This easy vegan jambalaya is made with a spicy mixture of rice, red beans and peppers. It cooks up quick and easy on the stove, or you can let it simmer away in the slow cooker!
- 1 tablespoon olive oil (this can optionally be omitted for the slow cooker method)
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 cups vegetable broth, plus more as needed (4 cups or more for the slow cooker method)
- 1 (14 ounce or 400 gram) can diced tomatoes in sauce
- 2 tablespoons cayenne pepper hot sauce, or to taste
- 2 cups basmati rice
- 1 (14 ounce or 400 gram) can kidney beans, drained and rinsed
- 2 cups chopped vegan sausage optional, I like Field Roast brand
- 3 scallions chopped
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Coat the bottom of a large pot with the oil and place over medium heat.
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When the oil is hot, add the bell pepper, celery, and onion. Sweat the veggies for 5 minutes, until they begin to soften.
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Stir in the garlic and spices (paprika through oregano). Sauté them for about 1 minute, until very fragrant.
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Stir in the broth, tomatoes, hot sauce, and rice. Raise the heat and bring the liquid to a boil.
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Lower the heat so that the liquid is at a very low simmer, give the pot a stir, and cover it.
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Cook the mixture for about 20 minutes, until the rice is tender and the liquid has been absorbed.
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If using the sausage, brown the pieces in a skillet while the rice cooks.
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When the rice has finished cooking, remove the pot from heat and let it sit with the lid on for about 5 minutes.
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Remove the lid from the pot and fluff the rice with a fork. Stir in the beans and sausage. Season the jambalaya with salt to taste.
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Transfer to plates and top with scallions.
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Serve.
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Optional: Begin by following steps 1 to 3 of the stove top method, then transfer the veggies and spices to the slow cooker.
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Place all ingredients through hot sauce into the slow cooker, using 4 cups of broth. Do not add the rice at this point. Stir to combine.
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Cover and cook for 4-5 hours.
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If the liquid is near simmering at this point, leave the slow cooker on low. Otherwise, raise the heat to high. Stir in the rice.
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Cover and cook for another hour to hour and a half, stirring in additional hot broth if the mixture becomes too dry during cooking.
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If using sausage, brown it in a skillet when the rice has almost finished cooking.
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When the rice is tender and the liquid has been absorbed, turn off the slow cooker and leave the lid on for 10 minutes.
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Stir the beans and sausage into the mixture. Season with salt to taste.
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Served topped with scallions.
Nutrition information does not include vegan sausage, since there's so much variation among brands.