Vegan Jambalaya

I find so many traditional comfort foods are easily made plant-based. This Vegan Jambalaya is the perfect example. While you can add a plant-based sausage (or another type of sausage, chicken or shrimp), this recipe fills you up, has plenty of protein and is as comforting as any jambalaya recipe, exactly as written. If you can find okra, it is so fun to use and helps the jambalaya thicken, but green beans work great too. Better yet, use both! Trying to get more vegetables into your day without eating salads at every meal? Looking for plant-based comfort food? Want the ease of a one pot meal? Ready to stock the fridge with the best leftovers? This recipe is it!

Yield: 6-8 servings

Cook time: 35 minutes

Ingredients

2 tsp neutral flavored high heat cooking oil

1 yellow onion, peeled and diced

1 green bell pepper, stems and seeds removed and diced

1 red bell pepper, stems and seeds removed and diced

2 ribs of celery, chopped

4 cloves garlic, peeled and minced

1 tsp salt

½ tsp pepper

1 tsp thyme

1 tsp oregano

1 tsp paprika

½ tsp red pepper flakes. Add more for spicier jambalaya

½ tsp cayenne pepper. Add more for spicier jambalaya

14 oz can crushed tomatoes

1 Tbsp white wine vinegar

1 15 oz can kidney beans

1 and ½ cups green beans, ends removed and cut into 1 inch pieces

1 cup thinly sliced okra (you can substitute with another cup of green beans cut the same). Frozen okra will work too.

2 cups white rice, uncooked

4 cups vegetable broth

1-2 green onions, ends removed and sliced thin. For garnishing.

Hot sauce to taste

Preparation

Step 1: Heat a large pot or dutch oven over medium heat and add the neutral cooking oil. Add the onion and cook for 2 minutes until translucent. Add the bell peppers, celery, garlic, salt, pepper, thyme, oregano, paprika, red pepper flakes and cayenne pepper and cook for another 2 minutes, stirring regularly.

Step 2: Add the tomatoes, white wine vinegar, along with the kidney beans, green beans and okra if you’re using. Stir and cook for 5 minutes. Add the uncooked rice and vegetable broth. Bring the broth to a boil, turn to low, cover and let simmer for 20-25 minutes, stirring occasionally. The liquid should be absorbed and rice cooked.

Step 3: Season with additional salt, pepper and hot sauce as desired. Serve immediately with sliced green onions on top.