garlic and cut the onion into thin strips.
Heat two tablespoons of oil in a pan. Fry the jackfruit in it over high heat for about five minutes.
Add onion and garlic to the jackfruit. Fry them for two minutes until translucent.
Heat the other 2 tablespoons of oil in a large saucepan. Add the jackfruit and onions from the pan along with the tomato paste. Roast the ingredients in the pot for at least four minutes. Let the tomato paste roast well so that the aroma can develop.
Deglaze everything with the red wine. Add the vegetable broth, soy sauce and cucumber stock. Let the ingredients boil.

Put the tomatoes and peppers in the pot. Cook all ingredients for 20 minutes on low heat.
Cut the pickles into cubes and add them to the goulash five minutes before the end of the cooking time.
Season the finished jackfruit goulash with salt and pepper.
Serve the jackfruit goulash with fresh bread, potatoes or potato dumplings. Sprinkle some fresh parsley over the goulash as a garnish.