With our Vegan Jambalaya, we are reinventing a classic Southern dish—keeping the spicy, smoky flavors but filling it with the best plant-based ingredients. Our recipe includes veggies (onion, celery, tomatoes, pepper and garlic), rice, beans, and a medley of Creole/Cajun seasonings. After a few minutes of sautéing, your only job is to watch and stir occasionally as it simmers on the stove. The smells will definitely draw your family into the kitchen, and the good news is that it will be ready for them on the dinner table in under 1 hour.
4 cups vegetable broth
3 cups beans (e.g. chickpeas, kidney beans, great northern beans)
2 cups brown rice, uncooked
1 cup onion, diced
1 cup celery, chopped
1/2 cup green pepper, diced
1/2 cup red pepper, diced
14 ounces crushed tomatoes
4 cloves garlic, minced
2 bay leaves
2 tablespoons Tabasco sauce
2 tablespoons low sodium soy sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon thyme
1/2 teaspoon smoked paprika
1/2 teaspoon dried cayenne pepper
Freshly ground black pepper to taste
1/4 cup fresh cilantro or parsley, chopped
1 green onion, chopped (optional)
In a large stockpot, sauté onion and garlic over medium heat until soft.
Add celery and peppers and continue sautéing until just starting to get soft. Add a splash or two of vegetable broth as needed.
To the pot, add all remaining ingredients except beans and those used for serving. Stir.
Bring to a boil then adjust heat to low. Cover and simmer for 30-40 minutes or until all liquid has been absorbed.
Watch and stir as needed at the end to prevent burning/sticking.
When rice is tender, add beans.
Stir and cook until beans are heated through.
Spoon into bowls and top with chopped parsley and green onions.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.