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Mardi Gras Vegan Jambalaya


  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 100
  • Total Time: 1 hour 45 minutes
  • Yield: 4 Servings 1x

Description

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!


Scale

Ingredients

  • 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‚Äôs)
  • 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)
  • 12 vegan sausage(s)
  • 1 can red kidney beans, drained
  • Green onion

Instructions

  1. Heat oil in large, heavy pot over medium.
  2. Add onions. Reduce heat too low. Cook for 30-45 minutes until brown. Stirring occasionally.
  3. Add pepper & celery.
  4. Cook, stirring for 10 minutes until soft.
  5. Add garlic, tomatoes, tomato paste, bay leaves, Worcestershire, hot sauce, cajun seasoning, and rice. Slowly add broth.
  6. Bring to a boil. Cover and reduce heat to low.
  7. Cook for 20 minutes, or until most of the liquid is absorbed and rice is tender.
  8. Stir in sausage and kidney beans.
  9. Cover and cook 10 minutes longer.
  10. Remove from heat and keep covered. Allow jambalaya to steam for 10 more minutes before serving.
  11. Garnish with green onion.

Notes

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