Vegan Jambalaya

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PREP: 5 minutes

COOK: 30 minutes

Vegan, Pescatarian, Dairy-Free, Egg-Free, Vegetarian


1 tbsp
1 lb
vegan sausage, sliced
yellow onion, diced
celery ribs, sliced
green bell pepper, diced
garlic clove, minced
1 tbsp Cajun seasoning
2 tsp
smoked paprika
1/4 tsp
ground cayenne pepper
1 cup
long grain white rice
19-oz can fire-roasted tomatoes
2 cups
vegetable broth
15-oz can red kidney beans, drained and rinsed
1 cup
okra, sliced
Salt and pepper to taste


In a large skillet, heat the oil over medium-high heat. Add the sausage to the skillet. Cook, stirring occasionally, until it is golden, about 3 to 4 minutes. Remove the sausage from the skillet and set it aside.

If needed add some more oil to the skillet. Add the onion, celery, and green bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook, stirring, until they become fragrant, about 1 minute. Add the rice and cook, stirring, for another minute. Stir in the fire-roasted tomatoes and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil then reduce the heat to low. Cook, covered, until the rice is cooked through, about 15 to 20 minutes.

Once the rice is cooked, stir in the kidney beans and okra. Return the cooked sausage to the skillet. Cover and continue to cook until the kidney beans are hot and the okra is bright green, about 3 minutes.

Serve immediately or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)670
Total Fat (g)23
Saturated fat (g)8
Sodium (mg)1430
Total Carbohydrate (g)82
Dietary Fiber (g)12
Total Sugars (g)11
Protein (g)37
Calcium (mg)212
Iron (mg)9
Potassium (mg)978