This easy vegan jambalaya is complete of sparkling produce and ready in below an hour – the ideal healthful vegan recipe for busy weeknights.


  • 1 large yellow onion, diced
  • 3 cloves garlic, chopped
  • 3 Tbsp. extra virgin olive oil
  • 4 large stalks celery, diced
  • 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of 
  • crushed tomatoes)
  • 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
  • 2 cups uncooked brown rice
  • 4.5 cups vegetable stock
  • 3 bay leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
  • 2 teaspoons hot sauce (I use Sriracha)
  • 1.5 cups chopped cilantro, plus extra for garnish
  • salt and pepper to taste


  1. warmth oil in a large skillet or saucepan (use one that has a tight-fitting lid).
  2. add onion, garlic, celery, and jalapeño to grease and sauté till onions are translucent, approximately 3 minutes.
  3. upload tomatoes and cook an extra minute or  to soften them up.
  4. add rice, vegetable inventory, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to mix. cowl and convey aggregate to a simmer. allow it cook for 20-forty minutes, till the rice has absorbed all the liquid and cooked via.
  5. Stir in sparkling cilantro and serve right away. Garnish with more cilantro.

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