Hearty Vegan Jambalaya: A Plant-Based Twist on a Southern Classic

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 3 celery ribs, diced
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • 2 cups sliced okra (fresh or frozen)
  • 1 cup corn (fresh or canned)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) kidney beans, drained and rinsed
  • 1 can (14 oz) black beans, drained and rinsed
  • 1.5 cups long-grain brown rice
  • 4 cups vegetable broth
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 bunch green onions, chopped
  • 1/4 cup fresh parsley, chopped

Steps and instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the diced onion, bell peppers, celery, and carrot to the skillet, cooking until the vegetables are softened, about 5 to 7 minutes.
  3. Add the minced garlic to the skillet and cook for another minute or until fragrant.
  4. Add the sliced okra and corn to the skillet, stirring to combine with the other vegetables.
  5. Add the diced tomatoes, kidney beans, and black beans to the skillet, stirring to combine.
  6. Stir in the long-grain brown rice, ensuring it's well mixed with the vegetables and beans.
  7. Add the vegetable broth to the skillet, followed by the smoked paprika, dried thyme, dried oregano, salt, black pepper, cayenne pepper, and bay leaves.
  8. Stir the mixture well, then cover the skillet and allow it to simmer for about 40 minutes, or until the rice is tender and most of the liquid is absorbed.
  9. Remove the skillet from the heat and discard the bay leaves.
  10. Stir in the chopped green onions and fresh parsley, adjusting the seasonings if necessary.
  11. Serve the vegan jambalaya hot, with additional green onions and parsley for garnish if desired.

Tools for making

  • Skillet or Dutch oven - A large, deep cooking vessel with a lid, used to sauté the vegetables and simmer the jambalaya.
  • Knife - A sharp kitchen tool used for chopping and dicing the vegetables.
  • Cutting board - A flat surface used for safely cutting and preparing the ingredients.
  • Measuring cups - Used to accurately measure the vegetable broth, rice, and other ingredients.
  • Measuring spoons - Used to measure the precise amounts of spices and seasonings.
  • Wooden spoon - A versatile tool for stirring and combining the ingredients.
  • Can opener - Required to open canned tomatoes, kidney beans, and black beans.
  • Spatula - Useful for scraping down the sides of the skillet and transferring the jambalaya to serving dishes.
  • Lid or cover - Used to cover the skillet or Dutch oven while simmering the jambalaya.

Recipe variations

  • Substitute long-grain brown rice with quinoa or wild rice for a different texture and flavor.
  • Add your favorite vegetables such as zucchini, eggplant, or mushrooms to enhance the variety and taste.
  • For a spicy kick, add diced jalapenos or a pinch of cayenne pepper.
  • Make it gluten-free by using gluten-free vegetable broth or tamari instead of soy sauce.
  • Add vegan sausage or tempeh for a meaty texture and flavor.
  • Incorporate different spices like Cajun seasoning or creole seasoning for a more authentic taste.
  • Experiment with different herbs such as thyme, basil, or rosemary to customize the flavor profile.
  • If you prefer a thicker consistency, mix in a tablespoon of tomato paste or a cornstarch slurry.
  • Include plant-based protein alternatives like tofu or seitan to make it more filling.
  • Garnish with fresh lemon wedges or hot sauce for an extra tangy or spicy touch.

Recipe overview

This Vegan Jambalaya is a delightful twist on the classic Southern dish. Bursting with flavor from a medley of vegetables, beans, and spices, it's a hearty and filling meal that's perfect for any day of the week. The rich and smoky flavors are deeply satisfying, while the colorful vegetables make it a feast for the eyes as well as the palate. In this recipe, we'll guide you through the simple steps to create this vegan delight. From sautéing the vegetables to simmering the concoction of ingredients to perfection, you're in for a treat. The combination of beans and rice provides a complete protein, making this dish a nutritious and balanced option. In about an hour, you'll have a pot of delicious Vegan Jambalaya that serves four to six people. It's perfect for gatherings or meal prep, plus it's gluten-free and packed with fiber. So, get ready to enjoy a dish that's not just good for you but good for the planet too.

Common questions

  1. Can I use white rice instead of brown rice?
  2. Yes, you can substitute white rice for brown rice in this recipe. Keep in mind that the cooking time may be shorter for white rice, so adjust accordingly.
  3. Can I use different vegetables?
  4. Absolutely! Feel free to customize the recipe by using your favorite vegetables or any vegetables you have on hand. Just make sure to adjust the cooking time accordingly.
  5. Is this recipe spicy?
  6. The level of spiciness can be adjusted to your preference. If you prefer a milder jambalaya, you can reduce or omit the cayenne pepper.
  7. Can I freeze the leftovers?
  8. Yes, this jambalaya recipe freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  9. Can I make this recipe gluten-free?
  10. Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth. Double-check the labels of canned ingredients to ensure they are gluten-free as well.

Serving dishes and utensils

  • Large skillet or Dutch oven - A large, deep cooking pan with a lid, suitable for simmering the jambalaya.
  • Chef's knife - A sharp, multipurpose knife for chopping the vegetables and herbs.
  • Cutting board - A sturdy surface for safely and efficiently chopping and preparing ingredients.
  • Wooden spoon - A versatile utensil for stirring and combining the ingredients in the skillet.
  • Measuring cups - Essential for accurately measuring the vegetable broth, rice, and other ingredients.
  • Measuring spoons - Used to measure the precise amounts of spices and seasonings.
  • Lid or cover - To cover the skillet or Dutch oven while the jambalaya simmers, allowing the rice to cook properly.
  • Serving bowls or plates - For serving the delicious vegan jambalaya.
  • Garnish tools - Optional tools such as a pair of kitchen scissors or herb stripper to garnish the jambalaya with additional green onions and parsley.

Origin stories

Jambalaya, a beloved staple of Louisiana cuisine, has roots that trace back to several cultures. Its name is thought to be a combination of "jambon," the French word for ham, and "aya," an African term for rice. With a base of meat and vegetables mixed with rice, jambalaya has similarities to the Spanish dish paella, pointing to Louisiana's Spanish colonial heritage. In fact, many believe that jambalaya was born from attempts to make paella using local ingredients. Over the years, jambalaya has evolved into countless variations including this vegan version, exemplifying the adaptability of this comfort food classic. Each pot of jambalaya tells a story, simultaneously reflecting the resourcefulness of the cooks, the bounty of Louisiana's land, and the melding of cultures that characterizes this region's history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.