Vegan jambalaya with beans and mushrooms in a bowl and garnished with parsley and green onion.
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5 from 1 vote

Vegan Jambalaya

This vegan jambalaya is quick and easy to make, full of spice and flavour and a great one-pot meal. Beans and mushrooms stand in for shrimp and sausage for a totally plant-based, gluten-free and oil-free version of Southern comfort food that’s just as good as the original!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Total Price: $8.95
Price per Serving: $1.49
Servings: 6
Calories: 331kcal

Ingredients

  • 1 onion diced - $0.14
  • 4 cloves of garlic minced - $0.16
  • 1 stalk of celery diced - $0.18
  • 1/2 red pepper diced - $0.43
  • 1/2 green pepper diced - $0.37
  • 20 button mushrooms quartered - $1.15
  • 1 can (400 grams / 14 oz) crushed tomatoes - $0.45
  • 4 cups (1 litre) vegetable stock - $1.80
  • 1 teaspoon dried oregano - $0.06
  • 1 teaspoon dried basil - $0.06
  • 1 teaspoon dried thyme - $0.06
  • 1 teaspoon sweet paprika - $0.12
  • 2 teaspoons smoky paprika - $0.24
  • ½ teaspoon cayenne pepper - $0.03
  • 2 bay leaves - $0.30
  • 2 tablespoons Tabasco sauce adjust to taste - $2.24
  • 2 tablespoons soy sauce or gf tamari - $0.10
  • Pepper to taste - $0.03
  • 2 cups (400 grams) uncooked long grain white rice (can sub brown rice) - $0.30
  • 1 ½ cups (50 grams) cooked kidney beans - $0.50
  • 1 teaspoon salt adjust to taste - $0.03
  • A handful of fresh chopped parsley, green onion or cilantro - $0.20

Instructions

  • Heat a large pan over medium-high heat and add a splash of water (you can use a couple tablespoons of oil if you prefer). Add the onion and garlic and sauté until soft, adding more water as necessary. Add the celery and peppers and sauté until just beginning to soften.
  • Push the vegetables to the side of the pan and add the mushrooms. Saute until browned then add the crushed tomatoes, vegetable stock, herbs, spices and sauces (except the salt), rice and beans. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently, giving it a stir from time to time, until the rice is cooked and the liquid is mostly absorbed – 15 to 20 minutes (for brown rice it needs about 40 minutes).
  • Once the rice is tender add salt if necessary. Serve the jambalaya immediately with fresh chopped herbs sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.

Video

Nutrition

Calories: 331kcal | Carbohydrates: 70g | Protein: 11g | Fat: 1g | Sodium: 1677mg | Potassium: 735mg | Fiber: 6g | Sugar: 8g | Vitamin A: 36.1% | Vitamin C: 49% | Calcium: 8.2% | Iron: 19.7%