No matter where you live, you can borrow from the culinary melting pot of the world in order to bring a bold spirit to your dish. The Creole and Cajun flavors of New Orleans — steeped in rich traditions from cultures, including Africa, the Caribbean, and New World — are among my favourites. You might be surprised to discover that many of these traditional dishes, like jambalaya, are based on plant foods: beans and rice. Learn how to make jambalaya with this easy recipe for Veget Jambalaya with red beans and okra, and it’s full of flavor. You can also make Instant Pot Jambalaya with this recipe as well.
What is Jambalaya?
Jambalaya is a traditional Cajun dish with roots in Spain, West Africa, and France – particularly Provence. You can see shades of Spanish paella in this recipe, as well as a traditional Provencal rice dish called Jambalia. Jambalaya usually contains sausage and shrimp, but I skipped that and focused on the classic red beans, which are part of this food culture. You’ll see the holy trinity of onions, peppers, and celery featured in this recipe—a traditional base of ingredients used in Cajun cuisine. While I’ve spent a lot of time in New Orleans, and love the Cajun and Creole food ways, I’m not a true connoisseur. Check out Emily’s amazing work at Eat a Cajun vegan For more inspiration.
What do you serve with Jambalaya?
I love serving this one meal with a crunchy whole wheat baguette and a crunchy salad, like Kale Caesar salad. And leftovers are great the next day, too! Try this recipe for preparing meals as healthy meals and eating meals during the week.
Find out how to make jambalaya the healthy way with this vegan jambalaya recipe with red beans and okra, which is bursting with the flavors of Cajun cuisine. This healthy, satisfying, and budget-friendly recipe is a meal in one.
- 1 teaspoon Extra virgin olive oil
- 1 large onion, diced
- 3 Medium minced garlic cloves
- 2 1 medium sweet pepper (red, orange, green, or yellow), diced
- 2 medium carrots, sliced
- 2 Celery stalks, sliced
- 2 cups (200 gramsFresh or frozen chopped okra
- Half a teaspoon Cayenne pepper
- Half a teaspoon sweet Red pepper
- Half a teaspoon cumin
- 2 teaspoons chili powder
- Half a teaspoon celery salt
- hot sauceas desired (optional)
- 1 cup (200 grams) Uncooked short grain brown rice
- 1 (14.5 oz) can be roasted chopped tomatowith juice
- 1 (15thOunce (ounce) can red kidney beans (ie, Pinto beansAnd the kidney pillscranberry cereal,) with liquid (or 1 1/2 cups cooked, 23 cups Water)
- 2 cups (474 ml) vegetable broth
- Half a cup (119 ml) water
- Half a cup (15 g) fresh chopped parsley (or 1 tablespoon dried parsley)
- Heat the olive oil in a large pot Pan On a medium heat.
- Add onions and cook for 5 minutes.
- Add garlic, paprika, carrots, celery and okra and sauté for an additional 5 minutes, stirring constantly.
- Add cayenne pepper, paprika, cumin, chili powder, celery salt, hot sauce (if desired), and rice and sauté for an additional 2 minutes.
- Add tomatoes, red beans, broth and water. stir well. Bring to a boil, reduce heat to medium-low, cover and simmer for about an hour, until rice is tender, stirring constantly. Add additional water as needed to make up for moisture lost due to evaporation, but avoid thinning too much (it should be a thick, soup-like consistency).
- Remove from heat and sprinkle with parsley immediately before serving.
- Make 6 servings (about 1 1/2 cups each).
Variation: Replace the red kidney beans with any other type of bean (such as black beans, chickpeas, or heirloom varieties).
Instant Pot Instructions: Follow steps 1 through 5 with your Sauté setting, according to the manufacturer’s directions. Then tap Prepare rice. Use the quick release when you’re done cooking.
Recipe adapted from Plant-Powered for Life: Eat Your Way to Stay Healthy with 52 Simple Steps and 125 Delicious Recipes© Sharon Palmer 2014. Reprinted with permission from the publisher, The Experiment.
- Preparation time: 15 minutes
- Cooking time: 1 hour and 12 minutes
- category: Entry
- dishes: Cajun
- serving size: 1 1/2 cups
- Calories: 280
- sugar: 7g
- sodium: 424 mg
- Fat: 3 g
- Saturated fat: 1 gram
- Carbohydrates: 56 grams
- the basic: 12 grams
- protein: 10 grams
- Cholesterol: 0 mg
Key words: Jambalaya, vegan jambalaya
For more vegetarian meals, check out some of my favorites:
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