Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.
Jackfruit is becoming increasingly popular for vegans and vegetarians because it’s fibrous texture apes that of slow-cooked meat. Dusting it in seasoned flour and frying it deepens its flavour.
1 onion, sliced
2 red peppers, deseeded and sliced
4 tblsp sunflower or vegetable oil
2 garlic cloves, finely chopped
2 tblsp tomato puree
1 tsp caraway seeds
1 tsp dried oregano
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
400ml vegetable stock
Small pinch of cayenne pepper, plus extra to taste
400g can young jackfruit, cut into chunks
1 tblsp plain flour
2 tblsp sweet paprika (don’t use smoked – it will dominate the flavour of the dish)
Lemon juice, to taste
Small bunch of dill, chopped, to garnish
The carb of your choice: mash, pasta, noodles or dumplings
Step One : Gently cook the onion and peppers in half the oil, over medium-low heat, for 15 minutes, until softened. Add the garlic, tomato puree, caraway and oregano to the pan and cook for 2 minutes, then tip in the tomatoes, chickpeas and stock. Season with salt and pepper and a small pinch of cayenne for warmth. Bring to a simmer and cook for 30 minutes. Add a dash more water if the mixture looks as though it is drying out or thickening too much.
Step Two : Meanwhile, season the jackfruit chunks with salt and pepper. Mix the flour and paprika in a shallow bowl, coat the jackfruit chunks and shake away any excess flour. Heat the remaining oil in a frying pan. Add the coated jackfruit and fry over medium-high heat until nicely browned on all sides. Add to the goulash with any of the remaining flour and paprika mix. The goulash should still have 15-20 minutes left to cook, so let it simmer away while you relax for a while.
Step Three : When the goulash is done, taste and add salt, pepper or cayenne, and a squeeze or two of lemon to suit your taste. Garnish with dill and serve with your carbohydrate of choice.