A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired.

Ingredients

Serves: 6-8 Time: 45-50 minutes

Vegan Jambalaya

• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 1-2 Tbs olive oil
• 1 (15.5 oz) can red kidney beans, drained & rinsed
• 2 cups uncooked rice
• 1 (15.5 oz) can black beans, drained & rinsed
• 1 (14 oz) can diced tomatoes, drained & rinsed
• 4 cups vegetable broth (plus extra as needed)
• 1 tsp paprika
• 1/2 tsp salt
• 1 tsp ground thyme
• 2-3 pinches black pepper
• 1 tsp marjoram
• 3 heaping Tbs tomato paste
• 1/2 tsp garlic or onion powder
• 1-2 bay leaves
• White vinegar or cooking sherry as needed

Directions

1. Begin by preparing all of your vegetables, rinsing the beans and tomatoes, measuring out your spices, rice, and stock.
2. Then, in a large pot, heat the olive oil on medium-high. Start sautéing the garlic, onion, bell pepper, and celery. Stir continually for 12-15 minutes. Gradually add a splash of white vinegar or cooking sherry as needed to prevent sticking.
3. Once the vegetables are plenty soft, add the tomato paste and rice. Stir for 5 minutes. Add the beans, tomatoes, and seasoning. Stir in well.
4. Add the vegetable stock and bring the mixture to a boil.
5. After your mixture has reached a boil, cover with a lid and reduce heat to low, and simmer for 25-30 minutes or until rice is soft. Check on the jambalaya occasionally to ensure the rice is not stuck to the bottom. Add more vegetable broth as needed.
6. When the liquid is evaporated and the rice is soft, your vegan jambalaya is ready to serve! Top with chopped scallions and hot sauce if desired.

If you’re cooking with a plant-based protein or sausage, we recommend cooking that in the pan before adding the vegetables and then removing it from the pan and adding it back in halfway through the simmer stage.

Nutrition Information

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