Jambalaya Vegan

Experience the bold and vibrant flavors of the South with this Vegan Jambalaya, a plant-based twist on a Creole classic. Packed with smoky spices, juicy okra, creamy kidney beans, and hearty vegan andouille sausage, this one-pot wonder is a comforting, flavor-packed meal that’s as nourishing as it is satisfying. Long-grain white rice simmers to perfection with fire-roasted tomatoes, tender veggies, and a rich vegetable broth, bringing all the flavors together in just under an hour. With a hint of heat from cayenne and a burst of freshness from parsley and green onions, this dish is perfect for a weeknight dinner or a casual gathering. Gluten-free, full of protein, and bursting with authentic Louisiana-inspired goodness, this easy Vegan Jambalaya guarantees a taste of the bayou in every bite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 14-ounce can fire-roasted diced tomatoes, undrained
• 3 cups vegetable broth
• 1 cup long-grain white rice, rinsed
• 2 links vegan andouille sausage, sliced
• 1 cup cooked kidney beans, rinsed and drained
• 1 cup okra, sliced
• 2 tablespoons chopped parsley, for garnish
• 2 stalks green onions, sliced, for garnish

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1-2 minutes until the spices are fragrant.

Step 4

Add the canned diced tomatoes (with their juices), vegetable broth, and rinsed rice. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 15 minutes, stirring occasionally.

Step 6

Add the sliced vegan andouille sausage, kidney beans, and okra to the pot. Stir gently to incorporate.

Step 7

Continue to simmer, covered, for an additional 10-15 minutes, or until the rice is tender and the liquid has mostly absorbed. Stir occasionally to prevent sticking.

Step 8

Remove the pot from heat and let it rest for 5 minutes, covered, to allow the flavors to meld.

Step 9

Garnish with chopped parsley and sliced green onions before serving.

Step 10

Serve warm and enjoy your Vegan Jambalaya!

Nutrition Facts

Serving size	2260.2 grams (2260.2g)

Amount per serving	% Daily Value*
Calories	1614

Total Fat 53.20g	68%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 6020mg	262%
Total Carbohydrate 221.60g	81%
Dietary Fiber 46.70g	167%
Total Sugars 38.70g
Protein 75.10g	150%

Vitamin D 0IU	0%
Calcium 584mg	45%
Iron 22mg	121%
Potassium 4558mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 18.0%

Carbs: 53.2%