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

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

servings

Prep time

minutes

Cooking time

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

Shilohnie King

Shilohnie is a Holistic Wellness Strategist, certified Nutritionist, Elite Fitness Trainer, Weight Management and Transformation Specialist. She has a strong background and expertise in Business Finance, PR, and Journalism. Offering a unique and well-rounded approach to personal development and wellness. Empowering women to achieve holistic well-being and a fulfilling life.

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