Description
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. #jackfruitrecipes #veganjambalaya #oilfree #glutenfree #healthyveganrecipes #danielfastrecipes #onepotmeals
Ingredients
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- 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)
- 1/4 cup fresh parsley, chopped
*Make-Your-Own Creole Seasoning from Sweet Potato Soul cookbook (makes 1/2 cup):
- 1 1/2 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
- 1/2 tsp cayenne pepper
Combine all spices in a small ball and transfer to an airtight container for storage.
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! Store leftovers in a covered container in the refrigerator for up to 4 days. You can also freeze for up to 3 months.
Notes
EQUIPMENT / SUPPLIES
- Can opener
- Mixing bowl
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Stovetop
- Large sauté pan or pot with lid
- Cooking spoon
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Cajun