Dutch oven filled with Vegan Jackfruit Jambalaya

Hands On:

20 minutes

Total Time:

50 minutes

Serves:

Ingredients

4 cups coarsely chopped fresh jackfruit pods
2 tbsp Gustare Vita olive oil, divided
⅛ tsp Hy-Vee salt
1 ½ cups Hy-Vee Short Cuts chopped white onions
1 cup coarsely chopped celery
1 cup 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 cups 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

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Preparation

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.

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.

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.

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

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		350
% Daily Value*
Total Fat: 5g		6%
	Saturated Fat: .5g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 430mg		19%
Total Carbohydrate: 71g		26%
	Dietary Fiber: 6g	21%
	Sugars: 25g	50%
Protein: 8g		16%