January Recipes

Vegan Jackfruit Jambalaya

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Dutch oven filled with Vegan Jackfruit Jambalaya
Hands On:
20 minutes
Total Time:
50 minutes


  • 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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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
% 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%

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