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Vegan Jambalaya

Vegan Jambalaya Recipe

This recipe substitutes the traditional meats with plant-based alternatives, ensuring that it remains a comforting and delicious dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Course
Servings 1 People

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup long-grain rice
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 1/2 cups vegetable broth
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup sliced okra (fresh or frozen)
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare the Vegetables:
    Dice the onion, green and red bell peppers, and celery.
    Mince the garlic.
  • Sauté the Vegetables:
    In a large pot or Dutch oven, heat the olive oil over medium heat.
    Add the diced onion, bell peppers, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
    Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the Rice and Seasonings:
    Stir in the rice, making sure it gets coated with the oil and mixed with the vegetables.
    Add the tomato paste, smoked paprika, thyme, oregano, basil, cayenne pepper, bay leaves, salt, and pepper. Stir well to combine.
  • Add Liquid and Simmer:
    Pour in the vegetable broth and diced tomatoes (including the juices). Stir to combine.
    Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
  • Add Beans and Okra:
    Once the rice is cooked, stir in the drained kidney beans and sliced okra.
    Continue to cook for another 5-10 minutes until the beans and okra are heated through and tender.
  • Rest and Serve:
    Remove the pot from heat and let it rest, covered, for about 5 minutes.
    Remove the bay leaves before serving.
    Garnish with sliced green onions and chopped parsley.
  • Enjoy:
    Serve hot, and enjoy your delicious vegan jambalaya!

Notes

  • Adjust the cayenne pepper to your preferred level of spiciness.
  • Feel free to add other vegetables like zucchini or mushrooms for extra flavor and nutrition.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
Enjoy your hearty and flavorful Vegan Jambalaya!
Keyword Vegan Jambalaya, Vegan Jambalaya Recipe