Slow-Braised Jackfruit Paprikash
Paprikash is one of Hungary’s most iconic dishes. Traditionally, it is made with chicken thighs but this plant-based version uses jackfruit instead, which shreds into soft, tender bites as it swims in the sweet and smoky tomato sauce. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 1 hour |
Ingredients
2 tablespoons canola oil
1 20-ounce can jackfruit pieces in brine, drained and rinsed
2 white onions, thinly sliced
4 cloves garlic, thinly sliced
2 Roma tomatoes, diced large
2 tablespoons red wine or apple cider vinegar
1 tablespoon flour
2 tablespoons Hungarian smoked paprika (the fresher the better so you may want to buy a new jar. A quality Spanish smoked paprika will also work.)
1 teaspoon cayenne pepper
6 sprigs thyme, tied into a bundle with a bit of twine
1 bay leaf
4 cups vegetable stock
8 ounces dried egg-free noodles (you can easily find vegan noodles in most grocery stores or online.)
¼ cup coconut milk, room temperature
juice of 1 lemon
salt and pepper to taste
1 bunch parsley, finely chopped
Preparation
Heat the oil in a large pot over medium-high heat. Add the jackfruit pieces, onions, and garlic, cook for 8-10 minutes, stirring occasionally, or until the onions turn a light brown color.
Add the tomatoes, vinegar, flour, paprika, cayenne pepper, thyme, and bay leaf to the pot. Cook for 3-4 more minutes, stirring occasionally, to allow the flour to cook through and the tomatoes to break down. Season with a pinch of salt and pepper.
Add the vegetable stock to the pan and bring it to a boil. Reduce the heat to a simmer, cook for 40-45 minutes or until the sauce is thick enough to coat the back of a spoon and the jackfruit is soft.
As the jackfruit is cooking, bring a pot of salted water to a boil. Cook the noodles to al dente according to the package directions. Drain the noodles, toss them with a little oil so they don’t stick, and set aside covered, to keep them warm until you are ready to serve.
Once the paprikash has thickened, remove the thyme and the bay leaf from the pot. Take a pair of tongs and lightly break up and shred the jackfruit. Add the coconut milk and lemon juice to the pot and stir, season to taste with salt and pepper.
Serve the jackfruit over the noodles in bowls and sprinkle a little parsley on top.
A note on jackfruit: Jackfruit is a versatile fruit in the fig family native to Southeast Asia. It has a soft texture and can be shredded just like pulled pork or chicken. You can find cans of it on online or in your local Asian grocery store.
Zero-waste tips
• Save the peels from the garlic and onions to make vegetable stock.
• Sub in any other pasta you may have on hand for the noodles.