Savor the bold and vibrant flavors of our Vegan Jambalaya, a tantalizing dish that brings the essence of Louisiana straight to your kitchen. Bursting with a medley of vegetables, aromatic spices, and protein-packed chickpeas and kidney beans, this plant-based rendition of a classic is a celebration of both taste and simplicity. Dive into a world of savory goodness that promises to elevate your culinary experience.
Our love affair with Vegan Jambalaya started with a quest for a hearty, plant-based alternative to the traditional recipe. The enticing aroma of garlic, thyme, and cumin filling the kitchen is a memory etched in our family gatherings. It’s not just a dish; it’s a journey into the heart of flavorful cooking. The first time we shared it with friends, it became an instant hit, and now, it’s a staple that graces our table with its comforting presence.
Why This Recipe Rocks:
- Flavor Explosion: The rich blend of oregano, thyme, and smoky paprika creates a symphony of flavors that dance on your palate.
- Protein Powerhouse: With chickpeas and kidney beans, this jambalaya is not just delicious but also a nutritious powerhouse.
- One-Pot Wonder: Quick and easy to prepare, this one-pot wonder ensures a satisfying meal with minimal cleanup.
Ingredients:
- 1-2 tablespoons extra virgin olive oil
- ½ onion, chopped
- 2 cloves of garlic, minced
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 carrot, peeled and chopped
- 1 14-ounce can of crushed tomatoes
- 2 tablespoons tamari or soy sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder
- 1 cup uncooked rice (short grain white rice)
- 3 cups water or vegetable stock
- 1 cup canned or cooked chickpeas
- 1 cup canned or cooked kidney beans
- Chopped fresh parsley for garnish (optional)
Instructions:
- Add olive oil to a skillet or large pot. When hot, add onions, garlic, red and green bell peppers, and carrot. Cook over medium-high heat for 5 minutes.
- Add crushed tomatoes and cook for an additional 5 minutes.
- Stir in tamari (or soy sauce), oregano, thyme, garlic powder, onion powder, cumin powder, paprika, black pepper, and cayenne powder. Add rice and water or vegetable stock, bringing it to a boil. Cook over medium-high heat for 15 minutes or until rice is cooked.
- Add chickpeas and kidney beans, stirring and cooking for an additional 1 to 2 minutes.
- Serve hot, optionally garnished with chopped fresh parsley.
Notes: Feel free to customize the spice level according to your preference. For an extra kick, serve with your favorite hot sauce. This Jambalaya keeps well in the fridge for 5-7 days, making it an excellent option for meal prep or leftovers. Enjoy the bold flavors of this Vegan Jambalaya as it transports you to the heart of Louisiana’s culinary traditions!
