Description
This healthy and delicious vegan jambalaya recipe makes a satisfying and nutritious version of the classic Southern dish. Feel free to add kidney beans or black beans for an added twist!
Ingredients
- 2 tbsp olive oil (30 mL)
- 1 medium onion, diced (1 cup, 150 g)
- 2 stalks celery, washed and diced (1 cup, 130 g)
- 4 cloves garlic, minced (2 tbsp, 15 g)
- ½ lb. vegan sausage of choice, sliced into ¼ inch rounds
- 2 serrano peppers, minced (2 tbsp, 10 g)
- 2 red bell peppers, chopped (2 cups, 300 g)
- 1 yellow bell pepper chopped (1 cup, 150 g)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme
- 1/2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper or red chili flakes, optional
- 2 cups uncooked long or short-grain white rice (400 g)
- 1 28 oz crushed tomatoes (796 ml)
- 1 cup vegetable stock (250 ml)
- 1 bay leaf
- fresh chopped parsley, optional garnish
Instructions
- Prepare: Preheat oven to 350 degrees F.
- Saute Aromatics: Heat the oil in a large oven-safe sauce pot or skillet that has a lid over medium heat (see notes if you don’t have an oven-safe pan). Add the onions, celery and garlic with a pinch of salt and pepper. Cook for 3-4 minutes until fragrant and soft.
- Add Sausage and Peppers: Add sausage, serrano pepper and bell peppers and cook for an additional 6-7 minutes stirring frequently.
- Toast Spices and Rice: Add spices, rice, salt and pepper and cook until rice is lightly toasted, stirring often for about 2 minutes. For more heat, add up to 1/2 tsp cayenne pepper or red chili flakes with the other spices.
- Add Liquid & Bay Leaf: Add crushed tomato, vegetable stock and bay leaf.
- Boil: Bring to a rapid boil then remove from heat and cover.
- Bake: Carefully place the entire pan in the oven, covered, and cook until the rice is tender, approximately 20-25 minutes. Remove from oven, remove lid and let sit for 5 minutes.
- Serve: Serve right away, garnished with parsley and hot sauce, if desired, and enjoy!
Notes
If you’d like to add kidney beans, black beans or pinto beans, drain and rinse a 15-19 oz can and add them when you add the broth and tomato.
Oil-Free Option: Replace olive oil with 2 tbsp vegetable broth or water.
Storing: Store in a sealed container in the fridge for 5-6 days or freezer for up to 3 months.
Stovetop Instructions: If you don’t have a pot or skillet that can go in the oven, no need to preheat the oven. Instead of transferring to the oven in step 4, continue simmering lightly on the stovetop until the rice is tender, approximately 15-20 minutes.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 440
- Fat: 11 g
- Carbohydrates: 60 g
- Protein: 24 g