Jambalaya - Vegan Recipe

Name: Jambalaya - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large sweet onion, chopped; 1 small green pepper, chopped; 2 celery ribs, chopped; 4 -5 garlic cloves, minced; ½ cup parsley, chopped; 1 teaspoon dried thyme; ¼ teaspoon fennel seed, crushed; ⅛ teaspoon red pepper flakes (omit if you don't want it spicy); 15 ounces canned diced tomatoes, undrained; 8 ounces canned tomato sauce; 2 cups water; 1 cup white rice, uncooked; 1 teaspoon salt; 2 bay leaves; 15 ounces canned red beans, drained and rinsed; 15 ounces canned butter beans, drained and rinsed; liquid smoke, to taste

Servings: persons

2 tablespoons olive oil
1 large sweet onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
4 -5 garlic cloves, minced
½ cup parsley, chopped
1 teaspoon dried thyme
¼ teaspoon fennel seed, crushed
⅛ teaspoon red pepper flakes (omit if you don't want it spicy)
15 ounces canned diced tomatoes, undrained
8 ounces canned tomato sauce
2 cups water
1 cup white rice, uncooked
1 teaspoon salt
2 bay leaves
15 ounces canned red beans, drained and rinsed
15 ounces canned butter beans, drained and rinsed
liquid smoke, to taste

1
Heat the olive oil over medium heat in a large pot (with lid).
2
Add onion, green pepper, and celery, and saute until vegetables are tender.
3
Add the garlic, parsley, thyme, fennel, and red pepper flakes, and saute until garlic softens and parsley wilts.
4
Do not let the garlic burn.
5
Add the diced tomatoes, tomato sauce, and water, and bring to a boil.
6
Add the salt, rice, and bay leaves, and bring back to a boil.
7
Cover the pot with the lid, turn the heat down to low and simmer for 20-25 minutes or until most of the liquid is absorbed and the rice is tender.
8
During cooking, stir occasionally so the rice doesn't stick to the bottom of the pot.
9
If it does, scrap the bottom with a sturdy spoon.
10
Add the drained and rinsed beans to the pot and stir to combine.
11
Allow to cook for a couple minutes to heat the beans through.
12
Season with liquid smoke, to taste.
13
Add more salt, if needed.

1343

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large sweet onion, chopped, 1 small green pepper, chopped, 2 celery ribs, chopped, and more.

Yes, Jambalaya - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya - Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions