Vegan Jambalaya (Slow Cooker or Stove Top!)
This easy vegan jambalaya is made with a spicy mixture of brown rice, red beans, and bell peppers. It cooks up quickly and easily on the stove, or you can let it simmer away in the slow cooker!
This easy vegan jambalaya is made with a spicy mixture of brown rice, red beans, and bell peppers. It cooks up quickly and easily on the stove, or you can let it simmer away in the slow cooker!
- 3 garlic cloves minced
- 1 tsp. dried oregano
- 2 celery stalks diced
- 1 medium onion diced
- 1 tsp. dried thyme
- 4-5 cups vegetable broth
- 1 green bell pepper diced
- 2 cups long grain brown rice
- 1 tbsp. olive oil
- 2 tbsp. ground cumin
- 2 tbsp. paprika
- 1 1/2 cups diced tomatoes (about 3 tomatoes or a 14 ounce ca
- 2 tsp. ground black pepper
- 2 tbsp. cayenne pepper hot sauce (adjust to heat pre
- 2 cups chopped vegan sausage (optional i like field roast brand)
- 1 3/4 cups cooked or one 14 oz. can red kidney beans drained
- 2-3 scallions chopped
- Carbohydrate 63.6779327023651 g
- Cholesterol 0 mg
- Fat 4.65317087197653 g
- Fiber 4.5505953780973 g
- Protein 6.81083122500984 g
- Saturated Fat 0.792691350441285 g
- Serving Size 1 1 -8 (151g)
- Sodium 17.9183761725773 mg
- Sugar 59.1273373242678 g
- Trans Fat 0.317327633078802 g
- Calories 318 calories
Step-by-step
- Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, and hot sauce into a slow cooker set to low heat.
- Cover and cook for 4-5 hours, stirring occasionally.
- About 1 1/2 hours before serving time, add rice and raise heat to high.
- Stir, cover, and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
- Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.
- Serve topped with scallions.
- Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot, add bell pepper, celery, onion, and garlic.
- Sauté for 5 minutes, until veggies are softened.
- Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice.
- Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes.
- Remove from heat and allow to sit for about 5 minutes, covered.
- If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.
- Remove lid, fluff rice with a fork, and stir in the beans.
- Serve topped with scallions.
My Favorite Weeknight Vegan Jambalaya
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But let me tell you, this vegan jambalaya recipe has become my weeknight lifesaver! It's incredibly flavorful, surprisingly easy to make, and best of all, it's completely adaptable to my schedule. Whether I have 45 minutes to spare for a quick stovetop version or a few hours to let the slow cooker work its magic, this dish always delivers.
The beauty of this recipe lies in its versatility. You can easily adjust the spice level to your liking – a dash more cayenne for those who prefer things fiery, or a little less for a milder kick. I often experiment with different vegetables, too. Sometimes I add chopped zucchini or mushrooms for extra texture and nutrients. And the best part? Leftovers are just as delicious the next day, making it a perfect meal-prep option. This jambalaya is a crowd-pleaser, and I’ve received countless compliments on it from family and friends. It’s hearty, satisfying, and incredibly flavorful, making it the perfect dish for a cozy night in or a casual get-together. This recipe has become a staple in our family, and I hope it becomes a staple in yours too!
The Magic of the Slow Cooker: On busy weekdays, the slow cooker is my absolute best friend. I love the convenience of throwing all the ingredients in the morning, and coming home to a perfectly cooked, aromatic meal. The slow cooking process allows the flavors to meld beautifully, resulting in a deeply satisfying and flavorful dish. The slow cooker version is ideal for those days when I need to minimize hands-on time in the kitchen. The low and slow method makes the rice incredibly tender and allows the spices to infuse beautifully into the dish. The end result is a richly flavored, comforting jambalaya that’s perfect for a relaxed evening.
The Speed of the Stovetop: But let's be honest, sometimes even the slow cooker feels like too much of a commitment. For those times, I whip up the stovetop version. It's just as delicious and only takes about 45 minutes from start to finish. The stovetop method offers more control over the cooking process, making it perfect for adjusting the consistency of the rice to your preference. The quick sautéing of the vegetables gives them a lovely char, adding a layer of depth to the overall flavor profile. It's a perfect weeknight meal that’s ready just in time for dinner. The speed and efficiency of the stovetop version makes it my go-to when I’m short on time but still crave a flavorful and satisfying meal.
This vegan jambalaya is more than just a recipe; it’s a reflection of my commitment to healthy, delicious, and convenient eating. It's a testament to how a simple dish can bring joy and nourishment to my family. Whether it's a slow-cooked masterpiece or a quick stovetop creation, this jambalaya always delivers a taste of comfort and satisfaction. I encourage you to try it for yourself, and see how easily it can become a part of your weekly meal rotation.
I hope this recipe brings you as much joy as it brings to my family. Remember to adjust the spice levels and vegetables to your liking and enjoy every delicious bite! Happy cooking!
