Vegan Jambalaya #vegetarian #dinner

Vegan Jambalaya #vegetarian #dinner

I needed to make a vegetarian jambalaya for the blog. It makes such a simple and flavorful vegetarian supper and it's so ameliorating! I'm so happy I at long last got around to making it for the blog! It's very an attendant! This veggie lover jambalaya with beans and vegetables is a definitive solace nourishment from the South! It's overly simple to make, so flavorful, and stuffed with supplements!

Jambalaya is a mainstream rice dish from the Southeast of the United States, particularly Louisiana. It regularly incorporates rice, vegetables, some sort of meat or frankfurter, and now and again also fish. As it is a cheap dish than can without much of a stretch be received to whatever the cook has available, jambalaya has been around for quite a while.

The most prevalent vegetables for jambalaya are celery, green chime pepper, tomatoes just as onions and garlic. A few recipes also call for carrots. For a veggie lover form, you can also utilize tofu rather than the meat or a vegetarian andouille hotdog as I did.

My veggie lover jambalaya is unquestionably not a customary jambalaya but rather it's sooo scrumptious and very simple to make! In addition, it contains a huge amount of protein and supplements!

Also try our recipe Vegan Winter Lentil Stew

Vegan Jambalaya #vegetarian #dinner

This veggie lover jambalaya makes the ideal vegetarian supper! It's too simple to make thus heavenly. It has been one of my preferred veggie lover recipes or recipes with rice for quite a while.


  • 1 red onion, chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, cut into medium-sized chunks
  • 2 stalks of celery, chopped
  • 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
  • 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) kidney beans, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika powder
  • 2 tablespoons soy sauce
  • 1 teaspoon Tabasco
  • salt, to taste
  • cayenne pepper, to taste
  • 2 green onions, cut into rings
  • 1/2 cup fresh parsley, chopped


  1. In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
  2. Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
  3. Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

Read more our recipe : Baked Tomatoes with Mozzarella & Parmesan (Baked Parmesan Tomatoes)

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