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One Pot Vegan Jambalaya

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One Pot Vegan Jambalaya is a bold and hearty Southern-inspired dish made with rice, beans, and vegetables simmered in a smoky, spiced tomato broth. This plant-based version is quick to prepare, full of flavor, and perfect for a satisfying, one-pot weeknight dinner.

Ingredients

  1. 1 tablespoon olive oil (or broth for oil-free)
  2. 1 onion, chopped
  3. 2 bell peppers (red and green), chopped
  4. 2 celery stalks, chopped
  5. 3 cloves garlic, minced
  6. 1 teaspoon smoked paprika
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon oregano
  9. 1/4 teaspoon cayenne pepper (optional, to taste)
  10. 1 teaspoon salt (adjust to taste)
  11. 1/4 teaspoon black pepper
  12. 1 cup long-grain white rice, uncooked
  13. 1 can (14.5 oz) diced or crushed tomatoes
  14. 2 cups vegetable broth or water
  15. 1 can (15 oz) kidney beans or black beans, drained and rinsed
  16. Optional: vegan sausage, green onions, parsley, hot sauce for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add onion, bell peppers, and celery. Sauté for 5–7 minutes until soft.

  1. Add garlic and sauté for 1 more minute.
  2. Stir in smoked paprika, thyme, oregano, cayenne, salt, and pepper. Mix well.
  3. Add the rice, tomatoes (with juice), and vegetable broth. Stir to combine.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is cooked and liquid is absorbed.
  5. Stir in the beans and cook uncovered for another 5 minutes to warm through.
  6. Fluff with a fork, adjust seasoning, and garnish with green onions or parsley before serving.

Notes

  • **Make it spicier** by adding more cayenne or a few dashes of hot sauce.
  • **Brown rice** can be used, but increase the broth and cooking time (about 45–50 minutes).
  • For extra protein, add browned vegan sausage or cubed tofu.
  • Stir in spinach or kale at the end for added greens.

Nutrition

Find it online: https://thefamilycooking.com/one-pot-vegan-jambalaya/