Vegan jackfruit goulash


  • 300g Onions Red
  • 450g Capsicum Traffic Light Peppers
  • 2g Garlic Bulb
  • 2g Stock Powder Light Vegetable
  • 750ml Water
  • 4g CRG Paprika Ground
  • 400g Butternut Squash
  • 150g Jackfruit in Brine
  • 500g CRG Tomatoes Chopped
  • 1g CRG Thyme Dried
  • 200g CRG Whole Grain Brown Rice
  • 2g CRG Mixed Herbs Dried
  • 30g CRG Tomato Puree 28/30%
  • 20ml CRG Extra Virgin Olive Oil


  1. In a large heavy base pan heat up the Rapeseed oil.
  2. Sweat down the onions, garlic, peppers and paprika and mixed herbs until the vegetables have softened and the mix is aromatic.
  3. Add the sprig of thyme, the tomato puree, butternut squash and jackfruit so that they are coated with the paprika and vegetable mix.
  4. Then add the vegetable stock and tomatoes. Cook the mixture out on a low heat, stirring regularly for 1 hour or until the mixture resembles a sticky stew. If the goulash is too thick simply add a little water. Set to one side ready to serve.
  5. In the meantime cook your wholemeal rice and serve

90g beige spoodle of Goulash 90g wholemeal rice natural yoghurt teaspoon

Posted in: Recipes & Nursery menus, Tops Cooking School