Name: Vegan Jambalaya
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: American Recipes
Ingredients: 1 Onion; 4 cloves Garlic; 1 stalk Celery; ½ Red bell pepper; ½ Green bell pepper; 20 Mushrooms; 1 can (14 oz) Can crushed tomatoes; 4 cups Vegetable stock; 1 tsp Dried oregano; 1 tsp Dried basil; 1 tsp Dried thyme; 1 tsp Sweet paprika; 2 tsp Smoked Paprika; ½ tsp Cayenne pepper; 2 Bay leaf; 2 tbsp Tabasco sauce; 2 tbsp Soy sauce; Black pepper; 2 cups Long grain rice; 1 ½ cups Kidney beans; 1 tsp Salt; a handful of fresh Parsley

Recipe Description

Vegan Jambalaya is a fantastic healthy vegan dish with an added kick from Tabasco sauce. Jambalaya is a dish which originates in Louisiana and has Spanish, French and West African influences. Traditionally, jambalaya includes sausage and some type of seafood, such as crawfish or shrimp. In this version, I replace the sausage and seafood with beans and mushrooms to make a vegan version.

It’s really easy to make too. Start by sautéing onion, garlic, celery, peppers and mushrooms. Add in your crushed tomatoes, vegetable stock, herbs, spices and sauces, rice and beans and simmer until almost all of the liquid is absorbed. Serve garnished with freshly chopped herbs. Depending on how brave you are, you can add extra tabasco sauce.

To make my version of Vegan Jambalaya, you will need the following ingredients:

Recipe Features

Cuisine

AAmerican Recipes

Steps to make

1

Cook onion and garlic

3 min

Place a large pan over medium-high heat. Add a small amount of oil or water (if you are trying to reduce oil consumption). Sauté the onion and garlic until they soften.
2

Add celery, peppers and mushrooms

5 min

Mix in the celery and peppers and continue to sauté until they begin to soften. Push the cooked veggies to the side of the pan. Add the mushrooms and sauté.
3

Stir in remaining ingredients

2 min

Stir in the crushed tomatoes, vegetable stock, herbs, spices and sauces, rice and beans. Do not season with salt at this stage.
4

Boil and simmer

20 min

Bring the mixture to a boil. Reduce the heat and simmer gently for 15 to 20 minutes until the rice is cooked and almost all of the liquid is absorbed.
5

Serve

Serve the vegan jambalaya garnished with freshly chopped herbs. Add extra tabasco to taste.