Jackfruit Jambalaya

1 Cup finely chopped green bell pepper

½ cup finely chopped onion

½ cup finely chopped celery

3 small cloves minced garlic

1 bay leaf

2 cups low sodium vegetable broth or water

1 15oz can no salt added diced tomatoes undrained

1 15oz can green jackfruit rinsed, drained and cut into one inch pieces

1 15oz can red kidney beans rinsed and drained ( 1 ½ cups)

1 cup cooked brown rice

1 Tbsp creole seasoning

1 ½ tsp lemon juice sea salt and freshly ground black pepper to taste.

2 Tbsp finely chopped fresh parsley

1. In a Dutch oven cook bell pepper, onion, celery, garlic, bay leaf and ½ cup water over medium heat 10 min or until onion is translucent. Add water 1 to 2 Tbsp at a time, as needed tp prevent sticking.

2. Add broth, tomatoes, jackfruit, beans, rice, and creole seasoning. Bring to boiling reduce heat. Cover and simmer 20 to 30 min or until jambalaya thickens, stirring occasionally. Add more broth or water as needed to reach desired consistency.

3. Remove and discard bay leaf. Add lemon juice and season salt and black pepper. Sprinkle with parsley. This recipe is from forks over knives.

I didn’t follow this recipe strictly. I added mushrooms and corn and I didn’t cook exactly the same I used a slow cooker.

Lennard