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  • Prep-time: / Ready In:
  • Makes 8 cups
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This vegan version of the classic Louisiana Creole stew features young jackfruit in brine, which you can find in Asian groceries and well-stocked supermarkets. The brine tends to be very high in sodium, so thoroughly rinse and drain the jackfruit before you use it in any recipe. Jackfruit has a chewy, meaty texture and soaks up the luscious flavors of the sauce as it cooks.

Note that this recipe calls for cooked brown rice, so be sure to prep that in advance. You can save a little time by purchasing pre-cooked brown rice: Look for varieties that only have a few ingredients and no added oil. (You’ll sometimes find them in the frozen foods section.)

Jackfruit Vegan Jambalaya in a large pot with a spoon to the side - Hearty vegan fall stew

By Darshana Thacker Wendel,

Ingredients

  • 1 green bell pepper, finely chopped (1 cup)
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 3 small cloves garlic, minced
  • 1 bay leaf
  • 2 cups low-sodium vegetable broth or water, plus more as needed
  • 1 15-oz. can no-salt-added diced tomatoes, undrained
  • 1 15-oz. can unripe jackfruit (in water brine), drained, rinsed, and cut into 1-inch pieces
  • 1 15-oz. can red kidney beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1 tablespoon Creole seasoning
  • 1½ teaspoons fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. In a Dutch oven cook bell pepper, onion, celery, garlic, bay leaf, and ½ cup water over medium 10 minutes or until onion is translucent. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add vegetable broth, tomatoes, jackfruit, beans, rice, and Creole seasoning. Bring to boiling; reduce heat. Simmer, covered, 20 to 30 minutes or until jambalaya thickens, stirring occasionally. Add more broth or water as needed to prevent sticking.
  3. Remove and discard bay leaf. Add lemon juice and season with salt and pepper. Sprinkle with parsley.
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(5 from 14 votes)
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Megan3 weeks ago
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My meat-eating husband likes it! And so do I. Next time I will just leave out the jackfruit lol.

Mary Gathercole1 month ago
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Easy and delicious! A family favorite.

Stephanie4 months ago
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I am a Louisiana girl and I really know jambalaya! Although this is not close to real jambalaya, (even vegan jambalaya), it is absolutely delicious! In trying to get it more authentic ‘jambalaya’ like, I doubled the tomatoes (2 cans chopped fire roasted with chilis), added no extra water or broth (jambalaya is no where near a stew, it’s mostly kind of a drier rice dish), and used double the amount of rice.
Hands down an absolutely delicious dish, just don’t know that I would call it jambalaya.
Thanks for so many good recipes. FOK is my favorite app. I’m actually able to finally be WFPBNO!!!! NOT an easy feat in South Louisiana!

Laurin7 months ago
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Really enjoyable recipe! I doubled the spice and added an additional can of crushed tomato as well. The entire family really enjoyed! This is definitely a repeater 🙂

Nicholas Molsen7 months ago
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The best Jambalaya I’ve ever had! One of my favorite recipes of all time. Reminiscent of a seafood gumbo I used to enjoy from a local restaurant. Highly recommended!

Eszter6 months ago
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Thanks sooo much! I was about to ask for “Creole seasoning” ingredients which is not an every day in Hungary :-))))))) Now nothing saves my friends from this recipe! 🙂

Jillian7 months ago
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I like this Recipe for creole seasoning:
INGREDIENTS
4 teaspoons garlic powder
4 teaspoons onion powder
2 tablespoons sweet paprika powder
1 teaspoon smoked paprika
1 tablespoon dried thyme
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 bay leaf
2 teaspoons cayenne pepper (or less if you don’t want it as hot)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Source: Daringgourmet.com

Wendy7 months ago
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I’m from Australia and ‘Creole’ is not a well known cusine here. Is there a recipe for Creol seasoning?

Karen8 months ago
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Sooo delicious!! One of the best dishes I have made, vegan or no!

Susan Holl10 months ago
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Super easy, fast and tasty. I added seaweed snack crumbled up with the parsley to give a slightly fishy undertone to mimic the non veg jambala.

Amber11 months ago
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I just made this for lunch. It was absolutely delicious! My 12 year old son really enjoyed it as well. We will be making this a regular occurring meal.

Lydia11 months ago
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One of my favorites! Easy and delicious – perfect combo.

Rebecca Wardlow11 months ago
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I love this recipe! It has a slight spiciness to it yet alot of flavor. I also love that it does not take long to make.

ian h.12 months ago
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It doesn’t get much easier than this recipe—yum!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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