vegan jambalaya (oil-free)
this vegan jambalaya is an easy and authentic recipe that is oil-free! It's loaded with vegetables, rice, and vegan sausage for a delicious meal.
ingredients
- 1 medium onion diced
- 4 cloves garlic minced
- 3 large bell peppers green, red & yellow, seeded and chopped
- 2 stalks celery chopped
- 2 tsp smoked paprika
- ½ tsp cayenne pepper optional
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt or to taste
- 2 cups vegetable broth or water
- 2 cups long grain brown rice
- 2 cans diced tomatoes
- 1 can black beans drained and rinsed
- 1 can salad-cut hearts of palm drained and rinsed
- 8 ounces vegan sausage links or crumbles
instructions
- in a large pot over medium heat add the onion, garlic, bell peppers and celery. cook until softened about 5 minutes. add the smoked paprika, cayenne pepper (if using), oregano, thyme and sea salt. stir to combine.
- pour in the vegetable broth or water along with the brown rice. bring to a boil then reduce heat to low and simmer covered for 20 minutes until most of the liquid has been absorbed by the rice.
- add in the diced tomatoes, black beans, hearts of palm, and vegan sausage links or crumbles. stir to combine then cover again and cook for an additional 10 minutes until all of the liquid has been absorbed by the rice. serve hot!
notes
for a lower-calorie option, you can substitute the long-grain brown rice for cauliflower rice or quinoa.
you can make this dish even more flavorful by adding in other vegetables such as mushrooms, carrots, or zucchini.
once cooked, store the jambalaya in an airtight container in the refrigerator for up to 4 days