Vegan Jambalaya
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Running on Real Food · by Deryn Macey★ 5.0 (4)

Vegan Jambalaya

NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 31%
CARBS 76G65% OF CAL
6G FIBER0G ADDED11G INTRINSIC59G OTHER11G TOTAL SUGAR
FAT 13G25% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced vegan take on Louisiana jambalaya with sausage alternative, rice, and vegetables. Smoky, herbaceous, and satisfying—a meat-free version of the classic.

mainamericanstir frybeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tbsp olive oil (30 mL)
  • 1 medium onion (diced (1 cup, 150 g))
  • 2 stalks celery (washed and diced (1 cup, 130 g))
  • 4 cloves garlic (minced (2 tbsp, 15 g))
  • ½ lb. vegan sausage of choice (sliced into ¼ inch rounds)
  • 2 serrano peppers (minced (2 tbsp, 10 g))
  • 2 red bell peppers (chopped (2 cups, 300 g))
  • 1 yellow bell pepper chopped (1 cup, 150 g)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper or red chili flakes (optional)
  • 2 cups uncooked long or short-grain white rice (400 g)
  • 1 28 oz crushed tomatoes (796 ml)
  • 1 cup vegetable stock (250 ml)
  • 1 bay leaf
  • fresh chopped parsley (optional garnish)
PREP
15M
SODIUM
1428MG
ESTIMATE
COMPLETE

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