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Vegan Jambalaya

This vegetarian dish formula is super simple to form with basic storage room staples. Tomato-y rice tasteful with countless herbs and spices and bulked up with celery, peppers and a range of mixed beans create a hearty, warming and filling fast night lunch or dinner.

Vegan Jambalaya

It’s exhausting to beat rice dishes that may be boiled up with least effort and something goes. vegetarian dish, as an example, may be created during a hundred and one alternative ways with whichever vegetables and seasonings you have got reachable.

Such is additionally the case with this vegetarian dish. You’ll want the fundamental incontestible Creole combination of onion, celery and bell pepper, however at that time I’d say you'll be able to get pretty inventive. Since we’re creating this dish formula eater and getting rid of all the meat, you'll be able to replace it with something you wish.

I’ve chosen to stay it easy and use a three-bean combine however I’ve seen ton of alternative vegetarian recipes that use faux meat merchandise. Be careful, though, simply because it’s not real meat doesn’t mean that it’s healthy.

Those meat analogue merchandise square measure still processed merchandise and filled with salt. bean curd marinated like this smoky bean curd bacon or these smoky marinated mushrooms would even be nice during this dish formula. Why not add some additional garden truck power with some sliced broccoli, kale or butternut squash? And don’t feel restricted by the rice either.

Vegan Jambalaya


  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • Half a green pepper, diced
  • Half a red pepper, diced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 4 cups (1 litre) vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoky paprika
  • ½ teaspoon dried cayenne pepper
  • 2 bay leaves
  • 2 tablespoons Tabasco sauce (adjust to taste)
  • 2 tablespoons soy sauce
  • Pepper, to taste
  • 2 cups (400 grams) uncooked brown rice
  • 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
  • 1 teaspoon salt (or to taste)
  • ¼ cup (7 grams) fresh chopped parsley
  • 1 green onion, chopped (optional)


  1. Heat a large pan over medium-high heat and add a splash of water or a tablespoon of oil. Add the onion, and garlic and sauté until soft. Add the celery and peppers, and another splash of water if necessary, and sauté until just beginning to soften.
  2. Add the crushed tomato, vegetable stock, herbs, spices and sauces (except the salt) and rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
  3. Once the rice is tender, stir in the beans and taste. Add salt if necessary. Give it a minute for the beans to heat then serve the jambalaya with fresh chopped parsley and green onion sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.

Recipe From : CIlantro & Citronella

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