jackfruit jambalaya

3 tablespoons grapeseed oil

1 medium yellow onion, diced

2 garlic cloves, minced

3 celery stalks, chopped (1½ to 2 cups) 

1 medium green bell pepper, chopped

1 (14-ounce) can diced tomatoes

1 cup uncooked brown rice

1½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed

1 (20-ounce) can unripe green jackfruit in brine, shredded 

3 cups Veggie Mineral Stock or 3 cups water plus 1½ vegetable bouillon cubes

3 bay leaves

Freshly ground black pepper

1 tablespoon Creole Seasoning 

2 teaspoons vegan Worcestershire sauce

1 teaspoon Louisiana hot sauce, plus more for serving 

Salt

¼ cup chopped fresh parsley, for garnish 

Method:

1. Preheat a large dutch oven or heavy-bottomed pot over medium heat. Add the oil, followed by the onion, garlic, celery, and bell pepper. Sauté until the onion is translucent, about 3 minutes, then add the tomatoes, rice, chickpeas, and jackfruit. Stir well. Stir in the vegetable stock, bay leaves, and 1 teaspoon pepper. Cook with the lid ajar for 25 minutes, or until the rice is almost tender. 

2. Add the Creole Seasoning, vegan Worcestershire sauce, and hot sauce and continue to cook until the rice is tender, about 15 minutes longer.

3. Taste for seasoning and add more salt and pepper if desired. Serve topped with fresh parsley and hot sauce.