Delicious Vegan Jambalaya Full Of Flavor

Delicious Vegan Jambalaya Full Of Flavor

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!




  • 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!

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