Plant-Based Hungarian Paprikash with Mushrooms and Jackfruit

I’m thrilled to share a delightful twist on a classic Hungarian dish that’s both hearty and completely plant-based.
This recipe is a celebration of flavors and textures, where tender jackfruit and earthy mushrooms come together in a rich, paprika-infused sauce that’s guaranteed to warm your soul. Whether you’re a committed vegan, a curious flexitarian, or someone looking to add more plant-based goodness to your diet, this dish promises to satisfy your taste buds and nourish you.
One of the things I love most about this recipe is its versatility. You can enjoy it spooned over your favorite pasta, a bed of fluffy rice, paired with your favorite crusty bread for dipping, or even served alongside creamy mashed potatoes for the ultimate comfort food experience. The options are as endless as they are delicious!

Plant-Based Hungarian Paprikash Delight with Mushrooms and Jackfruit

Mirjana

This easy recipe requires just one pot but does not sacrifice flavor. Savory, smoky, and rich, it's great for a weeknight meal. After some experimentation, I created a wholesome vegan version of the traditional Hungarian dish.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine Hungarian

Servings 4 people

Ingredients

2 tbsp olive oil extra virgin
2 tbsp raw cane sugar for soaking jackfruit
1 can organic young jackfruit Native Forest brand
1 large onion chopped
3 cloves garlic chopped
1 medium red bell pepper chopped
6 oz portobello mushrooms 8 slices
2 slices plant based smoked Gauda -style vegan cheese
2 tbsp tomato paste
4 tbsp sweet paprika I use Pride of Szeged Hungarian Style
1 cup water or vegetable broth
1/2 tsp Serrano pepper thinly sliced Serrano pepper or a dash of cayenne to taste (optional)
1 tsp cornstarch or flour optional
1/4 tsp caraway seeds
1/2 cup chopped fresh parsley plus 2 sprigs for garnish
2-3 chopped green onions for garnish
2-3 sprigs fresh parsley for garnish
salt and ground pepper to taste
green onions and cherry tomatoes for serving
6-8 dry cups of textured egg-free pasta of your choice

Instructions

Remove jackfruit from the can, drain, and rinse well. Soak the pieces in a bowl with 2 cups of cold water sweetened with sugar. Leave overnight or for 2-3 hours. Rinse well again and dry with paper towels. This process will neutralize the briny taste of jackfruit. Remove any seeds, and cut the slices into 3/4 inch pieces. Set aside while you are preparing the rest of the ingredients.
Chop the vegetables, cut mushrooms into 1-inch pieces, and cut vegan cheese slices into small squares for faster melting.
In a large pan, sauté onion, garlic, bell pepper, and jack fruit for 15 minutes, stirring occasionally. Once the vegetables turn soft and transparent, add 1/2 cup water and cook on low fire uncovered for another 15 minutes.
Add mushrooms, tomato paste, vegan cheese, and spices and simmer covered for 25 minutes, stirring occasionally. If the consistency is not thick enough for your taste, mix cornstarch or flour in 3 tablespoons of water and mix until smooth. Pour into the goulash, add chopped parsley, and cook for an additional 5 minutes. Serve over your favorite pasta. I prefer spirals, as their texture absorbs the delicious goulash sauce.
Serve warm over textured egg-free noodles of your choice. (I prefer Organic Fusilli Pasta 365 from Whole Foods.) Chopped fresh parsley and green onions will complete each serving. Enjoy!