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Healthy Vegan Jambalaya

Healthy Vegan Jambalaya

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 13 Minutes
  • Cook Time: 32 Minutes
  • Total Time: 45 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Cuisine: Cajun, Creole

Description

Grab a bowl and get ready for our new comforting and cozy dish! Easy to make and filled with aromatic spices and nourishing veggies, this Healthy Vegan Jambalaya is delicious soul food in a bowl. Tasty fire roasted tomatoes, green bell peppers, celery, carrots, garlic, and onions coupled with hearty kidney beans and rice makes for a soul-satisfying dinner that will have the whole family running to the dinner table.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


Scale

Ingredients

Ingredient:

  • 1 medium yellow onion, fine dice
  • 1 green bell pepper, fine dice
  • 1 carrot, grated
  • 2 celery ribs, fine dice
  • 1 heaping tablespoon finely minced garlic
  • 114.5 oz. can fire roasted petite diced tomatoes
  • 2 cups vegetable broth *(see notes for amount ratio)
  • 2 cups water (or more broth)
  • 115 oz. can kidney beans, drained and rinsed
  • ¼ teaspoon liquid smoke
  • 1 cup to 1 ½ cups cooked rice of choice (or more if desired) *(See notes for amount ratio)

Seasonings/Spices:

  • 1 large bay leaf (or 2 small bay leaves)
  • 1 teaspoon smoked paprika *
  • 1 teaspoon sweet paprika *
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 Tablespoons dried minced onion flakes
  • ¼ teaspoon dried crushed thyme*
  • ¼ teaspoon dried oregano *
  • ¼ teaspoon dried dill weed *
  • ¼ teaspoon cayenne pepper (+/- to taste) *
  • 1 ½ teaspoon sea salt (+/- to taste) *
  • ¼ teaspoon black pepper (+/- to taste)

Other Optional Ingredients:

  • 2 to 3 cups fresh baby spinach

Optional Toppings:

  • Fresh chopped parsley
  • Hot sauce

Instructions

  1. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion, green bell pepper, carrot and celery; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.Add a tablespoon or so of water if the veggies start to stick and/or to prevent burning.
  2. Add the minced garlic and sauté for 30 seconds, add the dry spices (smoked paprika, sweet paprika, onion powder, garlic powder, dried minced onion flakes, thyme, oregano, dill weed, cayenne pepper, sea salt and black pepper) except the bay leaf and sauté to release their fragrance, about 30 seconds to one minute.
  3. Then add the fire roasted petite diced tomatoes, veggie broth, water, and bay leaf, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.  Cover with a tight-fitting lid and simmer for 15 minutes.
  4. After 15 minutes, add the kidney beans and liquid smoke, simmer for 5 more minutes, then discard the bay leaf.
  5. Test the flavors, add more spices, if necessary to achieve the level of flavor you desire. Add the cooked rice and baby spinach (optional) and cook for a few minutes.
  6. Serve with your favorite toppings.

Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Rice: Jambalaya traditionally has little to no broth; however, we really enjoyed having some broth, so we used less cooked rice. Since the rice is already cooked it is very easy to adjust the amount simply by adding more cooked rice to the dish.

*Dried Crushed Thyme:  We like to use dried crushed thyme leaves versus ground thyme.  If you use ground thyme, use ½ of the amount indicated in the recipe. 

*Spices:  The spices tend to mellow over the cooking process.  Ramp up any spices as needed near the end of the cooking time to achieve the level of spice desired.  We suggest starting on the low end for the cayenne pepper as certain brands pack more heat than others.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

*Makes:  4 – 5 servings

*Storage:  Refrigerate, use within 5 days.