One-Pot Vegan Jambalaya
Inspired by the classic Louisiana recipe, this plant-based version is easy to make and packed with flavor. 24g of protein per serving!
Servings: 4 people
Calories: 510kcal
Equipment
- 1 skillet
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 lb vegan sausage links sliced (I used Field Roast sausage)
- 1 onion finely chopped
- 2-3 celery ribs medium size, finely chopped
- 1-2 bell peppers cored and finely chopped
- 1-2 jalapeños cored and finely chopped
- 3-4 garlic cloves minced
- 14 ounces crushed tomatoes
- 1 cup long grain white rice
- 3 cups vegetable broth
- 1 15-ounce can kidney beans drained and rinsed
- 1 cup thinly-sliced okra fresh or frozen and pre-sliced
- 2 tablespoons Cajun seasoning or Creole seasoning
- 1 teaspoon dried thyme
- ½ teaspoons fine sea salt & cracked black pepper
- fresh parsley and thinly-sliced green onions for garnish
Instructions
- In a large pot or skillet, warm 2 tablespoons oil over medium heat. Add the sausage links and cook for about 5 minutes on each side, until light golden brown. Transfer to a plate lined with a paper towel and set aside. Scrape out any bits of sausage that were left in the pot and discard.
- To the same pot, add the remaining tablespoon of oil. Add the onion, celery, bell pepper, and jalapeño. Cook for about 5 minutes.
- Next, add the cajun seasoning, thyme, and garlic. Continue to cook for another 5 minutes, or until the vegetables are slightly tender. Pour in the crushed tomatoes, broth and rice. Bring to a boil then reduce to a simmer. Cover and cook for 15-20 minutes, until the rice is cooked through.
- Lastly, stir in the okra. Cover and cook for 5 minutes more. Add the beans and sausage to the pot, stir everything together and cook until heated through. Seasoning with salt & pepper. Serve warm with desired garnishes and enjoy!
Nutrition
Calories: 510kcal | Carbohydrates: 68g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 848mg | Potassium: 630mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3476IU | Vitamin C: 61mg | Calcium: 94mg | Iron: 4mg