Regardless of the place you’re from, you may borrow from the culinary melting pot of the world so as to infuse your plate with a daring essence. The Creole and Cajun flavors of New Orleans—steeped in a wealthy custom of cultures, together with African, Caribbean, and the New World—are amongst my favorites. You may be stunned to find that many of those conventional dishes, comparable to jambalaya, are primarily based on plant meals: beans and rice. Learn to make jambalaya with this simple recipe for Vegan Jambalaya with Crimson Beans and Okra, which is bursting with taste. You may also make Instantaneous Pot Jambalaya with this recipe, too.
What’s Jambalaya?
Jambalaya is a standard Cajun dish that has roots in Spain, West Africa, and France—particularly Provence. You may see shades of Spanish paella on this recipe, in addition to a standard Provencal rice dish known as jambalaia. Jambalaya often has sausage and shrimp, however I skipped these and targeted on the crimson bean basic, which is a part of this meals tradition. You’ll see the holy trinity of onions, peppers, and celery featured on this recipe—a standard base of components utilized in Cajun delicacies. Whereas I’ve spent fairly a little bit of time in New Orleans, and I like Cajun and Creole foodways, I’m not a real knowledgeable. Try the superb work of Emily at Cajun Vegan Eats for extra inspiration.
What to Serve with Jambalaya?
I like to serve this one pot meal with a crusty entire wheat baguette and a crisp salad, comparable to my Kale Cesar Salad. And the leftovers are great the following day too! Do this recipe for meal prep as wholesome seize and go meals throughout the week.
Description
Learn to make jambalaya the wholesome approach with this recipe for Vegan Jambalaya with Crimson Beans and Okra, which is bursting with the flavors of Cajun delicacies. This wholesome and satisfying, budget-friendly recipe is a meal-in-one.
- 1 teaspoon extra virgin olive oil
- 1 massive onion, diced
- 3 medium garlic cloves, minced
- 2 medium bell peppers (crimson, orange, inexperienced, or yellow), diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cups (200 g) chopped recent or frozen okra
- ¼ teaspoon cayenne pepper
- ¼ teaspoon candy paprika
- ¼ teaspoon cumin
- 2 teaspoons chili powder
- ¼ teaspoon celery salt
- Hot sauce, as desired (non-obligatory)
- 1 cup (200 g) raw short-grain brown rice
- 1 (14.5-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can crimson beans (i.e., pinto beans, kidney beans, cranberry beans), with liquid (or 1 ¾ cups cooked, with 2∕3 cup water)
- 2 cups (474 ml) vegetable broth
- ½ cup (119 ml) water
- ¼ cup (15 g) chopped recent parsley (or 1 tablespoon dried parsley)
- Warmth the olive oil in a big skillet over medium warmth.
- Add the onions and cook dinner for five minutes.
- Add the garlic, bell peppers, carrots, celery, and okra and saute for a further 5 minutes, stirring regularly.
- Add cayenne, paprika, cumin, chili powder, celery salt, sizzling sauce (if desired), and rice, sauté for a further 2 minutes.
- Add the tomatoes, crimson beans, broth, and water. Stir effectively. Deliver to a boil, scale back the warmth to medium-low, cowl, and cook dinner for about 1 hour, till the rice is tender, stirring regularly. Add further water as wanted to compensate for moisture misplaced to evaporation, however keep away from thinning the consistency an excessive amount of (it must be a thick stew-like consistency).
- Take away from the warmth and sprinkle with the parsley instantly earlier than serving.
- Makes 6 servings (about 1 1/2 cups every).
Notes
Variation: Substitute another type of bean for the crimson beans (comparable to black beans, chickpeas, or heirloom varieties).
Instantaneous Pot Instructions: Observe steps 1-5 utilizing the Sauté setting, in keeping with producer’s instructions. Then press the Rice setting. Use the Fast Launch when cooking is completed.
Recipe tailored from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the writer, The Experiment.
- Prep Time: quarter-hour
- Cook dinner Time: 1 hour 12 minutes
- Class: Entree
- Delicacies: Cajun
Diet
- Serving Dimension: 1 ½ cups
- Energy: 280
- Sugar: 7 g
- Sodium: 424 mg
- Fats: 3 g
- Saturated Fats: 1 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 10 g
- Ldl cholesterol: 0 mg
For extra vegan meals, try a few of my favorites:
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