Drain the jackfruit, rinse thoroughly and remove the hard core ends. Pull the pieces apart slightly with your hands or two forks.
Finely dice the onions and garlic and cut the peppers into rough pieces. Heat the olive oil in a casserole and sweat the onions until translucent, then briefly fry the garlic and tomato purée with them.
Add the jackfruit and peppers to the pan. Season with the paprika, caraway, marjoram, salt and pepper and mix everything well.
Pour in the vegetable stock, put the lid on and braise the goulash gently over a low to medium heat until the jackfruit is soft and the flavours have come together.
Remove the lid and reduce the sauce a little more if needed. Season to taste and adjust the consistency as you like.
Sprinkle with parsley and serve hot, for example with potatoes or polenta.
Good to know
When it's getting cooler outside, a goulash like this is just right. It's full of flavour, braised until tender and has that honest, down-to-earth character that simply feels right.
Swaps
Jackfruit → king oyster mushrooms (also provide some protein, stronger flavour) | Peppers → carrots (milder, provide beta-carotene) | Polenta as a side → potatoes (provide potassium)
Allergens
The recipe is naturally vegan and free from the most common allergens such as milk or egg. If you have a sensitive stomach, onions and garlic can cause wind; in pregnancy, it's fine prepared with good kitchen hygiene.
