This pulled jackfruit jambalaya is going to have everybody asking for a second helping. Jackfruit, cauliflower, rice, and lots of bold spices are all added to a slow cooker and hours later, you get to come home to a delicious meal with all the work done for you. Perfect!

Slow Cooker Pulled Jackfruit Jambalaya [Vegan]

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  • 7 ounces brown rice, rinsed
  • 4 1/4 cups vegetable stock
  • 1 can jackfruit, drained
  • ½ cauliflower, cut into florets
  • 3 celery sticks, chopped
  • 2 tbsp tomato purée
  • 4 garlic cloves
  • 2 tsp parsley
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp cayenne pepper
  • 1 tsp chili flakes


  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.
  4. Use two forks to shred the jackfruit and add salt or pepper to taste.


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