Meatless Jambalaya
Dive into the bold and savory flavors of the Deep South with this Meatless Jambalaya, a vibrant, plant-based twist on the classic Louisiana dish. Packed with tender rice, smoky plant-based sausage, and nutrient-rich vegetables like okra, bell peppers, and celery, this one-pot wonder is a hearty and satisfying meal that even meat-lovers will devour. Infused with aromatic spices like smoked paprika, thyme, and cayenne, every bite delivers a burst of Cajun-inspired goodness. Perfect for weeknight dinners or meal prep, this vegan jambalaya comes together in just one skillet with minimal fuss. Garnish with fresh parsley, sliced green onions, and a squeeze of lemon for the ultimate zesty finish! This easy, flavorful dish is gluten-free, vegan-friendly, and sure to satisfy your cravings for comfort food with a healthy twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 pieces celery stalks, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 4 cups low-sodium vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1.5 cups long-grain white rice, rinsed
- 8 ounces plant-based sausage, sliced
- 1 cup okra, sliced
- 0.25 cup fresh parsley, chopped
- 2 stalks green onions, sliced
- 1 piece lemon wedges (for serving)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the smoked paprika, dried oregano, thyme, cayenne pepper, black pepper, and salt. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and diced tomatoes (including their juices). Stir to combine.
Bring the mixture to a gentle boil, then stir in the rinsed rice.
Reduce the heat to low, cover the skillet or pot with a tight-fitting lid, and simmer for 20 minutes.
After 20 minutes, carefully remove the lid and stir in the plant-based sausage slices and sliced okra.
Cover again and continue simmering for an additional 10-15 minutes, or until the rice is tender and the liquid has been absorbed.
Once cooked, fluff the jambalaya with a fork and sprinkle the chopped parsley and green onions on top.
Serve hot with lemon wedges on the side for a fresh, tangy finish.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 36.2 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4531 mg | 96% | |
*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.
