Recipe for a Healthy Jambalaya

Traditional spicy southern soul cuisine with a vegan twist.

Jambalaya is a simple recipe that is filling but easy to prepare. It’s a go-to for hectic weeknights.

There are many variants on basic jambalaya since it’s a dinner that’s frequently tossed together using leftovers and pantry goods.

However, a few common components appear in almost every dish, including this vegan jambalaya. The “holy trinity” of cajun and creole food, celery, onion, and bell pepper, are essential. Rice is also a near-constant component of this meal.

Jambalaya is traditionally made with meat, most commonly sausage. We didn’t use meat because this is a vegan recipe. But don’t worry, there’s lots of other hearty ingredients and tastes in this dish, so no meat is required.

Plant-Based Meets Tradition

We’ve mostly followed a classic jambalaya recipe, with the exception of the meat. This healthful vegan meal calls for the holy trinity vegetables, as well as tomatoes and just about every spice you have on hand. This tangy recipe is bursting with flavor, from oregano and thyme to paprika and cayenne. Feel free to add a jalapeo pepper if you want things hot. We’re aware that some people want it heated.

This vegetarian jambalaya recipe also includes three different types of beans to keep it full and protein-rich.

Ingredients
2 tablespoons extra virgin olive oil

1 diced yellow onion

1 celery stalk, chopped

4 minced garlic cloves

1 small jalapeño pepper, minced (optional)

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 tbsp tomato puree

30 oz. chopped tomatoes (no sugar added) in cans

3 cups low-sodium vegetable broth

1 teaspoon oregano, dry

2 teaspoon basil (dried)

1 teaspoon thyme, dry

2 tsp. paprika (smoked)
1 tablespoon cayenne pepper
1/2 teaspoon cayenne pepper, dry
1 tsp. salt (kosher)
1/4 teaspoon black pepper, ground
3 cups cooked brown rice
15 ounces drained and cleaned butter bean can
15 ounces drained and rinsed kidney beans 15 ounces drained and washed black beans
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, garlic, jalapeño, green, and red peppers once the pan is heated. Cook, stirring frequently, until the onions and peppers are tender, approximately 6 minutes. Cook, stirring often, for 1 minute after adding the tomato paste.
Add the diced tomato and vegetable broth to the pot. Combine the oregano, basil, thyme, paprika, chili powder, cayenne pepper, salt, and pepper in a large mixing bowl. Bring to a boil, then reduce to a low heat and cook, uncovered, for 20 minutes. Combine the rice and all of the beans in a mixing bowl. Continue to cook for another 5 minutes.
Serve immediately after adding the cilantro and parsley.