Vegetarian goulash from the kamado

400 g jackfruit

1 kg onions

1 kg red bell bell pepper

500 ml vegetable stock

1 tbsp tomato puree

1 tsp salt

1/2 tsp pepper

2 tsp goulash seasoning

1 tbsp sugar

1 tbsp sunflower oil

To start, heat the Monolith to approx. 200°C direct heat. Take a frying pan or a Dutch oven. Pour the oil into the pan and sear the jackfruit.

As soon as the jackfruit has taken on roasted aromas, add the chopped onions and fry them too. Add the quartered peppers and tomato purée and sauté briefly.

Season with salt, pepper and goulash seasoning and pour in approx. 1/2 liter of vegetable stock. Bring to the boil and simmer for approx. 1 1/2 hours.

Boiled pasta or potatoes go perfectly with this goulash!