A vegan take on the traditional spicy southern soul food.
My best friend is in New Orleans this week, and I am having major envy. Not only could I use the warmth, but I’m also missing the culture and energy of the city. To help assuage my jealousy, I’ve channeled it into this week’s dinners. On the menu tonight? Vegan jambalaya.
This zesty creole soul food is a Louisiana-staple as rich in culture and tradition as it is in spice and flavor. Fortunately, “traditional” doesn’t mean there’s only one way to do this dish. Quite the opposite, actually. There are as many ways to prepare this meal as there are people who want to try their hand at it. It’s an easy recipe to throw together with whatever you have in your pantry, and this vegan version is one of the healthiest (and tastiest) around.
Louisiana Classic
Like gumbo, jambalaya is a classic southern dish that reflects the rich blend of cultures, especially Spanish and French influences, that have shaped Louisiana’s past and present.
Filling, but easy to prepare, jambalaya is a simple dish and a go-to for busy weeknights.
Because it’s the kind of meal that is often thrown together with leftovers and kitchen pantry staples, there are tons of variations on classic jambalaya.
However, there are a few staple ingredients present in just about every recipe, including this vegan jambalaya. Celery, onion, and bell pepper, the “holy trinity” of cajun and creole cooking, are a must. Rice is also a pretty much invariable staple of this dish.
Traditionally, jambalaya features some kind of meat, often sausage. Since this is a vegan recipe, we’ve nixed the meat. But don’t worry, this recipe bursts with plenty of other filling ingredients and flavors, no meat necessary.
Tradition Meets Plant-Based
With the exception of the meat, we’ve more or less stuck to a traditional jambalaya recipe. This healthy vegan recipe features the must-have holy trinity veggies, along with tomatoes and just about every spice in your pantry. From oregano and thyme, to paprika and cayenne, this zesty dish bursts with flavor. And if you like living on the spicy side, feel free to toss in a jalapeño pepper. We know some like it hot.
This jambalaya recipe also features three different kinds of beans to keep this meatless dish filling and protein-packed.
If you’re craving a little southern soul food, definitely give this simple vegan recipe a try. Filling, flavorful, and super healthy, this easy meal is a perfect midweek pick me up.
4.86 from 7 votes
Healthy Jambalaya Recipe
This classic Southern dish has gone Vegan, with nutrient-rich ingredients that taste phenomenal.
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Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Yield 10 people
Serving Size 1 cup
Course Dinner
Cuisine American, Southern
Author Chef Nichole
Review Recipe PIN RECIPE Print Recipe
Ingredients
US Customary - Metric
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1/2 cup celery chopped
- 4 garlic cloves minced
- 1 jalapeno pepper small, minced (optional)
- 1/2 cup green bell pepper chopped
- 1/2 cup red bell pepper chopped
- 2 tablespoons tomato paste
- 30 ounces diced tomatoes cans, no sugar added
- 3 cups vegetable broth low-sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon dried cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cups brown rice cooked
- 15 ounces butter beans can, drained and rinsed
- 15 ounces kidney beans can, drained and rinsed
- 15 ounces black beans can, drained and rinsed
- 1/4 cup cilantro fresh, chopped
- 1/4 cup parsley fresh, chopped
Instructions
In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, celery, garlic, jalapeno, green, and red pepper. Cook until the onions and peppers are soft, stirring often, about 6 minutes. Stir in the tomato paste and cook for 1 minute, stirring often.
Pour in the diced tomato and vegetable broth. Add the oregano, basil, thyme, paprika, chili powder, cayenne, salt, and pepper. Bring to a simmer and simmer, uncovered, for 20 minutes. Stir in the rice and all the beans. Simmer for another 5 minutes.
Stir in the cilantro and parsley, serve hot!
Nutrition Information
Serving: 1cup | Calories: 246kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 540mg | Fiber: 11g | Sugar: 5g |
SmartPoints (Freestyle): 3
Keywords dairy-free, Gluten-Free, Plant-Based, Vegan, Vegetarian
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