Time for a quick lunch: plant-based jackfruit goulash with vegan pasta. This goulash is one of my absolute favourite meals to have for lunch. It’s very easy and quick to make and you can combine it with your favourite pasta, rice or potatoes! Have a lovely weekend.
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Stuffed Butternut Squash
Course: RecipesCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
- Tomato Sauce
1 tetra pack tomatoes sauce with basil
1 pack of dry jackfruit (chopped) or soya mince
salt and chilli – depends on you
1 tsp almond cream
2 tsp vegan pesto
a bit of coconut sugar
- Gnocchi
5 bigger potatoes
gluten-free flour
1 tsp salt
Directions
- cook the whole potatoes with skin
- leave them cool and remove the skin
- mash the potatoes and add the salt
- start adding flour and knead it…continue adding flour till it forms a non-sticky dough
- divide it, rolled it out and cut it into gnocchi form
- cook them in boiled water till they float to the surface on their own- add a bit of oil to a pan, heat it a bit and then add the chopped jackfruit and cook for a few minutes
- then add tomatoes, stir it and add a bit of water if needed
- add almond cream, pesto, salt and a bit of sugar
- leave to simmer on low heat for 10-15 minutes
