Tropical jackfruit’s meaty texture and flavors blend effortlessly with veggies and Southern seasoning in this weeknight dish for a crowd.

Vegan Jackfruit Jambalaya

Drizzle chopped jackfruit with 1 Tbsp. olive oil in a medium bowl. Sprinkle with salt; toss to coat all sides of jackfruit. Set jackfruit aside.

Heat remaining 1 Tbsp. olive oil in a 4- to 6-qt. Dutch oven on medium-high heat. Add onions, celery and bell peppers; cook for 3 to 4 minutes or until onions are softened. Add garlic; cook for 1 to 2 minutes or until fragrant. Stir in undrained tomatoes, Creole seasoning and oregano. Cook over medium heat for 6 to 8 minutes or until mixture comes to a boil.

Add broth, jackfruit, rice and frozen okra; return to a boil. Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes or until mixture begins to thicken, stirring occasionally.

Stir in lemon juice and 1 tsp. hot sauce. Garnish with additional hot sauce and parsley, if desired. Serve immediately.