Vibrant vegetables, wholesome grains, and plant-powered goodness come together to create a dish full of flavors and capture the essence of traditional Creole cuisine.
The heart of this jambalaya is brown rice, with a spicy and savory affair with the kick of jalapeños, rotel spicy tomatoes, smoked paprika, and creole seasoning.
A can of dark red kidney beans, mushrooms, celery, and diced peppers adds a dose of protein and essential veggies, making this vegan jambalaya a great all-round, healthy dish!
VEGAN JAMBALAYA RECIPE
- 1 large onion, diced
- 1 garlic clove, minced
- 1 red bell pepper, diced
- 5 stalks celery, diced
- 1 large tomato (sliced)
- 8 ounces of mushrooms, sliced
- 1 10-ounce can of Rotel spicy tomatoes or a can of 15-ounce diced tomatoes (if you prefer less spicy)
- 1 jalapeno pepper, seeded, cleaned, and diced
- 2 cups uncooked jasmine brown rice
- 6 cups vegetable broth
- 1 cup of dark red kidney beans, soaked overnight and boiled for 10 minutes.
- 1 Cup of Veggie Shreds or Soy Curls
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons creole seasoning or equal parts of paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper.
- 1 teaspoon smoked paprika (add more to taste)
- 1 teaspoon garlic powder (add more to taste)
- Parsley to garnish
- Saute garlic, onion, celery, and mushrooms in a pan until the onions are translucent.
- Add diced red bell pepper, tomatoes, jalapeños, and half of the bag of Gardein veggie beef crumbles. Cook until soft and the veggie meat starts to crisp up!
- Add Rotel tomatoes and stir (if you prefer it less spicy, use a can of diced tomatoes without added heat). Add red kidney beans, Worcestershire sauce, herbs, and seasoning.
- Next, add 6 cups of vegetable broth and bring to a boil.
- Add 2 cups of uncooked brown rice. Again, bring to a boil and stir. Reduce to a simmer and cover, cooking for 25 minutes.
- Add parsley to garnish and serve!