Vegan Slow Cooker Pulled Jackfruit Jambalaya

Vegan Slow Cooker Pulled Jackfruit Jambalaya

A vegetarian/vegan version of a "pulled meat" dish with jack fruit. A bowl full of warming nutritious goodness.

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Recipe

To Serve

  • Brown basmati rice
    200 grams
  • Vegetable Stock
    1 litres
  • Tinned jackfruit, drained
    280 grams
  • Cauliflower florets
    1/2
  • Celery sticks, chopped
    3
  • Tomato puree
    2 tbsp
  • Garlic cloves
    4
  • Parsley or green coriander, chopped
    2 tsp
  • Basil
    2 tsp
  • Oregano
    2 tsp
  • Cayenne pepper
    2 tsp
  • Chilli flakes
    1 tsp
  • Pan
  • Slow cooker

Method

1

Bring a large pan of water to the boil. Add the rice and simmer for 20 minutes.

2

Drain the rice and transfer to the slow cooker. Add all of the other ingredients and stir a couple of times.

3

Cook in the slow cooker on low for eight hours or high for four hours.

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