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Hi.

Plant Prowess is a blog where I document the delicious vegan food that I eat and make, both in my hometown of Durham, NC (Bull City!) and wherever else I roam

Vegan Jambalaya

Vegan Jambalaya

The Mardi Gras celebration continues with jambalaya, a Cajun/Creole classic. Its jam packed with flavor and just a hint of spice and it makes for a hearty, satisfying dinner. 

Vegan Jambalaya

A flavorful Cajun and Creole classic made vegan

Makes: 6-8 servings

Vegan Jambalaya

Prep time:

Cook time:

Total time: 65 mins

Ingredients:
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 celery stalks, diced
  • 1 medium bell pepper, diced
  • 1 medium red pepper, diced
  • 4 bay leaves
  • 14-ounce package vegan sausage (I used Field Roast Mexican Chipotle)
  • 2-3 garlic cloves, minced
  • 3 1/2 cups vegetable broth
  • 28- to 32-ounce can diced tomatoes, with liquid (see notes)
  • 15-ounce can red kidney beans, drained and rinsed
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp cayenne pepper (or to taste)
  • 1/2 tsp thyme
  • Freshly ground sea salt and black pepper to taste

Instructions:
  1. Warm vegetable oil in a large pot over medium heat
  2. Add chopped onions and sauté until translucent. Add the celery, bell pepper, garlic, bay leaves, paprika, oregano, basil, thyme, cayenne pepper, salt and pepper, and 1/4 cup vegetable broth. Cook for 10 minutes over medium heat, stirring occassionally.
  3. Add rice and stir. Add the can of diced tomatoes and the remaining vegetable broth, bring to a boil, then cover, reduce heat to low, and let simmer for 40 minutes or until the rice is done and has absorbed all of the liquid.
  4. Warm a skillet over medium heat with a teaspon of oil. Add vegan sausage and sauté until the sausage is browned and crisp.
  5. Add the sausage and rinsed kidney beans to the pot and stir.
  6. Remove the bay leaves and serve.

Notes:

Make the recipe as-is, with the tomatoes, for a Creole dish or skip the tomatoes and add 3/4 cup more vegetable broth for a more classic Cajun preparation. 

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