Hearty Vegan Jackfruit Goulash
Ingredients
- 3 cans jackfruit in brine
- 2 onions, diced
- 3 cloves of garlic, finely diced
- 2 red peppers, diced
- 1 green pepper, diced
- 1 cup red wine
- 4 cups vegetable broth
- 3 tbsp soy sauce or coconut aminos
Spices
- 2 tbsp tomato paste
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 3/4 tsp cumin seeds
- 1/2 tsp lemon zest
- 1-2 tsp sweet paprika powder
- 1/4 tsp chipotle pepper
- 3 tbsp Nutritional Yeast
- 1 tsp thyme
- 1 tsp marjoram
- 1 tsp rosemary
- 1/2 tbsp lemon juice
- 1/2 -1 tsp smoked paprika
- 1 tsp salt
- 1 tbsp potato starch
- 1/4 cup water
Preparation
Sauté diced onions, garlic, and peppers in a large pot until softened and fragrant.
Add jackfruit and all spices, stirring well to coat and cook for a few minutes.
Pour in red wine, vegetable broth, soy sauce or coconut aminos, and bring to a simmer.
Cover and cook on low heat for 30-45 minutes until the jackfruit is tender and flavors meld.
Mix potato starch with water to make a slurry, then stir it in to thicken the sauce if needed.
Season with additional salt if desired and serve hot.
