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Jackfruit Goulash

Jackfruit Goulash

60 min
For 4 servings
  • 560 gjackfruit from the can
  • 2 pcswhite onions
  • 1 pccarrot
  • 2 pcsgarlic cloves
  • 1 tbspolive oil
  • 1 tbspagave syrup
  • 2 tbsptomato concentrate
  • 300 mlvegan red wine
  • 1 tspsweet paprika powder
  • 1 tsppaprika powder
  • 1 tspdried rosemary
  • 500 mlvegetable stock
  • 1 tbspcorn starch
  • 1 tspsalt
  • 1 pinchof allspice
  • 1 pinch ofcurcuma
  • 1 tspdesetmmed thyme
  • 1 tspblack peppercorns
  • 5 tbspwater
  • 600 gwaxy potatoes
  • 2 tspsalt
  • 1 bunchfresh parsley
  • 1 tbspvegan margarine
  • 1 tspblack peppercorns
  • 1 pcred onion
  • 0,5 pcsapples
  • 1 tspcanola oil
  • 0,5 headred cabbage
  • 200 gbilberries
  • 1 tspsalt
  • 2 dashesred wine vinegar
  • 100 mlcloudy apple juice
  • 1 pinchpepper

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Directions

processor
PowderDisc
Slicesy®
chopping blade
blade no. 1
blade no. 3
Strain the jackfruit, rinse, drain and place in a kitchen towel, squeezing out as much water as possible. Finely chop the onion, garlic and carrot with the bamix® SliceSy® and the chopping blade. Heat the oil in a pan over medium heat. Sauté the chopped mixture until the onions start to brown. Add the agave syrup and caramelise for 1 minute. Add the jackfruit and fry for 5 minutes until it starts to change colour. Stir in the tomato paste and 2 tbsp water and stir-fry for 2 minutes. Deglaze with vegan red wine and reduce by half. Add paprika powder, rosemary and vegetable stock and simmer the goulash over medium heat for 30 minutes, stirring occasionally. Five minutes before the end, mix the corn starch with 3 tbsp cold water and stir in. Simmer until the sauce has thickened. Grind 2 tsp pepper with the bamix® Processor and the PowderDisc. Season to taste with salt, allspice, turmeric and 1 tsp ground pepper.
Cook the potatoes for approx. 20 minutes, until soft. Finely chop the parsley with the bamix® Processor. Set aside some of the parsley for the garnish. Melt the margarine in the pan over medium heat and fry the potatoes in it until golden brown on both sides. Add the parsley and toss briefly in the pan. Season with the remaining pepper.
Finely chop the onion with the bamix® Processor. Finely grate the apple with the bamix® SliceSy® and blade no. 1. Grate the red cabbage with the bamix® SliceSy® and blade no. 3. Heat the rapeseed oil in a saucepan over medium heat. Sauté the onion and apple until the onion pieces are glassy. Add the red cabbage and heat through. Deglaze with vinegar and apple juice, reduce slightly and add blueberries just before the end. Season to taste with salt and pepper.

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