Vegan Jambalaya
An easy, one-pot, New Orleans style vegan jambalaya recipe that's loaded with fantastic flavor from peppers, mushrooms, rice, kidney beans and vegan sausage.
Servings: 8 servings
Calories: 567kcal
Equipment
- Bowl (for soaking rice)
- Large pot with lid
Ingredients
- 2 cups uncooked basmati rice (Soak the rice in enough water to cover the rice by an inch and set aside. Remember to strain out all water from the rice before adding it to the pot.)
- 14 oz vegan sausage (I used Beyond Meat's hot Italian style sausage)
- 2 tablespoons extra virgin olive oil
- 1 large onion (finely diced)
- 4 stalks celery (finely chopped)
- 3 bell peppers (any color, finely chopped)
- 6 cloves garlic (minced or crushed through a garlic press)
- 15 oz crushed tomatoes (canned)
- 2 heaping tablespoons tomato paste
- 8 oz cremini mushrooms or button mushrooms (thinly sliced)
- 28 oz canned or cooked kidney beans (If cooking from scratch, use 1 cup dried beans. Strain the beans of all liquid before using.)
- 28 oz canned or cooked black beans (If cooking from scratch, use 1 cup dried beans. Strain the beans of all liquid before using.)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 heaping tsp paprika
- 2 tablespoons tamari (or liquid aminos or soy sauce or vegan Worcestershire sauce, Use coconut soy sauce if soy-free.)
- 1 teaspoon Creole seasoning (or Cajun seasoning)
- 3 cups mushroom stock (or vegetable stock, or water with 2 teaspoons of vegetable broth seasoning)
- 6 scallions (finely chopped, or ¼ cup parsley, finely chopped, for garnish.)
- Salt and ground black pepper to taste
Instructions
Sear vegan sausage links
- Place the vegan sausage links in a Dutch oven or large skillet with lid, along with two tablespoons extra virgin olive oil. Turn heat to medium.
- Brown the sausages on all sides. This should take 3-5 minutes. Remove the sausages to a chopping board. When they are cool enough to handle cut them in ¼-inch-thick slices. Set aside.
Make vegan jambalaya
- To the same pan, add onions, bell peppers and celery. Add salt and ground black pepper to taste. Saute for a couple of minutes until the vegetables begin to soften.
- Add garlic to the pot and saute for 30 seconds. You should be able to smell the aroma that rises from the garlic.
- Add the tomatoes, tomato paste, paprika, oregano and sage. Mix them with the veggies. Cover the pot and let the vegetables cook for five minutes.
- Add the black beans, red beans, soy sauce, Creole seasoning and mushrooms to the pot and mix.
- Add rice and mix thoroughly.
- Add three cups of mushroom stock or water to the pot and season with salt and pepper as needed. The water should be saltier and a bit more heavy on the seasoning than you'd like the final dish to be because the rice and beans will suck in a lot of the flavors.
- Once the water has come to a boil, give the rice a good stir and let it continue cooking for five more minutes. Stir gently once more, then arrange the vegan sausage slices on top. Cover the pot, lower heat to simmer, and let the rice cook, undisturbed, for 15 minutes.
- After turning off the heat, wait 10 minutes before uncovering the vegan jambalaya. Fluff out the rice with a fork or mix it gently. Serve hot, garnished with spring onions or parsley.
Notes
- Taste the stock after adding it to the pot, and make sure it is seasoned a little more heavily than you want the final dish to taste like. The rice and beans will absorb a lot of the seasoning, and it will be harder to add more seasoning after the rice has cooked.
- You can substitute the Creole seasoning with Cajun seasoning.
Nutrition
Serving: 1 serving | Calories: 567kcal | Carbohydrates: 91g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 1389mg | Fiber: 20g | Sugar: 7g | Vitamin A: 1894IU | Vitamin C: 73mg | Calcium: 133mg | Iron: 7mg