One-Pot Vegan Jambalaya
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (2)

One-Pot Vegan Jambalaya

NUTRITION · PER SERVING45M COOK
CAL 38%·PRO 77%
CARBS 87G46% OF CAL
14G FIBER0G ADDED0G INTRINSIC60G OTHER13G TOTAL SUGAR
FAT 33G39% OF CAL
5G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based jambalaya inspired by Louisiana classics, made in one pot with rice, beans, vegetables, and Cajun spices. Packed with flavor and plant-based protein.

maincajunbowlbeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 lb vegan sausage links (sliced (I used Field Roast sausage))
  • 1 onion (finely chopped)
  • 2-3 celery ribs (medium size, finely chopped)
  • 1-2 bell peppers (cored and finely chopped)
  • 1-2 jalapeños (cored and finely chopped)
  • 3-4 garlic cloves (minced)
  • 14 ounces crushed tomatoes
  • 1 cup long grain white rice
  • 3 cups vegetable broth
  • 1 15-ounce can kidney beans (drained and rinsed)
  • 1 cup thinly-sliced okra (fresh or frozen and pre-sliced)
  • 2 tablespoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon dried thyme
  • ½ teaspoons fine sea salt & cracked black pepper
  • fresh parsley and thinly-sliced green onions (for garnish)
PREP
15M
SODIUM
2214MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.