Add the rice to the pot and stir to coat it with the spices and vegetables.
Simmer:
Pour in the diced tomatoes and vegetable broth. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the rice is tender.
Add the Beans:
Stir in the kidney beans (or chickpeas) and frozen peas. If using vegan sausage, add it at this stage. Cook for an additional 5–7 minutes until heated through.
Finish and Serve:
Remove the bay leaf, taste, and adjust the seasonings as needed. Garnish with fresh parsley before serving.
Serving and Storage Tips
Serving: Serve warm, with a side of crusty bread or a fresh green salad to complement the flavors.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of vegetable broth to keep it moist.
Freezing: This jambalaya freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations
Protein Options: Swap kidney beans for black beans, lentils, or your favorite plant-based meat alternative.
Spice Level: Adjust the cayenne pepper to suit your heat preference.
Grain-Free: Replace rice with quinoa or cauliflower rice for a low-carb version.
Extra Veggies: Add okra, zucchini, or mushrooms for additional texture and nutrition.
FAQs
1. Can I make this recipe oil-free?
Yes! Use a splash of vegetable broth to sauté the vegetables instead of oil.
2. What kind of rice works best?
Long-grain white rice is traditional, but brown rice or basmati also work well. Adjust the cooking time if using brown rice.
3. Can I make it in advance?
Absolutely! The flavors deepen over time, making it even tastier the next day.
4. How can I make it less spicy?
Reduce or omit the cayenne pepper and use mild smoked paprika instead.
Enjoy this flavorful, nutritious vegan jambalaya that’s sure to impress everyone at the table! 🌱
