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wholesome jackfruit goulash


This wholesome jackfruit goulash is one of my favourite vegan recipes. It is similar to the traditional Hungarian Goulash. The long cooking time and the seasoning makes the jackfruit goulash tender and flavourful.

Not only a perfect dish if you want to impress your guests for dinner but also famous for a cozy weekend dinner with family and friends. I recommend serving the goulash with stuffed homemade potato dumplings and red cabbage.



  • 2 cans jackfruit in brine, drained & rinsed
  • 3 cups onions, finely chopped
  • 4 cups of water
  • 2½ cups dry red wine
  • 1½ tbsp tomato paste
  • 3 tbsp olive oil
  • 2 tsp sea salt (or according to taste)
  • 2 tsp onion powder
  • 1 tbsp paprika powder
  • 1 tsp garlic powder
  • 1 tsp maple syrup
  • 1/2 tsp caraway seeds, ground
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp potato starch
  • 3 tbsp water

Potato dumpling filling

  • 4 slices white bread
  • 2 tbsp butter

Potato dumplings

  • 2 pounds potatoes, peeled & cut
  • 2 tsp sea salt for cooking water
  • 1 tbsp butter
  • 1½ tsp sea salt for the dough
  • 1½ tbsp potato starch
  • 1 cup flour

Red cabbage

  • 1 jar (16oz) organic red cabbage
  • 1 apple, peeled and sliced
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup of water
  • 1 pinch cinnamon



  1. Drain and rinse the jackfruit
  2. Use a paper towel to dry the jackfruit pieces
  3. Cut the pieces into bite-size chunks
  4. Transfer olive oil and jackfruit to a pot and brown on medium heat for 5-8 minutes until the pieces get a light crust
  5. Add onions and sautée until translucent
  6. Add the seasoning, tomato paste and maple syrup
  7. Deglaze with red wine and add water
  8. Cook on low medium heat for at least 1½ hours and allow the flavours to develop
  9. In a small container mix cold water and potato starch until completely resolved
  10. Stir the starch water mixture into the goulash to thicken the sauce

Potato dumpling filling

  1. Cut the bread into small cubes
  2. Add butter to a pan and melt on medium heat
  3. Add the bread cubes and toast until golden brown
  4. Set aside

Potato dumplings

  1. Peel potatoes, wash and cut into large chunks
  2. Cook the potato chunks for 15 minutes in saltwater until soft but not too mushy
  3. Drain the potatoes and let cool so that you are able to touch them without burning yourself
  4. With the help of a potato ricer press the potatoes into a bowl
  5. Add salt, butter, potato starch and flour
  6. Knead until everything is incorporated and the dough sticks together
  7. Take a piece of the dough and form a ball by rolling it between your palms
  8. With your thumb make a hole into the ball center
  9. Make the hole big enough to fit in 3-5 toasted bread cubes
  10. Seal the dumpling properly. This is an important step which prevents the dumplings from falling apart while simmering
  11. In a large pot bring saltwater to a boil
  12. Reduce to low heat
  13. With help of a skimmer carefully add the potato dumplings
  14. Make sure to just simmer the dumplings, otherwise, they will fall apart
  15. The potato dumplings are ready if they float back to the surface. This process should not take longer than 3-5 minutes
  16. Immediately remove the dumplings using the skimmer and make sure to get rid of all liquid
  17. Transfer dumplings to a serving plate and keep warm in the oven at lowest temperature

Red cabbage

  1. Add the red cabbage including the liquid into a pot
  2. Season with bay leaf, salt, pepper and cinnamon
  3. Add the apple slices and simmer on low heat for 10 minutes


I recommend preparing the goulash one day in advance so it has time to soak up the seasonings and develop more flavours.

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