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:
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.
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.
Stir in the crushed tomatoes, vegetable stock, herbs, spices and sauces, rice and beans. Do not season with salt at this stage.
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.
Serve the vegan jambalaya garnished with freshly chopped herbs. Add extra tabasco to taste.
This Vegan Jambalaya is hot, spicy and full of flavor! Make it soon and don’t forget to come back to leave a comment or review below. Enjoy!
Well done! Verified!
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