Jackfruit goulash

30 minutes
2-3 person
little spicy
Jackfruit goulash


  • 1 can Jacky F. Organic Jackfruit
  • 2 onions
  • 1 small can tomato sauce
  • 5g sweet pepper powder
  • 100ml vegetable stock
  • 1 spoon soy sauce
  • 1 teaspoon oil
  • 1 chilli pepper
  • ½ teaspoon goulash spices
  • Basil leaves (as a garnish)
  • Oil, salt, black pepper, pepper powder
  • Flour (to thicken)
  • Potatoes or noodles as a side dish (optional).


  • 1

    Drain the jackfruit, squeeze it as much as you can, rinse with water and cut into pieces. Fry swiftly in hot oil. Add the onions and fry until they turn golden brown. The jackfruit is ready once the water has evaporated and the colour has changed. Add the red pepper powder and fry for a moment.

  • 2

    Mix the tomatoes with the stock, pepper and the chilli pepper and heat up the sauce. Then add the goulash spices and the soy sauce, stir and cover with a lid. Boil for 10 minutes.

  • 3

    In the meantime, boil potatoes or pasta in salted water. Add the prepared jackfruit in the tomato sauce. Stir, season and thicken with flour as desired.

    Tip: Do not boil the jackfruit in the sauce for too long; you want it to stay nice and firm.