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 could be shocked to find that many of those conventional dishes, akin to jambalaya, are based mostly on plant meals: beans and rice. Discover ways to make jambalaya with this straightforward recipe for Vegan Jambalaya with Pink Beans and Okra, which is bursting with taste. It’s also possible to make On the spot Pot Jambalaya with this recipe, too.
Jambalaya is a conventional Cajun dish that has roots in Spain, West Africa, and France—specifically Provence. You may see shades of Spanish paella on this recipe, in addition to a conventional Provencal rice dish referred to as jambalaia. Jambalaya often has sausage and shrimp, however I skipped these and targeted on the purple bean traditional, which is a part of this meals tradition. You’ll see the holy trinity of onions, peppers, and celery featured on this recipe—a conventional base of elements 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 professional. Take a look at the wonderful 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 complete wheat baguette and a crisp salad, akin to my Kale Cesar Salad. And the leftovers are great the subsequent day too! Do that recipe for meal prep as wholesome seize and go meals in the course of the week.
Discover ways to make jambalaya the wholesome approach with this recipe for Vegan Jambalaya with Pink 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 further virgin olive oil
- 1 massive onion, diced
- 3 medium garlic cloves, minced
- 2 medium bell peppers (purple, 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
- Scorching 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 purple 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 prepare dinner for five minutes.
- Add the garlic, bell peppers, carrots, celery, and okra and saute for an extra 5 minutes, stirring ceaselessly.
- Add cayenne, paprika, cumin, chili powder, celery salt, scorching sauce (if desired), and rice, sauté for an extra 2 minutes.
- Add the tomatoes, purple beans, broth, and water. Stir properly. Deliver to a boil, cut back the warmth to medium-low, cowl, and prepare dinner for about 1 hour, till the rice is tender, stirring ceaselessly. Add further water as wanted to compensate for moisture misplaced to evaporation, however keep away from thinning the consistency an excessive amount of (it ought to 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).
Variation: Substitute another sort of bean for the purple beans (akin to black beans, chickpeas, or heirloom varieties).
On the spot Pot Instructions: Comply with 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 Method to Lasting Well being with 52 Easy Steps and 125 Scrumptious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the writer, The Experiment.
- Prep Time: quarter-hour
- Prepare dinner Time: 1 hour 12 minutes
- Class: Entree
- Delicacies: Cajun
- 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
Key phrases: jambalaya, vegan jambalaya
For extra vegan meals, try a few of my favorites:
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