Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan Jambalaya

Taking all the delicious classic flavors of Jambalaya and turning them into this easy healthy dish. This recipe is great for meal prepping, or serving to non vegan guests, they won't even be able to tell the difference!

Happy Friday! I am finally Covid free, so needless to say I had no self control at the grocery store. It's crazy how much my body craves such a variety of fruits and vegetables when I go even just a couple days of eating bland foods. Luckily I had lots of foods and snacks I needed to eat up during my isolation, but I was definitely ready to eat some brightly colored fruits and vegetables.


What better way to enjoy vegetables than in jambalaya? Jambalaya was a staple in my house growing up, but it definitely looked different than the jambalaya you see above. My mom used to buy the rice mixes, then add some peppers and sausage. It was delicious, but could use a healthy upgrade. Obviously when I went vegan, I no longer ate the traditional kind, however I quickly learned that jambalaya is one of the absolute easiest dishes to veganize out there! Not only is it super easy to veganize, but it is also easy to make very healthy. What do I mean healthy? My definition of healthy is vegan food that is whole foods plant based. Whenever I eat, I always look for foods that are as close to their natural form as possible. Therefore the more vegetables in a dish the healthier it is, and that is a foolproof formula.


Typically when I make vegan jambalaya I just omit the meat. However I recently found a delicious meat substitute that is made with minimally processed ingredients. There are no weird ingredients that you can't pronounce like a lot of the vegan meat substitutes I see out there, which is great. https://www.noevilfoods.com/ . Originally I was going to go with their sausage links, but I ended up going with their "chicken", because I feel like I've tried all the vegan sausages out there, but there are not many "chicken" substitutes, so I wanted to see how it stacked up, and I gotta say I was a huge fan. I also went with this one, because the sodium was about half as much, and I feel like I have been eating more salty foods recently, so I cut back when I can. This is also great if you are in a rush and not wanting to make your own "chicken" seitan. However if you want to make your own I have a great recipe up on my blog: https://www.theallnaturalvegan.com/post/vegan-chicken-teriyaki-bowl


Let's get to the recipe!

Recipe

Serves: 4-6

Total Time: 30 Minutes

Ingredients:

- 1 1/2 Cup uncooked brown rice

- 1 Package Noevil vegan meat

- 1 Cup celery

- 1 Red onion- diced

- 1 Bell pepper- diced

- 1 Jalapeno- diced

- 1 Zucchini- cut into half moons

- 4 Cloves garlic - minced

- 1 Can unsalted diced tomatoes

- 2 Cups vegetable broth

- 1 Can unsalted kidney beans

- 2 Teaspoons Coconut aminos, or liquid aminos

- 2 Tablespoons nutritional yeast

- 1 1/2 Tablespoons chili powder

- 1 Tablespoon paprika

- 1 Teaspoon each: (I used fresh, but for measurements sake I am going to use dried) Thyme, Oregano, Basil

- Red pepper flakes and hot sauce to taste

Directions:


  1. Start by cooking your rice in the vegetable broth. If you have a Ninja Foodi, InstaPot, or rice cooker, use this to speed up the process.

  2. While the rice is cooking, saute the onion, celery, garlic, and peppers together in a pan with the diced tomatoes.

  3. Once vegetables are cooked, add the vegan meat, and zucchini. Add the spices, coconut aminos, and nutritional yeast.

  4. Once the rice is cooked add to the pan along with the kidney beans and cook for 10 minutes on low allowing all the flavors to combine.