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.



Comments (14)
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!
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:
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
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!