Smoky Vegan Jackfruit Gumbo

Discover a plant-based twist on a classic Louisiana dish with our Smoky Vegan Jackfruit Gumbo. This hearty stew combines the rich flavors of smoked paprika and cayenne with tender jackfruit and okra, making it a wholesome, comforting meal ideal for vegans and anyone looking for a healthy, flavorful dinner option.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 tbsp olive oil

1 large onion, diced

1 green bell pepper, diced

2 stalks celery, diced

4 cloves garlic, minced

2 cans (20 oz each) young jackfruit in brine, drained and shredded

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 cup all-purpose flour

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

2 cups okra, sliced

1 cup cooked brown rice

Salt and pepper, to taste

2 tbsp fresh parsley, chopped

2 green onions, sliced

Instructions

1. Heat oil in a large pot over medium heat.

2. Add onion, bell pepper, and celery; sauté until soft.

3. Stir in garlic and cook for 1 minute.

4. Add shredded jackfruit, smoked paprika, cayenne, thyme, oregano, and flour; stir well to coat.

5. Slowly add vegetable broth, stirring constantly to avoid lumps.

6. Stir in diced tomatoes and okra; bring to a simmer.

7. Reduce heat, cover, and simmer for 45 minutes, stirring occasionally.

8. Season with salt and pepper; stir in cooked rice.

9. Garnish with parsley and green onions before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium heat until warm, adding a splash of vegetable broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.