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Vegan Jambalaya

North American · 45 min · Easy · 5 servings

Vegan Jambalaya

A one-pot Louisiana classic, plant-based. The "holy trinity" of onion, celery and green pepper softened in oil, then rice toasted with Cajun seasoning and smoked paprika and simmered with tomatoes, kidney beans and stock until every grain is tender. Optional vegan sausage pushes the protein higher.

~390 cal per serving — Calories are approximate, per serving — a guide only.

nut-freehigh-protein
Plan it:

Method

  1. 1

    Brown the sausage

    ⏱ 5 min

    Heat the oil in a large pot over medium heat. If using vegan sausage, brown it first, then set aside.

  2. 2

    Soften the holy trinity

    ⏱ 7 min

    Add the onion, celery, bell pepper and garlic — the "holy trinity" plus garlic. Cook until softened, about 6–8 minutes.

  3. 3

    Toast the rice and spices

    ⏱ 1 min

    Stir in the rice, Cajun seasoning, smoked paprika and thyme, and toast for 1 minute.

  4. 4

    Simmer until tender

    ⏱ 22 min 30 sec

    Add the tomatoes, kidney beans, stock and bay leaves. Bring to a boil, then cover and reduce to low. Simmer until the rice is tender and the liquid absorbed, about 20–25 minutes, returning the sausage for the last 5.

  5. 5

    Season and finish

    Remove the bay leaves. Season to taste, then finish with green onions and hot sauce.

Notes

The best batch cook of the four and the closest to a high-protein goal — the kidney beans (and optional sausage) carry the protein. Reheats beautifully.

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