Best Vegan Jambalaya Recipes

VEGAN JAMBALAYA

Vegan jambalaya image

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
1 large onion (180g), finely chopped
4 celery sticks , finely chopped
1 yellow pepper , chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves , finely grated
400g butter beans , drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley , chopped

Steps:

Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Nutrition Facts : Calories 547 calories, Fat 15 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 19 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.31 milligram of sodium

SLOW COOKER JAMBALAYA (VEGAN)

Slow Cooker Jambalaya (Vegan) image

A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired.

Provided by Maggie Huffman

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 4h55m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil, or to taste
1 (28 ounce) can diced tomatoes with juice
8 ounces seitan, cut into cubes
8 ounces smoked vegan sausage, cut into 2-inch slices
½ large onion, chopped
½ large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 cup vegetable broth
2 cloves garlic, minced
1 tablespoon miso paste
1 ½ teaspoons Cajun seasoning
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup rice
1 tablespoon chopped fresh parsley, or to taste

Steps:

Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 40.8 g, Fat 10.3 g, Fiber 3.8 g, Protein 19.9 g, SaturatedFat 1.7 g, Sodium 965.3 mg, Sugar 5.2 g

SLOW COOKER VEGAN JAMBALAYA

Slow cooker Vegan Jambalaya image

Categories Vegetable

Number Of Ingredients 17

Ingredients

1 tablespoon Olive Oil
1 Green bell pepper (diced)
2 Celery stalks (diced)
1 Medium onion (diced)
3 Garlic cloves (minced)
14 ounce Diced Tomatoes (14 oz can)
4 cups Veggie Broth
2 tablespoon Paprika
2 tablespoon Ground Cumin
2 teaspoon Black pepper
1 teaspoon Dried thyme
1 teaspoon Dried oregano
2 tablespoon Cayenne pepper hot sauce
2 cups Long grain brown rice (or basmati)
14 ounce Red kidney beans (14 oz can or 1.75 cups cooked)
2 cup Vegan Sausage (chopped)
3 cups Scallions (chopped)

Steps:

Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano and hot sauce into slow cooker set to low heat.
Cover and cook for 4-5 hours, stirring occasionally.
Add the rice and raise the heat to high.
Stir, cover and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.
Served topped with scallions.

VEGAN JAMBALAYA

Vegan Jambalaya image

This is from a great new Vegan cookbook that my sister got me. I always looked at Vegan food as earthy and grose, but this really changed my mind.

Provided by MizEmerilLagasse

Categories Tempeh

Time P1DT5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb tempeh
1 lb vegetarian sausage
1 tablespoon vegetarian chicken flavored broth mix (check a HFS)
olive oil, additional for cooking
1 tablespoon Tabasco sauce
2 tablespoons cajun seasoning
1/2 teaspoon cayenne
1 can artichoke heart
1 cup rice
water
salt and pepper
1 (10 ounce) can rotel diced tomatoes, it doesn't say the ounces
1/2 large onion, dinced
1 red bell pepper, sliced
1 green bell pepper, sliced

Steps:

Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
Brown tempeh and tempeh sausage in pan with additional olive oil.
Remove from heat.
Add artichoke hearts.
In large pot, put 2 T.
olive oil, 1 T.
cajun seasonings, onion, peppers, and garlic.
Saute until onion is clear.
Add 1 cup of rice and stir over high heat until rice is translucent.
Add 2 cups of water and juice from can of Rotel.
Stir and then cover.
reduce heat to medium-low and cook for 25 minutes.
Once rice is cooked-- remove from heat.
Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.

Nutrition Facts : Calories 721.8, Fat 33.5, SaturatedFat 6, Sodium 1046.6, Carbohydrate 68.5, Fiber 6.2, Sugar 4.7, Protein 46.7

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