Vegan Jambalaya
This hearty and flavorful vegan jambalaya has all the flavorful influences of the traditional Louisiana recipe, combining red kidney beans and chickpeas to bring the protein. It's a super easy vegan dinner ready in 30 minutes and prepared in one pot!
Servings: 6
Calories: 483kcal
Equipment
Ingredients
- 1 tablespoon olive oil or water
- 1 onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 2 celery stalks diced
- 14.5 ounces diced tomatoes canned
- 15 ounces kidney beans drained and rinsed
- 15 ounces chickpeas drained and rinsed
- 2 cups long grain brown rice cooked
- ½ cup vegetable stock
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Heat the olive oil or water over medium-high heat in a large pot or Dutch oven. Add the onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
- Add the green bell pepper and celery to the pot, and continue to sauté for another 2-3 minutes.
- Stir in the drained tomatoes, kidney beans, and chickpeas. Mix well.
- Add the cooked brown rice to the pot and stir to combine.
- Pour the vegetable broth over the rice and bean mixture, and stir in the paprika, oregano, thyme, cayenne pepper (optional), salt, and black pepper.
- Cover and simmer for 10 minutes.If desired, serve the vegan jambalaya hot, garnished with fresh parsley or green onions.
Video
Notes
Tips for Making Vegan Jambalaya
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- Long-grain rice is traditional for jambalaya. Its texture holds up well in the dish and absorbs the flavors without becoming mushy. You can find long-grain brown rice.
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- Consider making your own for a richer and more personalized flavor if using broth.
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- If you enjoy spice, add cayenne pepper gradually. Taste as you go to achieve the desired heat level without overwhelming the dish.
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- Allow the jambalaya to rest for a few minutes after cooking. This helps the flavors meld together, and the rice absorbs any remaining liquids.
- Allow the jambalaya to cool to room temperature. Transfer it to an airtight container. Store in the fridge for up to 4 days.
- To freeze, transfer the jambalaya to an airtight, freezer-safe container. Leave some space at the top of the container to allow for expansion. It will keep in the freezer for 2-3 months.
Nutrition
Calories: 483kcal | Carbohydrates: 90g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 99mg | Potassium: 839mg | Fiber: 14g | Sugar: 7g | Vitamin A: 426IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 6mg