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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

Ingredients:

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)

Instructions:

Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the Spices:
Stir in the smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, bay leaves, salt, and pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavors.

Incorporate the Rice and Tomatoes:
Add the diced tomatoes (with their juice), long-grain rice, and vegetable broth to the pot. Stir well to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Add the Beans and Optional Ingredients:
Stir in the kidney beans, black-eyed peas, frozen okra (if using), soy sauce or tamari, and nutritional yeast (if using). Cook for an additional 5-10 minutes, or until everything is heated through and the flavors have melded together.

Serve:
Remove the bay leaves and discard. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley and sliced green onions. Serve hot with lemon wedges on the side for an extra burst of freshness.

Enjoy your hearty and flavorful Vegan Jambalaya!

Tips:

Serving:

This Jambalaya is best served hot, straight from the pot. It's a perfect one-pot meal for lunch or dinner, ideal for feeding a crowd or enjoying leftovers the next day. Pair it with a fresh green salad or some crusty bread for a complete meal. The dish is garnished with fresh parsley and green onions, with lemon wedges on the side to squeeze over for an extra burst of freshness.

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