Vegan Jambalaya
Smoky paprika, cayenne, and the Creole base of onion, celery, and bell pepper give this one-pot rice dish its characteristic depth and heat. Plant-based sausage and kidney beans stand in for the traditional meat, and everything cooks together in roughly 45 minutes. It scales up easily, making it a practical choice for meal prep or feeding a crowd.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
Produce & Aromatics
- 1 tablespoon olive oil extra virgin preferred
- 1 cup yellow onion finely diced
- 1 cup green bell pepper finely chopped
- 1 cup celery finely chopped
- 4 cloves garlic minced
Dry Ingredients
- 1 cup long grain white rice preferably basmati or jasmine
- 1 tablespoon Cajun seasoning store-bought or homemade
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to spice preference
Wet Ingredients
- 1 can diced tomatoes 14.5 oz can with juices
- 2 cups vegetable broth low-sodium preferred
Protein & Flavor
- 8 oz vegan sausage sliced into coins
- 1 cup cooked kidney beans drained and rinsed if canned
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- In a large Dutch oven over medium heat (350°F / 175°C), heat olive oil. Add diced onion, bell pepper, and celery. Sauté 7–10 minutes until vegetables are soft and slightly caramelized.
- Stir in garlic and cook for another 1–2 minutes until fragrant; do not let it brown.
- Add sliced vegan sausage and cook for 4–5 minutes, until browned on both sides.
- Mix in rice, Cajun seasoning, smoked paprika, and cayenne. Stir to toast rice slightly and coat with spices—about 1 minute.
- Pour in diced tomatoes with juices and vegetable broth. Bring to a light boil, then reduce heat to low (simmering), cover, and cook for 25–30 minutes, or until rice is tender and liquid is mostly absorbed.
- Gently stir in kidney beans and simmer uncovered for another 5 minutes. Taste and adjust salt or spices as needed.
- Turn off heat, top with chopped parsley, and let rest for 5 minutes before serving.
Notes
- For an extra smoky flavor, try adding a few drops of liquid smoke when adding the broth.
- Don't lift the lid too often—steam is key for cooking rice evenly.
- If rice is still firm at the end of cooking, add 1/4 cup more broth, cover, and cook another 5 minutes.
Nutrition
Calories: 419kcalCarbohydrates: 65gProtein: 21gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 888mgPotassium: 754mgFiber: 10gSugar: 7gVitamin A: 1951IUVitamin C: 47mgCalcium: 94mgIron: 16mg
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