Vegan Jambalaya with Black Beans

Vegan Jambalaya PinThis Vegan Jambalaya with Black Beans recipe is like a little taste of Naw Luns (that’s Cajun for New Orleans). This dish is hearty, filling, a little spicy and oh so flavorful.

This jambalaya is also a great recipe for your weight loss plan. With only 200 calories per serving, it packs 11 grams of fiber and 10 grams of protein, as well as 31% RDA of Iron. With a delicious recipe like this, you don’t need to punish yourself with a bland weight loss diet.

I ate the first bowl plain without any toppings. For the second bowl, I put a dollop (about 1 tbsp) of unsweetened So Delicious Plain Yogurt on top. It tastes a bit like sour cream so it gave it a little extra tanginess. Cashew Cream Cheese would be delicious, too. You can also add some hot sauce (Tabasco or Red Hot) and stir it in to give it more kick.

We originally made this recipe with Beefy Crumbles, but now that we don’t eat oil anymore, we removed them. You could add some oil free Lightlife Gimme Lean Sausage to give it even more flavor, but we don’t have that in Ecuador. Booo! 🙁

This pairs well with our Vegan Cornbread recipe (unless you’re an oil-free eater).

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Jambalaya
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
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
6 servings 10 minutes
Cook Time
80 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
80 minutes
Vegan Jambalaya
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
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
6 servings 10 minutes
Cook Time
80 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
80 minutes
Ingredients
Servings: servings
Instructions
  1. Assemble your ingredients. Dice the tomatoes, green pepper, red onion and celery. Keep separate.
    Vegan Jambalaya Prep 1
  2. Vegan Jambalaya Prep 3
  3. Vegan Jambalaya Prep 8
  4. In a large pot, heat the 1/4 cup of the vegetable broth. Add the onions and cook until slightly translucent. About 4 minutes.
    Vegan Jambalaya Prep 2
  5. Add the paprika, cumin, cayenne, oregano, garlic powder, black pepper and salt.
    Vegan Jambalaya Prep 4
  6. 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.
    Vegan Jambalaya Prep 5
  7. Add the tomatoes, bell pepper and celery.
    Vegan Jambalaya Prep 6
  8. Stir to combine and cook for 5 minutes. Stirring occasionally.
    Vegan Jambalaya Prep 7
  9. Add the uncooked rice.
    Vegan Jambalaya Prep 9
  10. Stir to combine.
    Vegan Jambalaya Prep 10
  11. Add the lime juice.
    Vegan Jambalaya Prep 11
  12. Add the black beans.
    Vegan Jambalaya Prep 12
  13. Stir to mix well.
    Vegan Jambalaya Prep 13
  14. Add the remaining 4 cups of vegetable broth.
    Vegan Jambalaya Prep 14
  15. 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.
    Vegan Jambalaya Prep 15
  16. 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.
    Vegan Jambalaya
Recipe Notes

Serving size is about 1 cup.

Inspired by Mary Mattern's Black Bean Jambalaya in her amazing "Nom Yourself" cookbook.

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