Spicy Vegan Gulasch with Jackfruit

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Growing up, my idea of gulasch was always the traditional beef stew my neighbor would make. Rich, hearty, and definitely meat-heavy. It wasn’t until I went plant-based that I discovered jackfruit could make a pretty good stand-in for the real thing.

Here’s the funny part – I actually like this version better than the original. The jackfruit soaks up all those familiar spices just like meat would, but it’s lighter and easier on the stomach. Plus, it takes way less time to cook than traditional gulasch, which is always a win in my book.

What Kind of Jackfruit Should I Use?

For this gulasch recipe, you’ll want to use young green jackfruit that comes canned in water or brine, not the sweet ripe jackfruit you might find in the fresh produce section or in syrup. Young jackfruit has a neutral flavor and a stringy, meat-like texture that makes it perfect for savory dishes. When shopping, look for cans labeled “young,” “green,” or “unripe” jackfruit, and make sure to drain and rinse it well before using to remove any briny taste. If you find pieces with tough cores or seed pods, you can trim these away, though they’re perfectly edible – just focus on using the stringy parts that pull apart easily.

Options for Substitutions

This plant-based gulasch is pretty adaptable! Here are some handy swaps you can try:

• Jackfruit: Can’t find jackfruit? Try using seitan, mushrooms (like king oyster or portobello), or even chunky pieces of tempeh. If using mushrooms, add them later in the cooking process so they don’t get too soft.
• Tamari: Regular soy sauce works fine here, just use a bit less as it’s usually saltier. For a soy-free version, try coconut aminos, though you might need to add a bit more salt.
• Marjoram: If you can’t find marjoram, oregano makes a good substitute – use the same amount. The flavor will be slightly different but still tasty!
• Apple cider vinegar: White wine vinegar or plain white vinegar work well too. Just start with a bit less and adjust to taste.
• Bird’s eye chili: Any fresh chili will do, or use ½ teaspoon of chili flakes or powder. You can always add more if you want extra heat.
• Paprika: The combination of sweet and smoked paprika is pretty important for the authentic gulasch flavor, but in a pinch, you could use all sweet paprika and add a few drops of liquid smoke.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking jackfruit gulasch is not preparing the jackfruit correctly – make sure to drain, rinse, and thoroughly shred the jackfruit pieces, removing any tough core portions that could affect the texture of your dish. Another common mistake is rushing the cooking process – this dish needs time to develop its rich flavors, so let it simmer for at least 45-60 minutes to allow the potatoes to become tender and the jackfruit to absorb all the wonderful spices. The paprika can easily burn and turn bitter if added too early, so add it after cooking your onions and garlic, and immediately stir in the liquid ingredients to prevent scorching. For the best meaty texture, try pulling apart the jackfruit strands halfway through cooking, and remember to taste and adjust the seasoning near the end – the tamari and vinegar balance is crucial for achieving that traditional gulasch depth.

What to Serve With Vegan Gulasch?

This hearty vegan gulasch is perfect for serving with traditional Central European sides that’ll help soak up all that flavorful sauce. A warm, crusty bread like rye or sourdough is perfect for mopping up every last bit, while German-style spätzle or egg-free noodles make excellent base options. For a complete meal, try adding a simple side of braised red cabbage or a crisp cucumber salad dressed with just vinegar and dill. If you’re keeping things traditional, you might want to include some pickled vegetables on the side – they add a nice tangy contrast to the rich gulasch.

Storage Instructions

Keep: This jackfruit gulasch tastes even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The potatoes might absorb more of the sauce over time, so you might want to add a splash of vegetable stock when reheating.

Freeze: Good news – this gulasch freezes really well! Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep nicely for up to 3 months. Just remember to label it with the date so you know when you made it.

Warm Up: To enjoy your leftover gulasch, simply warm it up in a pot over medium-low heat, stirring occasionally. Add a bit of vegetable stock if it seems too thick. If you’re using frozen gulasch, thaw it overnight in the fridge before reheating. The jackfruit might break apart a bit more after freezing, but it’ll still taste great!

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 30-40 g
• Carbohydrates: 120-130 g

Ingredients

• 30 ml high-heat cooking oil
• 2 cloves of garlic, finely chopped
• 1 white onion or 2 shallots, finely chopped
• 30 g tomato puree
• 600 g firm potatoes, peeled and diced
• 400 g can of young jackfruit
• 1 liter vegetable stock
• 30 ml apple cider vinegar
• 2 tablespoons marjoram (use either fresh or dried)
• 1 ½ tablespoons sweet paprika
• 1 ½ tablespoons smoked paprika
• 1 tablespoon caraway seeds
• 2 tablespoons tamari (adjust more if needed)
• Salt and ground black pepper to taste
• 1 bird’s eye chili (optional, or chili powder for those who like it spicy)
• Fresh parsley for garnish
• Optional: fresh baguette
• Optional: soy cream

Step 1: Prepare the Jackfruit

Drain the canned jackfruit and rinse it thoroughly with clean water to remove any brine flavor.

Briefly dry the jackfruit, then use your hands to tear it into smaller pieces.

Set the prepared jackfruit aside for later use.

Step 2: Sauté the Aromatics

In a large pan, heat some frying oil on the stove.

Once hot, add minced garlic and chopped onion to the pan.

Sauté until the onions become translucent and fragrant.

Then, add tomato paste and stir briefly to combine.

Step 3: Introduce the Main Ingredients

Add the prepared jackfruit pieces and diced potatoes to the pan.

Sauté the mixture for another 3-5 minutes, allowing the ingredients to begin cooking and melding together.

Step 4: Season and Simmer

Deglaze the pan by adding vegetable broth.

To the mix, also add a bit more tomato paste, along with marjoram, sweet paprika, smoked paprika, and cumin seeds.

Further season with tamari, salt, and pepper to your taste.

Allow the mixture to simmer over medium heat for about 30 minutes, until the potatoes are tender.

Make sure to stir occasionally to prevent sticking and to allow flavors to blend.

Step 5: Final Seasoning and Serving

Once the potatoes are soft, taste and adjust any seasonings as needed.

Serve the dish hot and garnish with a dollop of soy cream and a sprinkle of fresh parsley for an added touch of flavor.

This dish is perfect when enjoyed immediately or when reheated, as the flavors tend to deepen.

Storage Tips

The dish can be stored covered in the refrigerator for up to 3 days and often tastes even better when reheated.

For longer storage, you can freeze the dish for up to 4 weeks.