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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)

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  • Author: Gigi & Sersie
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Diet: Vegan


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


Units Scale
  • 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.


  1. 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.
  2. 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.
  3. Stir in shredded jackfruit, tomatoes, rice, and chickpeas. Make sure it’s well incorporated into the veggie mixture.
  4. Add low sodium vegetable broth, bay leaves, and black pepper. Cook with lid ajar for 25 minutes or until rice is almost tender.
  5. Add the Creole seasoning, apple cider vinegar, coconut aminos, and hot sauce, and cook until rice is tender, about 10 to 15 minutes longer.
  6. Taste for seasoning. Serve with fresh chopped parsley and more hot sauce, if desired.
  7. 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.



  1. Can opener
  2. Mixing bowl
  3. Knife
  4. Cutting board
  5. Measuring cup
  6. Measuring spoons
  7. Stovetop
  8. Large sauté pan or pot with lid
  9. Cooking spoon
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Cajun