This simple vegan jambalaya is full of fresh produce and ready in under an hour– the ideal healthy vegan recipe for busy weeknights.
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I am a huge fan of suppers that are quick, simple, and don’t involve a last-minute journey to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
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I grew up on jambalaya that was loaded with andouille, shrimp, and chicken, however when I went vegetarian I needed to improvise a bit. Ends up jambalaya is just as great without the meat and fish! (Side note: Ensure you’re using. a vegan Worcestershire sauce. if you’re cooking this for rigorous vegans or vegetarians!).
Even now that I’m back to being an omnivore, this vegan jambalaya recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.
If I’m particularly hungry, I’ll include some portobello mushrooms or tofu to give it a bit more oomph, however for one of the most part I consume it just like you see it here. Complete of tomatoes and cilantro (two of my favorite things in the universe) with a great kick from the jalape1o and paprika.
This recipe is cooked totally in one big pot, that makes for low-maintenance cooking and easy-peasy clean-up.
I suggest utilizing a. large, flat-bottomed frying pan. or perhaps. an excellent dutch oven. here so you have lots of room to stir everything around with no spills.
This is also a great blank-canvas recipe: start with this basic vegan jambalaya, and add your favorite veggies or proteins to make it even heartier!
I love adding extra sauted peppers and onions, crispy tofu, or mushrooms– and make certain to take a look at the remarks for some terrific ideas from other readers!
Basically, here’s your research task: Make this vegan jambalaya. It’s easy.
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