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pasta and goulash serving
Mirjana

Plant-Based Hungarian Paprikash Delight with Mushrooms and Jackfruit

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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Hungarian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!