Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
This was absolutely delicious!!!
I made this recipe for dinner tonight and it is fantastic! It is the best way to use canned jackfruit. We will definitely be adding this recipe to our regular favorites!
Delicious!! I changed nothing in the recipe!
What can I use instead of jack-fruit in this recipe?
This is an amazing recipe! I had my doubts at first since the only seasoning in it was 1 TBSP of creole seasoning for the whole batch, but it needed nothing else. Packed with flavor, and very authentic tasting. I added some Daring Cajun “chicken” to it and served it over additional brown rice (there is one cup of cooked brown rice in the recipe itself which helps thicken it) Best of all, NO OIL. For those of us on a low fat diet, this is a definite plus, and it didn’t need it at all.
My meat-eating husband likes it! And so do I. Next time I will just leave out the jackfruit lol.
Easy and delicious! A family favorite.
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!
I’m from Texas, but I agree with you! It was delicious and I made similar changes as well to get it closer to the seasoning! I also added a dash of black garlic umami! Delicious!
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 🙂
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!
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! 🙂
I like this Recipe for creole seasoning:
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
I’m from Australia and ‘Creole’ is not a well known cusine here. Is there a recipe for Creol seasoning?
Sooo delicious!! One of the best dishes I have made, vegan or no!
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.
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.
One of my favorites! Easy and delicious – perfect combo.
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.
It doesn’t get much easier than this recipe—yum!