Vegan Goulash - Rich and Hearty Hungarian Stew !

Описание: Goulash is a dish that is usually made with beef, but don't you worry! I've got you covered! This vegan goulash is using jackfruit to replace the beef and it works perfectly! I only discovered jackfruit a few years ago, and am so glad I did, because it is such a good substitute for shredded meat. Also, it absorbs all flavours nicely when you cook it in a sauce. The texture of the goulash is on point and the flavour is smokey, just how a goulash should be!
This recipe is fully vegan, with dairy free yoghurt that brings a bit of freshness to this flavourful and fiery dish.
This plant-based goulash is packed with colourful veggies and is super healthy. It is also super easy to make, and you only need a skillet! No faff. Just chop your veggies, then add them following the recipe!
I really hope you give this recipe a try and that you like it! Balkan dishes, just like this goulash, always make me think of home. Recreating this goulash as a vegetarian dish really made my Balkan heart happy!

For 3 portions you will need the following:

Ingredients:

4 small onions
3 small peppers
3 medium carrots
1 can of tinned jackfruit in brine
5-6 cloves of garlic
2 red chillies (mild)
70 ml red wine
80g tomato puree
a few spoons of vegan plain yoghurt for serving
chopped parsley to garnish

Spices:
1 big bay leaf
1 tbsp mixed herbs
1 and 1/2 tsp smoked paprika
1 tsp sea salt
3/4 tsp black pepper
1/2 vegetable stock cube

Instructions:
1. Slice the onions and the peppers thinly. Then slice the carrots in thicker chunks. Chop the chillies and mince the garlic cloves.
2. Rinse the jackfruit and drain it well. Then set it aside to use later.
3. Heat up a skillet (or frying pan if you don't have a skillet). Add about 2-3 tbsp of olive oil, then throw in the onions, peppers, garlic and chillies. Stir well, and let the veggies fry on medium heat until they start caramelizing, for about 5-7 minutes.
4. Next, add the red wine and let it cook down. It should take about 3-4 minutes.
5. Once the wine has cooked down, add the tomato puree, the spices and 350 ml water. Stir well, then bring it all to a boil.
6. Add the carrots and cover the pan with a lid. Let it cook on low to medium heat for 25 minutes.
7. Next, add the jackfruit and stir. Cover again and let the goulash cook for another 10 minutes.
8. Once everything is cooked, set the skillet aside to cool down for a few minutes. Serve up with a dolop of vegan yoghurt and garnish it with chopped parsley.

I had the vegan goulash with mash potatoes, but it also works perfectly with polenta!

If you give this recipe a try and you like it, please press the 'Like' and 'Subscribe' botton and let me know what you thought in the comments below!