Vegan Jambalaya Recipe

Plant-Based Party in a Pot: Mouthwatering Vegan Jambalaya Recipe

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Looking for a delicious and healthy vegan recipe that’s packed with flavour? Look no further than this mouthwatering vegan jambalaya recipe!

Made with a colourful array of vegetables, protein-rich beans, and flavorful spices. This dish will satisfy your cravings for a hearty and satisfying meal.

Whether vegan, vegetarian, or simply looking to add more plant-based meals, this jambalaya is a must-try. So grab your apron and get ready to whip up a delicious and nutritious meal that will become a new favourite in your household!

Vegan Jambalaya Recipe

Recipe by Shilohnie KingCourse: Nutrition, Recipes, Vegan
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

559

kcal

To Serve:
2 green onions, sliced
2 tbsp. parsley, chopped
hot sauce (optional – not included in the nutritional breakdown)

Ingredients

  • 4 vegan sausages, sliced

  • 1 tbsp. olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 celery sticks, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 tbsp. smoked paprika

  • 1 tsp. dried thyme

  • 2 tsp. dried oregano

  • 1⁄2 tsp. cayenne pepper

  • 14 oz. (400g) can chopped tomatoes

  • 1 1⁄2 cups (300g) long-grain rice, dry

  • 2 bay leaves

  • 3 1⁄2 cups (840ml) vegetable broth

  • 14 oz. (400g) can red kidney beans, drained

  • salt & pepper

Directions

  • Heat one tablespoon of oil in a skillet and place over medium heat. Place the sausages into the skillet and cook for 8-10 minutes until browned on all sides. Transfer to a small plate and set aside.
  • In the same skillet, add the onion, garlic, celery, and bell peppers, and sauté for 5 minutes. Add the smoked paprika, cayenne pepper, thyme, and oregano, and cook for 1 further minute.
  • Next, add the chopped tomatoes, rice, bay leaves, and vegetable broth and stir well to combine. Bring to a boil, then reduce the heat, cover with a lid, and simmer on low for 20-25 minutes, stirring often.
  • In the last 5 minutes of cooking, add the kidney beans and the cooked sausage. Continue to cook until warmed through.
  • Remove the bay leaves, season with salt and pepper, and serve garnished with green onions, parsley, and hot sauce (optional).
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

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