Vegan Jambalaya (Slow Cooker or Stove Top!)
This easy vegan jambalaya recipe features a spicy blend of brown rice, red beans, and bell peppers. It's quick and easy on the stovetop or can be slow-cooked for convenience.
This easy vegan jambalaya recipe features a spicy blend of brown rice, red beans, and bell peppers. It's quick and easy on the stovetop or can be slow-cooked for convenience.
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 4-5 cups vegetable broth
- 3 cloves (minced)
- 2 cups long grain brown rice
- 1 medium onion (diced)
- 2-3 scallions (chopped)
- 2 stalks (diced)
- 1 tbsp. olive oil
- 2 tbsp. ground cumin
- 1 green bell pepper (diced)
- 2 tbsp. paprika
- 1 1/2 cups diced tomatoes (about 3 tomatoes or a 14 ounce ca
- 2 tsp. ground black pepper
- 2 tbsp. cayenne pepper hot sauce (adjust to heat pre
- 1 3/4 cups cooked or one 14 oz. can red kidney beans (draine
- 2 cups chopped vegan sausage (optional i like field roast brand)
- Carbohydrate 58.2602283331615 g
- Cholesterol 0 mg
- Fat 4.473265833306 g
- Fiber 2.88558333194763 g
- Protein 6.02731249997067 g
- Saturated Fat 0.759164166659573 g
- Serving Size 1 1 -8 (80g)
- Sodium 5.62758333329333 mg
- Sugar 55.3746450012139 g
- Trans Fat 0.242206666662161 g
- Calories 299 calories
Step-by-step
- Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano and hot sauce into slow cooker set to low heat.
- Cover and cook for 4-5 hours, stirring occasionally.
- About 1 1/2 hours before serving time, add rice and raise heat to high.
- Stir, cover and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
- Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.
- Served topped with scallions.
- Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic.
- Sauté for 5 minutes, until veggies are softened.
- Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil.
- Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes.
- Remove from heat and allow to sit for about 5 minutes, covered.
- If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.
- Remove lid, fluff rice with a fork, and stir in the beans.
- Serve topped with scallions.
My Favorite Weeknight Vegan Jambalaya
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Dinner time often feels like a race against the clock, juggling homework, after-school activities, and the never-ending cycle of laundry and tidying up. That's why I’ve come to rely on recipes that are both quick and satisfying, and this vegan jambalaya is a perfect example. It's a vibrant, flavorful dish that's surprisingly easy to make, whether you're using a slow cooker for a hands-off approach or prefer the speed of stovetop cooking.
The beauty of this recipe lies in its versatility. It's completely customizable to your taste and dietary needs. Want more spice? Add more cayenne pepper! Prefer a different type of bean? Black beans or pinto beans would work perfectly. Feel free to experiment with other vegetables, too. Chopped zucchini or mushrooms would add a lovely texture and subtle flavor. The possibilities are endless!
One of the things I love most about this jambalaya is how incredibly flavorful it is. The combination of smoky paprika, warm cumin, and fragrant oregano creates a rich depth of flavor that’s simply irresistible. And the best part? It gets even better the next day! The flavors meld together beautifully overnight, making it an excellent option for meal prepping.
This recipe has become a regular in our household, a go-to for busy weeknights when time is short but the desire for a delicious and nourishing meal remains strong. I've even adapted it to cater to different preferences within our family. My husband, who's not a huge fan of spicy food, appreciates the gentle warmth of the spices, while my kids love the colorful peppers and the satisfying chewiness of the brown rice. It’s truly a meal that pleases everyone.
Beyond the ease and deliciousness, there's a sense of comfort and satisfaction in preparing this vegan jambalaya. It’s a chance to unwind after a long day, to connect with the simple act of cooking, and to nourish myself and my family with something wholesome and homemade. And in today’s fast-paced world, that's a priceless feeling. So, whether you're a seasoned cook or a kitchen novice, I highly recommend giving this vegan jambalaya a try. It's a recipe that's as easy as it is delicious, a perfect fit for any busy weeknight.
Tips and Variations:
- Make it spicier: Add more cayenne pepper or a dash of your favorite hot sauce.
- Add other vegetables: Feel free to add other vegetables such as zucchini, mushrooms, or corn.
- Use different beans: Black beans or pinto beans are excellent substitutes for kidney beans.
- Make it ahead: This jambalaya tastes even better the next day, making it a perfect meal prep option.
- Serve it with: This jambalaya pairs well with a side of crusty bread or a simple green salad.
I hope you enjoy this recipe as much as I do. It's more than just a meal; it's a small moment of peace and nourishment in the midst of a busy life. Happy cooking!
