Rice and beans get the royal treatment in this Creole vegan jambalaya. New Orleans flavors simmer slowly in the traditional way. Party time on your plate!
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1/2 cup celery, chopped
- 1 Tbsp Tony Cacheres
- 2 garlic cloves, chopped
- 1/2 cup tomatoes, chopped
- 1 1/2 Tbsp tomato paste
- 3 bay leaves
- 2 Tbsp vegan worcestershire (Annie’s)
- 5 dashes Louisiana hot sauce (or, to taste)
- 1 1/2 cups long grain rice
- 3 1/2 cups vegetable broth (3 tsp Better Than Bouillon + 3 1/2 cups hot water)
- 1–2 vegan sausage(s)
- 1 can red kidney beans, drained
- Green onion
- Heat oil in large, heavy pot over medium.
- Add onions. Reduce heat too low. Cook for 30-45 minutes until brown. Stirring occasionally.
- Add pepper & celery.
- Cook, stirring for 10 minutes until soft.
- Add garlic, tomatoes, tomato paste, bay leaves, Worcestershire, hot sauce, cajun seasoning, and rice. Slowly add broth.
- Bring to a boil. Cover and reduce heat to low.
- Cook for 20 minutes, or until most of the liquid is absorbed and rice is tender.
- Stir in sausage and kidney beans.
- Cover and cook 10 minutes longer.
- Remove from heat and keep covered. Allow jambalaya to steam for 10 more minutes before serving.
- Garnish with green onion.
Vegetarian: This recipe is vegetarian
Vegan: This recipe is vegan
Gluten-Free: Omit vegan sausage and vegan worcestershire sauce.
- Category: Dinner
- Cuisine: Cajun
Keywords: vegan jambalaya, vegetarian jambalaya, vegan creole jambalaya, vegan cajun food, vegan mardi gras food