This Cajun-Inspired Vegan Jambalaya brings the soulful flavors of Louisiana right to your kitchen, minus the meat. It's a hearty, one-pot meal that’s perfect for a cozy dinner or a festive occasion.
The base of this dish begins with a hearty mix of vegetables. Olive oil provides a smooth base for sautéing, adding a light richness. The trio of onion, green bell pepper, and red bell pepper serves as the aromatic foundation, offering sweetness and depth. Celery adds a mild bitterness that balances the dish.
Garlic brings a fragrant punch, while long-grain brown rice acts as the filling, nutty canvas for all the flavors. Diced tomatoes provide acidity and moisture, helping the rice cook evenly. Vegetable broth and water are the main cooking liquids, enhancing the rice’s flavor as it absorbs them.
Cajun seasoning is the star spice mix, delivering a bold, spicy kick with warmth from smoked paprika. Thyme and oregano blend in subtle earthiness, while cayenne pepper offers an optional extra heat for the adventurous. Tempeh provides a meaty texture and protein punch, while okra adds a unique, silky texture. Finally, green onions top it all with a fresh, zesty note.
This jambalaya pairs beautifully with a crisp green salad topped with a tangy vinaigrette. For a Southern touch, serve it alongside cornbread or a simple garlic bread to mop up any leftover sauce.
Start by heating your olive oil in a large skillet or Dutch oven over medium heat. Once warm, toss in the onion, green bell pepper, red bell pepper, and celery. Sauté these until they're soft, which should take about five minutes. Add in the garlic and stir until it’s fragrant, just a minute or so.
Next, mix in the rice, ensuring it's well-coated with the oil and vegetables. This step helps the rice absorb flavors right from the start. Pour in the diced tomatoes, vegetable broth, and water. Stir everything to combine well.
Sprinkle in the Cajun seasoning, smoked paprika, thyme, oregano, and, if you’re feeling brave, the cayenne pepper. Make sure everything is mixed thoroughly before bringing it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes.
After the rice has had its time to cook, stir in the tempeh and okra. Cover the pot again and let it cook for another 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed. Season with salt and pepper to your taste. Before serving, sprinkle with chopped green onions for that fresh finish.
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