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Vegan Jambalaya

Servings: 4
Prep Time: 15 Min.
Cook Time: 35 Min.
Difficulty: Hard

The flavors of the bayou shine through with this vegan version of a classic Cajun dish. Onions, carrots, celery and peppers are simmered in a Cajun tomato and vegetable broth mixture.

Ingredients

  • 1 tsp. Smoked paprika
  • 1 can Red beans, drained and rinsed
  • Hot sauce, optional
  • Fresh parsley, chopped, optional
  • 2 1/2 cups Vegetable stock
  • 3-4 drops Liquid smoke, optional
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp. Dried oregano
  • 1/2 tsp. Fresh ground black pepper
  • 1/2 tsp. Dried thyme
  • 1 tsp. Onion powder
  • 1 Tbsp. Vegetable oil
  • 1 1/2 tsp. Kosher salt
  • 1 can Fire roasted diced tomatoes
  • 2 cloves Garlic, minced
  • 1/2 cup Long grain white rice
  • 1/2 cup Brown rice
  • 1 cup Sliced mushrooms
  • 1 cup Diced bell pepper (green, yellow, orange or red)
  • 1 stalk Celery, finely chopped
  • 1 med. Carrot, shredded
  • 1 medium Yellow onion, diced

Directions

1.)

Pre-heat a 4-quart NUCU Stock Pot over medium low heat. Add oil and next 5 ingredients. Cook for 3-4 minutes or until softened.

2.)

Add rice and garlic. Cook an additional 3-4 minutes.

3.)

Meanwhile, in a small bowl, combine seasonings. Stir into pan with vegetables. Cook for 3-4 minutes.

4.)

Stir in liquid smoke and vegetable stock. Cover and simmer for 20-30 minutes or until liquid is almost absorbed.

5.)

Spoon into shallow bowls and sprinkle with chopped parsley and hot sauce. Serve.

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