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two bowls of vegan wild rice soup with jackfruit with a dutch oven filled with soup off to the side with a wooden spoon. the array is on a pink background surrounded by thyme sprigs.
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Vegan Wild Rice Soup with Jackfruit

Our vegan wild rice soup with jackfruit is a fall staple made with simple ingredients. Ready to eat in just under an hour!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: jackfruit wild rice soup, vegan wild rice soup, vegan wild rice soup with jackfruit, wild rice soup with jackfruit
Servings: 6
Calories: 240kcal


  • knives
  • cutting board
  • stock pot or dutch oven
  • wooden spoon
  • slotted spoon
  • medium-sized bowl
  • fork



  • In a large stockpot or dutch oven, melt vegan butter and add onion, celery, carrots, and garlic. Sauté for five minutes or until the onions are translucent.
  • While the veg cooks, prepare your no chicken broth by adding the bouillon to the water and whisking to combine.
  • Return to the dutch oven. Add champagne vinegar, a small splash of no chicken broth, the spices, and the flour. Stir continuously with a wooden spoon until the flour is cooked, about 5 minutes.
  • Add oat milk, the rest of the broth, wild rice, and jackfruit. Stir to combine and bring to a simmer. Cover and let cook for 30 minutes retuning to the pot occasionally to stir.
  • Use a slotted spoon to remove the jackfruit and add to a medium-sized bowl. It's ok if some of the veg comes too. While you have your slotted spoon, remove any loose thyme sprig twigs and discard. Cover the soup again, and return to the bowl. Use a fork to break apart the jackfruit until it resembles chicken shreds. Let the soup cook for an additional 10-15 minutes or until the rice is fully cooked.
  • Add the jackfruit back to the soup, add sea salt to taste (you probably won't need to if you use Better than Bouillion), and serve with fresh thyme and/or parsley flakes.


Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
Reheating tip: The rice will continue to absorb the broth and the soup will turn more into a stew. Add a little bit of water to achieve your desired consistency and add a pinch of salt prior to reheating.


Serving: 277g | Calories: 240kcal | Carbohydrates: 45g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1242mg | Potassium: 415mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6313IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 2mg