Vegan Jambalaya Recipe
“Vegan Jambalaya is a hearty, flavorful dish that brings the vibrant tastes of Louisiana to your table, all while being completely plant-based. This dish is a one-pot wonder, filled with colorful vegetables, protein-packed beans, and aromatic spices that perfectly capture the essence of traditional jambalaya. Whether you’re a vegan or simply looking to enjoy a satisfying, meat-free meal, this recipe is sure to become a favorite with its rich, smoky flavors and comforting warmth.”
Quick Vegan Jambalaya Recipe Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (15 oz) diced tomatoes
- 1 1/2 cups vegetable broth
- 1 can (15 oz) kidney beans or black beans, drained and rinsed
- 1 cup okra, sliced (optional)
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Quick Vegan Jambalaya Recipe Instructions:
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, green and red bell peppers, and celery. Sauté until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Cook the Rice:
- Stir in the rice, diced tomatoes, vegetable broth, smoked paprika, thyme, oregano, cayenne pepper, and bay leaf.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is cooked.
- Add the Beans and Okra:
- Once the rice is cooked, stir in the beans and okra (if using).
- Continue to cook for another 5 minutes, just until the beans are heated through.
- Season and Serve:
- Remove the bay leaf, and season the jambalaya with salt and pepper to taste.
- Garnish with sliced green onions and chopped parsley.
- Serve hot and enjoy your flavorful, plant-based meal!
