Spicy Vegan Jambalaya
Spicy Vegan Jambalaya is a vibrant and hearty dish packed with flavor, making it perfect for any occasion. Inspired by the traditional Creole dish, this vegan version is just as satisfying without any animal products.
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Ingredients for Spicy Vegan Jambalaya
Olive oil is the base for sautéing, adding a subtle richness. Onion, green bell pepper, red bell pepper, and celery form the aromatic backbone of the dish, known as the "holy trinity" in Cajun cooking. Garlic and okra bring an earthy flavor and texture.
Diced tomatoes provide a juicy base, while vegetable broth enhances the overall depth. Long grain rice is the main filler, absorbing all the delicious flavors. Kidney beans add protein and heartiness.
The spices — smoked paprika, cayenne pepper, dried thyme, and dried oregano — are what make it spicy and flavorful. Bay leaf infuses its subtle aroma. Salt and pepper to taste, of course.
Finally, green onions, parsley, and lemon wedges are for garnishing and adding a fresh pop.
Spicy Vegan Jambalaya Tips & Tricks
- For extra spice, add a pinch more cayenne or a splash of hot sauce.
- If you don't like okra, substitute with zucchini or leave it out entirely.
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Use fresh herbs if possible; they really make a difference in flavor.
Serving Ideas for Spicy Vegan Jambalaya
This jambalaya pairs beautifully with a crisp green salad or roasted vegetables. For a bit of crunch, serve it alongside some toasted bread or crackers. A cool glass of iced tea complements the spice level perfectly.
Frequently Asked Questions
- Can I make this in advance?
- Absolutely! This dish tastes even better the next day as the flavors meld together.
- Is there a substitute for kidney beans?
- You can use black beans or chickpeas as an alternative.
- How can I store leftovers?
- Store in an airtight container in the refrigerator for up to 4 days.
Spicy Vegan Jambalaya Recipe Walkthrough
Start by heating the olive oil in a large pot over medium heat. Add the onion, green bell pepper, red bell pepper, and celery. Sauté these for about 5 minutes, stirring occasionally, until they soften and become fragrant.
Next, stir in the garlic and okra. Let them cook for another 2 minutes. You'll know it's time to move on when the garlic smells divine.
Add the diced tomatoes, vegetable broth, rice, kidney beans, and all your spices: smoked paprika, cayenne pepper, thyme, oregano, and the bay leaf. Season with salt and pepper, then give everything a good stir to combine.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Check the rice; it should be tender, and most of the liquid should be absorbed.
When done, remove the bay leaf and let the pot sit off the heat for about 5 minutes. Stir in the green onions and parsley just before serving. Serve hot with lemon wedges on the side for a zesty finish.
Why This Spicy Vegan Jambalaya Works
- A delightful blend of spices that brings warmth and depth.
- Perfect for meal prep and gets even better the next day.
- Easy to make with pantry-friendly ingredients.
- Versatile and can be customized to suit your taste.
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
Step-by-step 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.