Jackfruit Goulasch

Jackfruit Goulasch  A vegetarian take on the Hungarian classic - with a backbone of caraway and paprika but jackfruit taking the place of beef.
Servings: 2 yield(s)
Ingredients
  • 2 tbsp low-flavour Oil
  • 0.5 an Onion - sliced
  • 1 Red Capsicum (Bell Pepper) - cut into strips
  • 1 clove Garlic - thinly sliced
  • 1 tbsp Tomato Puree (OR Passata)
  • 0.5 tsp Carraway Seeds
  • 0.5 tsp dried Oregano
  • 0.5 400g tin of chopped Tomatoes
  • 0.5 400g tin of Chickpeas
  • 1 cup roasted Cashews - halved
  • 1 cup Cabbage - shredded (≈ 60g)
  • 200 ml Vegetable Stock
  • 0.125 tsp Cayenne Pepper
  • 0.5 400g tin Young Jackfruit - cut into chunks
  • 0.5 tbsp plain Flour
  • 0.5 tbsp sweet Paprika
  • 0.5 tbsp smoked Paprika
  • 125 g small Mushrooms - sliced
  • 0.33 cup Sour Cream (To serve)
Instructions
  1. Cook the onion and capsicum, in 1 TBS of the oil, in a heavy casserole, over a medium-low heat until very soft – 15 minutes.
  2. Add the garlic, tomato puree, caraway seeds and oregano and cook until the garlic is fragrant – about 2 minutes.
  3. Add the tomatoes, chickpeas, cashews, cabbage, stock and cayenne pepper and bring to a simmer.
  4. Meanwhile, mix the jackfruit, flour and paprika in a bowl and toss to coat.
  5. Heat the remaining oil, to a medium-high heat, in a frying pan, shake the excess flour from the jackfruit and fry, tossing, until browned all over.
  6. Meanwhile, add the remaining flour and paprika mixture to the simmering casserole and stir through.
  7. After the tomato mixture has simmered for 15 minutes, add the mushrooms and simmer for a further 15-20 minutes.
  8. Stir the jackfruit in to warm through.
  9. Serve on shell noodles or boiled new potatoes, topped with the sour cream.