Vegan jambalaya is a flavorful and hearty dish, packed with vegetables, beans, and spices. Here’s a recipe that will bring a taste of Louisiana to your kitchen, include Spicy Mustard Curry Slather Sauce

Vegan jambalaya is a delicious and satisfying dish that is perfect for a cozy night in. Packed with a colorful array of vegetables, hearty beans, and aromatic spices, this dish is sure to please even the pickiest of eaters. The addition of Spicy Mustard Curry Slather Sauce adds a unique and exciting twist to the traditional jambalaya recipe, bringing a bold and zesty flavor that will have your taste buds singing. Whether you are a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this vegan jambalaya recipe is a must-try for anyone craving a taste of Louisiana in their own kitchen.

To make vegan jambalaya, start by sautéing the vegetables in a large pot until they are tender. Then, add in the beans, spices, and vegetable broth, allowing the mixture to simmer and the flavors to meld together. Finally, stir in cooked rice and let the jambalaya cook for a few more minutes until it is heated through.

Serve your vegan jambalaya hot, garnished with fresh parsley and a squeeze of lemon juice for an extra burst of flavor. This dish is perfect for a cozy dinner at home or for entertaining friends and family. With its rich and satisfying taste, vegan jambalaya is sure to become a new favorite in your recipe rotation.

Vegan Jambalaya

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain rice (white or brown)
• 2 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp black pepper
• Salt to taste
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• 1 green onion, chopped
• Optional: vegan sausage, sliced

Instructions:

1. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
   • Add the minced garlic and cook for another minute until fragrant.
2. Add the Rice and Spices:
   • Stir in the rice, smoked paprika, thyme, oregano, cumin, cayenne pepper, black pepper, and salt. Cook for about 2-3 minutes, stirring constantly, to toast the rice and spices.
3. Add the Liquids and Beans:
   • Pour in the diced tomatoes (with their juice) and vegetable broth. Add the kidney beans, black beans, corn, and bay leaves. Stir to combine.
4. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking. If using vegan sausage, add it during the last 10 minutes of cooking.
5. Finish the Dish:
   • Remove the bay leaves. Taste and adjust the seasoning if needed. Stir in the chopped parsley.
6. Serve:
   • Serve the vegan jambalaya hot, garnished with chopped green onions.