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Vegan Jambalaya

This Vegan Jambalaya is a vibrant and hearty dish, packed with bold flavors and a variety of textures. It's a plant-based take on the classic Creole dish, offering a satisfying and wholesome meal.

Vegan Jambalaya

Base:

2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced

Spices:

1 tbsp smoked paprika
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground cumin
1/2 tsp cayenne pepper (adjust to taste)
2 bay leaves
Salt and pepper to taste

Other Ingredients:

1 can (15 oz) diced tomatoes
1 1/2 cups long-grain rice
3 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black-eyed peas, drained and rinsed
1 cup frozen okra (optional)
2 tbsp soy sauce or tamari (for a gluten-free option)
2 tbsp nutritional yeast (optional, for a cheesy flavor)
1/4 cup fresh parsley, chopped
2 green onions, sliced (for garnish)
Fresh lemon wedges (for serving)

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