Jambalaya Vegan
Experience the bold and vibrant flavors of the South with this Vegan Jambalaya, a plant-based twist on a Creole classic. Packed with smoky spices, juicy okra, creamy kidney beans, and hearty vegan andouille sausage, this one-pot wonder is a comforting, flavor-packed meal that’s as nourishing as it is satisfying. Long-grain white rice simmers to perfection with fire-roasted tomatoes, tender veggies, and a rich vegetable broth, bringing all the flavors together in just under an hour. With a hint of heat from cayenne and a burst of freshness from parsley and green onions, this dish is perfect for a weeknight dinner or a casual gathering. Gluten-free, full of protein, and bursting with authentic Louisiana-inspired goodness, this easy Vegan Jambalaya guarantees a taste of the bayou in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 14-ounce can fire-roasted diced tomatoes, undrained
- 3 cups vegetable broth
- 1 cup long-grain white rice, rinsed
- 2 links vegan andouille sausage, sliced
- 1 cup cooked kidney beans, rinsed and drained
- 1 cup okra, sliced
- 2 tablespoons chopped parsley, for garnish
- 2 stalks green onions, sliced, for garnish
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1-2 minutes until the spices are fragrant.
Add the canned diced tomatoes (with their juices), vegetable broth, and rinsed rice. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 15 minutes, stirring occasionally.
Add the sliced vegan andouille sausage, kidney beans, and okra to the pot. Stir gently to incorporate.
Continue to simmer, covered, for an additional 10-15 minutes, or until the rice is tender and the liquid has mostly absorbed. Stir occasionally to prevent sticking.
Remove the pot from heat and let it rest for 5 minutes, covered, to allow the flavors to meld.
Garnish with chopped parsley and sliced green onions before serving.
Serve warm and enjoy your Vegan Jambalaya!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 11.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
