Vegan Jambalaya

This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It's super easy to make, so delicious and packed with proteins!

Course Main Course

Cuisine American

Prep Time 7

Cook Time 8

Total Time 15

Servings servings

Calories 375kcal

Author Sina

Ingredients

1 red onion, chopped
3 cloves of garlic, minced
1 red bell pepper, cut into medium-sized chunks
2 stalks of celery, chopped
2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
1 can (14 oz) crushed tomatoes
1 can (14 oz) kidney beans, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika powder
2 tablespoons soy sauce
1 teaspoon Tabasco
salt, to taste
cayenne pepper, to taste
2 green onions, cut into rings
1/2 cup fresh parsley, chopped

Instructions

In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

Nutrition