Print

Simple Vegan Jambalaya

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Main Dish
  • Cuisine: Vegan, American

This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It’s a delicious dinner recipe, which is also oil-free and very low in fat.

Simple Vegan Jambalaya - This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It's a delicious dinner recipe, which is also oil-free and very low in fat.
Did you make this recipe?
Leave us a review

Ingredients

  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Add the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes. Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.
  2. Add the chopped tomatoes and cook another 5 minutes.
  3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or broth and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
  4. Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more.
  5. Serve with some chopped fresh parsley on top (optional).
  6. Keep the vegan jambalaya in the fridge in a sealed container for 4 to 5 days.

Notes

  • Use any veggies, spices or legumes you like.
  • Feel free to use fresh tomatoes instead of the chopped canned tomatoes.
  • Add salt instead of the tamari or soy sauce if you want.
  • The classic recipe is made with long grain rice, but we used what we had on hand. Use any type of rice you prefer.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 305
  • Sugar: 4.8 g
  • Sodium: 273 mg
  • Fat: 4.1 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 53.9 g
  • Fiber: 9.5 g
  • Protein: 13.8 g