Summary

Ingredients

• 400 g jackfruit from the can, natural, diced, dabbed off
• 250 g onion (s), cut into half rins
• 2 tablespoon rapeseed oil
• salt and pepper
• 1 tablespoon paprika powder
• 3 tablespoon tomato paste
• 1 tablespoon agave syrup
• 100 ml grape juice, naturally cloudy
• 600 ml vegetable stock

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Instructions

1. Fry the jackfruit cubes vigorously in a roasting pan in hot oil. Salt and pepper. Add the onions and fry them briefly. Cook everything for 5 minutes.
2. Dust with paprika powder. Add the tomato paste and roast for about 5 minutes. Stir in the agave syrup. Deglaze with grape juice and stock.
3. Cover and simmer for approx. 90 minutes. Season again to taste and possibly thicken a little. Serve with parsley potatoes.