Vegan Jackfruit Jambalaya


Main Dish
Vegan Jackfruit Jambalaya

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Tropical jackfruit’s meaty texture and flavors blend effortlessly with veggies and Southern seasoning in this weeknight dish for a crowd.

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Servings and Ingredients

Serves 8
4 c. coarsely chopped fresh jackfruit pods
2 tbsp. Gustare Vita olive oil, divided
⅛ tsp. Hy-Vee salt
1 ½ c. Hy-Vee Short Cuts chopped white onions
1 c. coarsely chopped celery 
1 c. Hy-Vee Short Cuts chopped tricolor bell peppers
1 tbsp. bottled minced garlic
1 (28-oz.) can Hy-Vee crushed tomatoes, undrained
3 tbsp. salt-free Creole seasoning
2 tbsp. chopped fresh oregano
2 (32-oz.) containers unsalted vegetable stock
3 c. Hy-Vee long grain white instant rice
1 (12-oz.) pkg. Hy-Vee frozen cut okra
1 tbsp. Hy-Vee reconstituted 100% lemon juice
1 tsp. hot sauce, plus additional for garnish
Fresh parsley, for garnish

Things To Grab

  • Medium bowl
  • 4- to 6-qt. Dutch oven


  1. Drizzle chopped jackfruit with 1 Tbsp. olive oil in a medium bowl. Sprinkle with salt; toss to coat all sides of jackfruit. Set jackfruit aside.

  2. Heat remaining 1 Tbsp. olive oil in a 4- to 6-qt. Dutch oven on medium-high heat. Add onions, celery and bell peppers; cook for 3 to 4 minutes or until onions are softened. Add garlic; cook for 1 to 2 minutes or until fragrant. Stir in undrained tomatoes, Creole seasoning and oregano. Cook over medium heat for 6 to 8 minutes or until mixture comes to a boil.

  3. Add broth, jackfruit, rice and frozen okra; return to a boil. Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes or until mixture begins to thicken, stirring occasionally.

  4. Stir in lemon juice and 1 tsp. hot sauce. Garnish with additional hot sauce and parsley, if desired. Serve immediately.

Nutrition facts


350 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 430mg
  • Total Carbohydrates: 71g
  • Protein: 8g

Daily Values

Iron 30%
Calcium 10%
Vitamin D 0%
Potassium 20%