Vegan Jambalaya

Spice up your weeknight dinner with this delicious vegan Jambalaya! This southern-inspired dish is packed full of mushrooms, artichokes and kidney beans for a one-pot meal that's bursting with flavor. With an easily adjustable spiciness level (we use spices just like the traditonal recipe!), it's perfect for busy weekday evenings - plus it can even be prepped in advance, so you don't have to worry about last minute hustle. Gluten-free and nut free? Sign us up already!

Course Vegan Rice

Cuisine American

Keyword oil-free dinner, vegan american recipe, vegan jambalaya, vegan louisana recipe, vegan one pot recipeps, vegan rice dish, vegan southern recipe, wfpb recipe, whole food plant based recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 331kcal

Author Jasmin

Ingredients

2 pck mushrooms sliced
4 garlic cloves minced
1 medium yellow onion diced
pinch cayenne
1 teaspoon sweet paprika
pinch clove
pinch allspice
½ teaspoon dried thyme
¼ teaspoon powdered mustard
¼ cup 60 ml beer
1 carrot chopped
3 celery ribs chopped
5 cups 1.25 l veggie broth
1 14.5 oz or 400g can diced fire roasted tomatoes
2 tablespoon soy sauce tamari or coconut aminos
1 ½ teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
¼ teaspoon dried dill weed
½ teaspoon kelp powder
1 teaspoon dried basil
2 teaspoon smoky paprika
2 bay leaves
4 juniper berries
1 tablespoon Tabasco Sauce adjust to taste
Salt and freshly ground black pepper
1 ½ cups brown rice
2 medium bell peppers seeded and chopped
2 cans kidney beans drained
1 ½ cups chopped spinach or kale
1 can artichoke hearts
⅓ cup chopped green onions
¼ cup chopped fresh parsley plus more for garnish if desired

Instructions

Chop the onions, mushrooms, and garlic. Sauté them in a large pot on medium heat. Add a little bit water sporadically.Add cayenne pepper, paprika, clove, allspice, dried thyme, and mustard powder. Sauté until the mushrooms are colored.
Deglaze the mushrooms with the beer (non-alcoholic beer optional) and wait until it is overcooked. Add the chopped carrots and celery and let them sauté briefly. Add all the remaining ingredients like the uncooked rice, red beans, vegetable stock and spices except green onions, parsley and spinach and let it simmer with a lid on until the rice is soft.
Depending on the type of rice, the cook time can take between 20 and 50 minutes. When the rice cooks, make sure there is always enough liquid in it, but not too much liquid either. Finally, add the scallion, parsley and spinach. Season the jambalaya with Tabasco sauce as a hot sauce, sea salt and black pepper. Remove the bay leaves.

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Nutrition