Vegan Jambalaya
Vegan Jambalaya w/ Black Beans is hearty, filling, a little spicy and oh so flavorful. It’s like stepping into a cafe in the French Quarter. Mmmm gooood.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  1. Assemble your ingredients. Dice the tomatoes, green pepper, red onion and celery. Keep separate.
  2. In a large pot, heat the 1/4 cup of the vegetable broth. Add the onions and cook until slightly translucent. About 4 minutes.
  3. Add the paprika, cumin, cayenne, oregano, garlic powder, black pepper and salt.
  4. Stir to mix well and cook over medium low for 1 minute to roast the spices. It will be dry. Don’t add any liquid at this stage.
  5. Add the tomatoes, bell pepper and celery.
  6. Stir to combine and cook for 5 minutes. Stirring occasionally.
  7. Add the uncooked rice.
  8. Stir to combine.
  9. Add the lime juice.
  10. Add the black beans.
  11. Stir to mix well.
  12. Add the remaining 4 cups of vegetable broth.
  13. Bring to a boil, then reduce heat to simmer and cook for 1 hour or until the rice is tender and all the liquid has been absorbed.
  14. Ladle the jambalaya into a bowl and eat plain, or top with a little unsweetened plain non-dairy yogurt, cashew cream cheese, hot sauce, tabasco or your other favorite toppings.
Recipe Notes

Serving size is about 1 cup.

Inspired by Mary Mattern’s Black Bean Jambalaya in her amazing “Nom Yourself” cookbook.