Vegan Jambalaya

This Vegan Jambalaya is a hearty, flavorful dish packed with spices, fresh vegetables, and plant-based protein, perfect for a satisfying lunch. Enjoy the vibrant colors and rich taste that pays homage to the classic Creole dish, without any animal products.

Ingredients

• Brown rice - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 3 cloves, minced
• Canned diced tomatoes - 400 grams
• Kidney beans - 1 cup, drained and rinsed
• Corn - 1 cup, frozen or fresh
• Smoked paprika - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Thyme - 1 teaspoon, dried
• Oregano - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Green onions - for garnish, chopped

Steps

1. In a large pot, heat olive oil over medium heat. Add the diced onion, green bell pepper, and celery, and sauté for about 5-7 minutes until softened.
2. Add minced garlic and sauté for an additional 1 minute until fragrant.
3. Stir in the canned diced tomatoes, brown rice, vegetable broth, kidney beans, corn, smoked paprika, cayenne pepper, thyme, oregano, bay leaf, salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 25-30 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the bay leaf and fluff the jambalaya with a fork. Adjust seasoning if necessary.
6. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from vegetables and legumes.

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