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Vegan jambalaya

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Make your Mardi Gras celebration vegan

Time to let the good times roll and celebrate Mardi Gras! So much of the festivities are focused on food, so join in the fun and make a delicious, vegan Mardi Gras jambalaya.

Vegan Mardi Gras jambalaya

Jambalaya is a dish that's associated with the fab foods of Louisiana. This recipe for vegan Mardi Gras jambalaya is a perfect way to join in the festivities. Most jambalaya includes sausage, chicken or shrimp (and sometimes all of these things), but I easily cooked up this vegan version. There are two types of jambalaya — Cajun and Creole. This Creole-based style includes tomatoes and, as standard practice, begins by cooking the holy trinity of veggies — onion, celery and bell pepper — as the base for the flavor.

Vegan Mardi Gras jambalaya

Now that Mardi Gras is around the corner, get in the spirit of things by making this filling vegan dish. Choose your favorite veggies (I like using okra and mushrooms) and add some soy-style chorizo or soy crumbles to the mix. What a way to let the good times roll for dinner.

Vegan jambalaya recipe

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper, seeds and membrane removed
  • 1-1/2 cups soy crumbles or soy chorizo, cut into pieces
  • 1-1/2 cups chopped frozen okra
  • 1 cup sliced mushrooms
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 2 cups water
  • 1 cup diced tomatoes in juice
  • 1 tablespoon tomato paste
  • 1-1/2 cups uncooked rice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (more to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons fresh chopped parsley, for garnish

Directions:

  1. Add the olive oil to a Dutch oven or large stockpot over medium heat. When hot, add the onion, celery and bell pepper. Cook for about 4 minutes without stirring.
  2. As the vegetables cook, add the soy crumbles or chorizo, okra, mushrooms and garlic to a skillet and sauté them for about 3 minutes. Set aside.
  3. Combine the vegetable broth and water in a large bowl. Add half to the onion mixture, along with the tomatoes, tomato paste, paprika, cayenne pepper, salt and black pepper. Bring the mixture to a boil, add the rice and reduce the heat to simmer.
  4. Add the mushroom mixture to the pot and continue to simmer for about 10 minutes.
  5. Add the remaining vegetable broth mixture to the pot and continue to simmer for another 5-8 minutes, or until the rice is tender.
  6. Taste, and adjust the seasonings as needed, and serve in individual bowls garnished with the chopped parsley.
Vegan Mardi Gras jambalaya

Roll with this recipe for vegan jambalaya!

More vegan recipes

Grilled eggplant roll-ups with roasted red pepper tapenade
Chocolate mousse with raspberry sauce
Spinach and mushroom risotto with toasted walnuts

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