• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Daniel's Plate
  • Healthy Summer
  • Recipes
  • About
  • Subscribe
  • Daniel Fast Recipes
menu icon
go to homepage
  • Healthy Summer
  • Recipes
  • About
  • Subscribe
  • Daniel Fast Recipes

subscribe
search icon
Homepage link
  • Healthy Summer
  • Recipes
  • About
  • Subscribe
  • Daniel Fast Recipes

×
Home » Recipe Index » Lunch/Dinner Entree

Ultimate Jackfruit Jambalaya (VEGAN, OIL-FREE)

Modified: May 6, 2025 · Published: May 27, 2021 by Gigi & Sersie · This post may contain affiliate links.

Share it!

Jump to Recipe

This one-pot Jackfruit Jambalaya will feel like you've been transported to NOLA. This dish has an exquisite flavor, is very satisfying, and is easy on the waistline. It's vegan, oil-free, gluten-free, soy-free, and nut-free.

side view of jackfruit jambalaya in a large sauté pan with wooden spoon

This vegan jackfruit jambalaya has 16 key ingredients:

  1. Young (unripe) jackfruit
  2. Yellow onion
  3. Garlic
  4. Celery
  5. Green bell pepper
  6. Diced tomatoes (regular or fire roasted)
  7. Uncooked brown rice
  8. Chickpeas
  9. Bay leaves
  10. Black pepper
  11. Low sodium vegetable broth
  12. Creole seasoning (no added salt)
  13. Apple cider vinegar
  14. Coconut aminos
  15. Louisiana hot sauce (or other hot pepper sauce)
  16. Fresh parsley
top view of key ingredients to make jackfruit jambalaya: bay leaves, garlic, diced tomatoes, parsley, chickpeas, onion, brown rice, young unripe jackfruit, celery, green bell pepper, and seasonings
Key ingredients for Jackfruit Jambalaya. Not pictured: reduced sodium vegetable broth.

For the eight years I lived in Mississippi, I made several trips to New Orleans and other parts of Louisiana for bike races, half marathons, Mardi Gras, Jazz Fest, and other concerts. I've always been a big fan of Cajun and Creole foods, because I love the bold flavors and spices.

Before 2012 (the year I adopted a whole-food, plant-based vegan lifestyle), I'd eat Jambalaya at local restaurants. After that, I stopped eating it. Why? Because there just weren't any restaurants (I could find) that made it plant-based and vegan.

When I came across Jackfruit Jambalaya recipe in Jenne Claiborne's Sweet Potato Soul vegan cookbook, I was excited to try it. You see, Sersie and I have been on this Jackfruit kick for a while. Sersie went live in our Facebook Group. She later whipped up some Sweet and Sassy Jackfruit Salsa.

I went through the recipe in the Sweet Potato Soul cookbook and made some adjustments to make it Daniel Fast compliant. Specifically, I removed the added oil because most of our followers are trying to lose weight. Also, I reduced the sodium and eliminated the added sweeteners.

The day I made this for our cook & chat… girls' night in!—a show Sersie and I host LIVE for our subscribers and Facebook Group—it was gone that day. My husband and mom LOVED it!

How to make this vegan jackfruit jambalaya

The first step in this recipe is to drain and rinse the young (unripe) jackfruit in the brine. The reason for this is it adds a lot of salt to the dish. Too much sodium in the diet isn't good for heart health.

After you drain and rinse the jackfruit, put it into a large mixing bowl. Shred the jackfruit using your hands or a fork by pulling apart the fibers. It should resemble pulled pork or shredded chicken, as shown here:

top view of young green jackfruit in a white mixing bowl that's been shredded with a fork
Shred the jackfruit

Preheat a large sauté pan or pot over medium heat. Add onion and dry sauté for 4 to 5 minutes. Stir in garlic, celery and bell pepper and continue to cook for another 2 to 3 minutes. Add a splash of water if veggies start to stick.

SAVE THIS RECIPE!

We'll email this post to you, so you can come back to it later!

We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙

Stir in shredded jackfruit, tomatoes, rice, and chickpeas. Make sure it’s well incorporated into the veggie mixture.

Add low sodium vegetable broth, bay leaves and black pepper. Cook with lid ajar for 25 minutes or until rice is almost tender.

Add the Creole seasoning, apple cider vinegar, coconut aminos, and hot sauce, and cook until rice is tender, about 10 to 15 minutes longer.

Taste for seasoning. Serve with fresh chopped parsley and more hot sauce, if desired.

Frequently Asked Questions

How long do leftover keep?

Store leftovers in a covered container the refrigerator for up to 4 days.

Can I freeze jambalaya?

Yes, this jambalaya freezes well in a meal prep container for up to 3 months. You can either thaw in the refrigerator first or reheat from frozen in the microwave at reduced power.

What is jambalaya sauce made of?

This nutritious plant-based vegan version of jambalaya is made with diced tomatoes (regular or fire-roasted) and vegetable broth seasoned with Creole spices like paprika, cayenne, onion powder, pepper, thyme, and garlic powder. This flavorful sauce gets infused with rice and jackfruit during cooking.

top view of jackfruit jambalaya in a dark blue bowl with fork on the side

We hope you love this vegan jackfruit jambalaya recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!

side view close up of jackfruit jambalaya in a blue bowl with green bell pepper and onion blurred in the background

Ultimate Jackfruit Jambalaya (VEGAN, OIL-FREE)

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4
Calories: 463kcal
Author: Gigi & Sersie
Print Pin Rate
This one-pot Jackfruit Jambalaya will feel like you've been transported to NOLA. This dish has an exquisite flavor, is very satisfying, and is easy on the waistline. It's vegan, oil-free, gluten-free, soy-free, and nut-free.

Ingredients  

  • 1 14- or 20-oz. can young unripe jackfruit in brine, drained and rinsed, or no sodium young (unripe) jackfruit.
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 3 celery stalks chopped
  • 1 green bell pepper chopped
  • 1 14- oz. can of diced tomatoes regular or fire roasted
  • 1 cup uncooked brown rice
  • 1 15- oz. can chickpeas drained and rinsed
  • 3 cups low sodium vegetable broth
  • 3 bay leaves
  • 1 tsp black pepper
  • 1 Tbsp Creole Seasoning with no added salt see below to make your own*
  • 1 tsp apple cider vinegar
  • 1 tsp coconut aminos
  • 1 tsp Louisiana hot sauce or other hot pepper sauce
  • ¼ cup fresh parsley chopped
Prevent your screen from going dark

Instructions

  • Drain and rinse jackfruit. Shred the jackfruit by placing it into a large wide bowl. Use a fork to pull apart the fibers. The texture should look reminiscent of pulled pork or chicken. Set aside.
  • Preheat a large pot over medium heat. Add onion and dry sauté for 4 to 5 minutes. Add garlic, celery, and bell pepper and continue to cook for another 2 to 3 minutes. Add a splash of water if veggies start to stick.
  • Stir in shredded jackfruit, tomatoes, rice, and chickpeas. Make sure it’s well incorporated into the veggie mixture.
  • Add low sodium vegetable broth, bay leaves, and black pepper. Cook with lid ajar for 25 minutes or until rice is almost tender.
  • Add the Creole seasoning, apple cider vinegar, coconut aminos, and hot sauce, and cook until rice is tender, about 10 to 15 minutes longer.
  • Taste for seasoning. Serve with fresh chopped parsley and more hot sauce, if desired. Enjoy immediately!

Notes

Make-Your-Own Creole Seasoning from Sweet Potato Soul cookbook (makes ½ cup):
1½ Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp black pepper
1 tsp white pepper
½ tsp cayenne pepper
Leftovers/Meal Prep: Leftovers can be stored in a covered container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 463kcal | Carbohydrates: 99g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 570mg | Potassium: 832mg | Fiber: 12g | Sugar: 6g | Vitamin A: 798IU | Vitamin C: 53mg | Calcium: 185mg | Iron: 4mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

FREE #PFYH 4-Day Challenge

A Prayer for Your Health 4-Day Daniel Fast challenge will nudge you in the direction of taking those first steps from the rut of an unhealthy lifestyle to taking control of your health.

Sign Up!

What you’ll get:

  • Access to a private FB community
  • Know-how & info with an instructional guide
  • Inspiration through daily scripture
  • Motivation with journal prompts
  • Actionable steps with sample meal plan & recipes
  • Encouraging daily emails to help strengthen you along the way
  • Success strategy from additional resources and information
Sign Up!

Reset, Reconnect, and Realign

Packed with daily devotionals, nutritional tips, journal prompts, and inspirational quotes, A Prayer for Your Health Journal will help you create a God-centered vision for your health. This journal provides practical tools and spiritual guidance to bring physical, mental, and spiritual health back into your life. It will inspire you to reset your body and energize your walk with God.

A Prayer for Your Health Book cover on the left and young black woman smiling with prayer hands on the right
Buy Today!

As an Amazon Associate, we receive a small commission for qualifying purchases.

Two women standing in the kitchen smiling.
Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

More Lunch/Dinner Entree

  • A mango coleslaw salad in a bowl with a variety of vegetables and creamy cashew sauce.
    Mango Coleslaw
  • Peanut sauce being drizzled over the high protein chickpea tempeh bowl.
    High Protein Chickpea Tempeh Bowl
  • Mediterranean quinoa salad in bowl with fork on the side.
    Mediterranean Quinoa Salad
  • Two arugula quinoa salads in a bowl with tongs and lemon dressing on the side.
    Arugula Quinoa Salad

Reader Interactions

Comments

  1. Gigi

    May 12, 2025 at 11:51 am

    5 stars
    Great flavor and easy to make. I love that this is oil free.

    Reply
  2. Lee

    August 01, 2023 at 2:22 am

    Oh yes, forgot to add, we are also substituting the Jack fruit with Vegan sausage, again, for no particular reason other than to use what we have already. It was great with the Jack fruit too. We just don't want the sausage to go bad, hehehe.

    Reply
  3. Lee

    July 29, 2023 at 12:53 pm

    My girlfriend and I made this a couple weeks ago as of 7-29-23 and we liked it, me more than her. We're just going to add a small can of tomato sauce (or 2) and substitute the chickpeas for black or kidney beans, for NO particular reason other than because we have so many beans to get rid of (I buy bulk) and it will be good to get good use out of them. The sauce is to make it a bit more ... red? I guess? We decided to make the "homemade" edition of the seasoning. Good stuffs. 🙂

    Overall it was great though. Thank you for the recipe

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Two women standing in the kitchen smiling.

Hi, we're Sersie and Gigi!

Every decision we make about the delicious recipes here on Daniel's Plate is based on health first. We focus on whole plant foods that help restore health and prevent chronic illnesses so you can live out your purpose with excellence.

More about us

Healthy Summer Recipes

  • Italian gazpacho in a bowl topped with fresh basil and a spoon on the side.
    Italian Gazpacho
  • Mediterranean quinoa salad in bowl with fork on the side.
    Mediterranean Quinoa Salad
  • Black eyed peas corn salad in a large bowl with a wooden serving spoon.
    Black Eyed Peas Corn Salad
  • Cucumber Gazpacho
  • Avocado and tomato salad in a bowl with sliced red onion and lemon vinaigrette.
    Avocado & Tomato Salad
  • top view close up of vegan pesto pasta salad with tomatoes, red bell pepper, onion, fresh chopped parsley in white bowl
    Vegan Pesto Pasta Salad

Favorite Iced Drinks

  • Banana milk matcha latte in a tall glass with ice and a metal straw.
    Banana Milk Matcha Latte
  • Spicy margarita mocktail with sliced jalapeno floating on top.
    Spicy Margarita Mocktail
  • Iced Strawberry Matcha Latte in a tall glass with metal straw.
    Strawberry Matcha Latte
  • Frosty mojito mocktail with fresh mint leaves and sliced lime.
    Healthy Mojito Mocktail

As an Amazon Associate, I earn from qualifying purchases.

© 2025 Daniel's Plate. All rights reserved.  |  Learn more about The Daniel Fast   |   Privacy Policy  |   Accessibility

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.