This Vegan Jambalaya with Black Beans recipe is like a little taste of Naw Luns (that’s Cajun for New Orleans). This dish is hearty, filling, a little spicy and oh so flavorful.
This jambalaya is also a great recipe for your weight loss plan. With only 200 calories per serving, it packs 11 grams of fiber and 10 grams of protein, as well as 31% RDA of Iron. With a delicious recipe like this, you don’t need to punish yourself with a bland weight loss diet.
I ate the first bowl plain without any toppings. For the second bowl, I put a dollop (about 1 tbsp) of unsweetened So Delicious Plain Yogurt on top. It tastes a bit like sour cream so it gave it a little extra tanginess. Cashew Cream Cheese would be delicious, too. You can also add some hot sauce (Tabasco or Red Hot) and stir it in to give it more kick.
We originally made this recipe with Beefy Crumbles, but now that we don’t eat oil anymore, we removed them. You could add some oil free Lightlife Gimme Lean Sausage to give it even more flavor, but we don’t have that in Ecuador. Booo! 🙁
This pairs well with our Vegan Cornbread recipe (unless you’re an oil-free eater).
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
Vegan Jambalaya
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Vegan Jambalaya w/ Black Beans is hearty, filling, a little spicy and oh so flavorful. It’s like stepping into a cafe in the French Quarter. Mmmm gooood.
| Servings | Prep Time |
| 6 servings | 10 minutes |
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Vegan Jambalaya
Vegan Jambalaya w/ Black Beans is hearty, filling, a little spicy and oh so flavorful. It’s like stepping into a cafe in the French Quarter. Mmmm gooood.
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Ingredients
Servings: servings
Instructions
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Assemble your ingredients. Dice the tomatoes, green pepper, red onion and celery. Keep separate.
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In a large pot, heat the 1/4 cup of the vegetable broth. Add the onions and cook until slightly translucent. About 4 minutes.
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Add the paprika, cumin, cayenne, oregano, garlic powder, black pepper and salt.
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Stir to mix well and cook over medium low for 1 minute to roast the spices. It will be dry. Don’t add any liquid at this stage.
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Add the tomatoes, bell pepper and celery.
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Stir to combine and cook for 5 minutes. Stirring occasionally.
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Add the uncooked rice.
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Stir to combine.
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Add the lime juice.
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Add the black beans.
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Stir to mix well.
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Add the remaining 4 cups of vegetable broth.
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Bring to a boil, then reduce heat to simmer and cook for 1 hour or until the rice is tender and all the liquid has been absorbed.
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Ladle the jambalaya into a bowl and eat plain, or top with a little unsweetened plain non-dairy yogurt, cashew cream cheese, hot sauce, tabasco or your other favorite toppings.
Recipe Notes
Serving size is about 1 cup.
Inspired by Mary Mattern’s Black Bean Jambalaya in her amazing “Nom Yourself” cookbook.
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