This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.
It’s hard to beat rice dishes that can be cooked up with minimal effort and anything goes. Vegan fried rice, for example, can be made in a hundred and one different ways with whichever vegetables and seasonings you have on hand.
Such is also the case with this vegan jambalaya. You’ll need the basic inarguable Creole combination of onion, celery and bell pepper, but after that I’d say you can get pretty creative. Since we’re making this jambalaya recipe vegetarian and taking out all the meat, you can replace it with anything you want.
I’ve chosen to keep it simple and use a three-bean mix but I’ve seen lot of other vegan recipes that use fake sausage meat products. Be careful, though, just because it’s not real meat doesn’t mean that it’s healthy.
Those meat analogue products are still processed products and full of salt. Tofu marinated like this smoky tofu baconor these smoky marinated mushroomswould also be great in this jambalaya recipe.
Why not add some more veggie power with some chopped broccoli, kale or butternut squash? And don’t feel limited by the rice either.
While rice is traditional, jambalaya is just as tasty with other grains like quinoa or barley. See? It turns out that jambalaya is super versatile!
This vegan jambalaya recipe is great served on its own or alongside other southern-inspired dishes like vegan red beans and rice these smoky Cajun-style black-eyed peas or this vegan gumbo .
This recipe makes a big pan-full of jambalaya enough to feed at least four, but if you’ve got any leftovers, jambalaya makes a great rice base for this grilled veggie burrito bowl.
Serves 4
This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.
- 1 onion, diced
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- Half a green pepper, diced
- Half a red pepper, diced
- 1 can (400 grams / 14 oz) crushed tomatoes
- 4 cups (1 litre) vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- ½ teaspoon smoky paprika
- ½ teaspoon dried cayenne pepper
- 2 bay leaves
- 2 tablespoons Tabasco sauce (adjust to taste)
- 2 tablespoons soy sauce
- Pepper, to taste
- 2 cups (400 grams) uncooked brown rice
- 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
- 1 teaspoon salt (or to taste)
- ¼ cup (7 grams) fresh chopped parsley
- 1 green onion, chopped (optional)
- Heat a large pan over medium-high heat and add a splash of water or a tablespoon of oil. Add the onion, and garlic and sauté until soft. Add the celery and peppers, and another splash of water if necessary, and sauté until just beginning to soften.
- Add the crushed tomato, vegetable stock, herbs, spices and sauces (except the salt) and rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
- Once the rice is tender, stir in the beans and taste. Add salt if necessary. Give it a minute for the beans to heat then serve the jambalaya with fresh chopped parsley and green onion sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.
Instructions:
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Article source: http://www.cilantroandcitronella.com/vegan-jambalaya/
