Jambalaya (Plant Based)
- Jay Ziebart
- Jun 26
- 2 min read
This New Orleans inspired plant based jambalaya recipe turned out better than I could have imagined. It has a few ingredients (some nontraditional), but so much nourishment and so incredibly tasty – it’s so worth it!
We made this in our Weekly Cooking Class!

Ingredients
Brown Rice, prepared *sub: any whole grain
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
2 red/orange/yellow peppers, finely diced
Optional: 1 spicy pepper of choice, minced
2 medium carrots, finely diced
3 celery ribs, finely diced
3 garlic cloves, minced
14.5 oz. can fire roasted diced tomatoes
1 tablespoon tomato paste
4 cups low sodium vegetable broth
15 oz. can kidney beans, drained and rinsed*
¼ teaspoon liquid smoke
Optional: Plant Based Andouille Sausage (recipe coming!)
1 large bay leaf
1 teaspoon smoked paprika
1 teaspoon sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon dried crushed thyme leaves
¼ teaspoon dried oregano
¼ teaspoon dried dill weed
½+ teaspoon chipotle pepper (to taste)*
¼ teaspoon black pepper (to taste)
Optional: 3 cups fresh greens
Optional Toppings: Green Onion/Parsley/Hot Sauce/Plant Based Sour Cream
Instructions
1. In a large pot water sauté onion, carrot, and celery for 3 to 5 minutes or until onions become somewhat translucent.
2. Add garlic and peppers, continue to sauté for 1 to 2 minutes, using water or vegetable stock to prevent sticking as needed.
3. Add the seasonings and spices, except the bay leaf, and cook for another minute.
4. Add everything else, except optional ingredients and bay leaf. Stir well then gently press in bay leaf and simmer for at least 20 minutes – up to 40. Watch for the broth to turn thick and velvety red. This dish is best the next day. If you have the patience, allow it to cool, refrigerate, and eat tomorrow.
5. Add greens just before serving. Either add directly to the pot to warm through or to the bottom of your dish and pour over hot jambalaya.
6. Top as you like and enjoy!
*There are a couple of nontraditional ingredients, but they are delicious in this recipe!
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