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Jambalaya (Plant Based)

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!


Plant Based Jambalaya in a White Bowl
Plant Based Jambalaya in a White Bowl

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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