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Slow Cooker Pulled Jackfruit Jambalaya

The Tofu Diaries
  • 38 minutes
  • Serves 6

INGREDIENTS

2 tsp

Basil

1/2

Cauliflower

3

Celery sticks

1 tsp

Chili flakes

4

Garlic cloves

2 tsp

Oregano

2 tsp

Parsley

280 g

Tinned jackfruit

1 l

vegetable stock

2 tbsp

Tomato puree

200 g

Brown rice

2 tsp

Cayenne pepper