Spicy Vegan Jambalaya
This plant-based twist on the classic jambalaya offers a spicy, flavorful dish that's rich in nutrients and perfect for anyone seeking a vegan Creole experience. Packed with vegetables and spices, it's a satisfying meal for any occasion.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 ribs celery, sliced
4 cloves garlic, minced
1 cup okra, sliced
1 can (15 oz) diced tomatoes
1 1/2 cups vegetable broth
1 cup long grain rice
1 can (15 oz) kidney beans, drained and rinsed
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
2 green onions, chopped
2 tbsp chopped fresh parsley
1 lemon, cut into wedges
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, red bell pepper, and celery. Cook until softened, about 5 minutes.
2. Stir in the garlic and okra, cooking for another 2 minutes until the garlic is fragrant.
3. Add the diced tomatoes, vegetable broth, rice, kidney beans, smoked paprika, cayenne pepper, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
5. Remove from heat and let sit for 5 minutes. Discard the bay leaf.
6. Stir in the chopped green onions and parsley. Serve hot with lemon wedges on the side.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of vegetable broth if needed to prevent sticking.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
