Easy Vegan Goulash with Jackfruit

Total Time: 50 Minutes | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 3

Ingredients
Vegan "Beef":
15oz of canned jackfruit
1 tbsp of reduced sodium soy sauce
1/2 tsp of liquid smoke
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
Goulash:
1 yellow onion
2 bell peppers
3 small yellow potatoes
2 celery stalks
2 carrots
4 cups of vegetable broth
1 cup of tomato sauce
1 tsp of vegan worcestershire sauce 
2 bay leaves
1 tsp of thyme
1 tsp of paprika

Directions:
1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. To make vegan beef, add jackfruit to a bowl and press with fingers to create a shredded texture.  Add in soy sauce, liquid smoke, onion powder, garlic powder, and 1 tsp of paprika.  Mix well.

3. Add jackfruit to baking sheet and bake for 30 minutes, tossing halfway through.  Remove from oven and let cool.

4. Dice onion and bell peppers.  Slice carrots, celery and potatoes.  

5. Heat a large pot to medium high heat and add in a small amount of oil.  Add in onion and bell peppers and saute for 5 minutes.  Add in carrots and celery and saute for an additional 5 minutes.  

6. Add potatoes, vegetable broth, tomato paste, bay leaves, thyme and 1 tsp of paprika to pot.  Mix well and bring to a simmer.  Cover and cook for 20 minutes, or until potatoes and carrots have fully softened.  Once done, uncover and remove from heat to let cool.  Carefully remove bay leaves.

7. When ready to serve, portion soup into bowls and top with jackfruit.  Serve and enjoy!