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.