Vegan Jambalaya
This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavored 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.
This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavored 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 teaspoon dried oregano
- 2 leaves
- 1 teaspoon dried basil
- 2 tablespoons soy sauce
- pepper to taste
- 1 teaspoon salt (or to taste)
- 1 onion diced
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 4 cups (1 litre) vegetable stock
- 4 cloves of garlic minced
- 2 stalks of celery chopped
- !ingredients
- 1 can (400 grams / 14 oz) crushed tomatoes
- half a green pepper diced
- half a red pepper diced
- â½ teaspoon smoky paprika
- â½ teaspoon dried cayenne pepper
- 2 tablespoons tabasco sauce (adjust to taste)
- 2 cups (400 grams) uncooked brown rice
- 3 cups (500 grams) mixed beans (i used chickpeas white beans and kidney beans)
- â¼ cup (7 grams) fresh chopped parsley
- 1 green onion chopped (optional)
- Carbohydrate 60.5311150508117 g
- Cholesterol 0 mg
- Fat 2.26911500188107 g
- Fiber 17.7936499808932 g
- Protein 17.0203000253874 g
- Saturated Fat 0.357215000223299 g
- Serving Size 1 1 recipe (877g)
- Sodium 2366.46150006111 mg
- Sugar 42.7374650699185 g
- Trans Fat 0.934143000923919 g
- Calories 257 calories
Step-by-step
- 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.
My Weeknight Vegan Jambalaya: A Flavor Explosion with Minimal Effort
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But I’ve discovered the secret weapon in my arsenal: simple, flavorful recipes that require minimal time and effort, yet still manage to wow the family. And this Vegan Jambalaya is a prime example. Forget takeout; this dish is packed with vibrant flavors and hearty ingredients, all while being completely vegan. It's become a regular in our weeknight rotation, and I'm thrilled to share it with you.
The beauty of this recipe lies in its simplicity. No fancy ingredients or complicated techniques are needed. I usually keep all the basic ingredients in my pantry, and whipping up this dish takes less than an hour, start to finish. The deep, rich flavors of the tomatoes, combined with the subtle spiciness and herbaceous notes, create a symphony of taste that's both satisfying and surprisingly sophisticated. The texture is fantastic too; a perfect blend of tender rice, crisp-tender vegetables, and heart beans adds to the delightful experience. It’s a one-pot wonder, meaning less cleanup, which is always a bonus for a busy weeknight!
I love how versatile this jambalaya is. Feel free to adjust the spices to your liking. Want it spicier? Add more cayenne pepper or a dash of your favorite hot sauce. Prefer a milder flavor? Reduce the amount of paprika or skip the cayenne altogether. You can also experiment with different types of beans; black beans, pinto beans, or even a mix would work wonderfully. And the best part? Leftovers are just as delicious the next day, making it perfect for meal prepping. This Jambalaya is a true testament to how flavorful and satisfying vegan cuisine can be, proving that healthy doesn't have to mean boring or time-consuming.
Beyond the Recipe: This jambalaya is more than just a meal; it's a reflection of my approach to cooking and life. It’s about finding joy in simple things, nourishing my family with delicious and healthy food, and celebrating the vibrant flavors of the world. I always encourage experimentation in the kitchen; don't be afraid to tweak the recipe to your taste. And remember, cooking should be fun! So gather your ingredients, put on some music, and enjoy the process of creating something delicious and nourishing for yourself and your loved ones. Let your kitchen be a place of creativity, exploration, and shared moments. It is the heart of the home, where memories are made, one delicious meal at a time.
Serving Suggestions: Serve this vegan jambalaya hot, garnished with fresh parsley and green onions. A dollop of vegan sour cream or a squeeze of fresh lime juice adds a lovely touch. It pairs well with a simple side salad or crusty bread for soaking up all the delicious sauce. Enjoy!
