Name: Vegan Jambalaya with Red Beans and Okra
Prep time: 15 min
Cook time: 1 h 12 min
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: 1 teaspoon extra virgin olive oil; 1 large onion, diced; 3 medium garlic cloves, minced; 2 medium bell peppers (red, orange, green, or yellow), diced; 2 medium carrots, sliced; 2 celery stalks, sliced; 2 cups (200 g) chopped fresh or frozen okra; ¼ teaspoon cayenne pepper; ¼ teaspoon sweet paprika; ¼ teaspoon cumin; 2 teaspoons chili powder; ¼ teaspoon celery salt; Hot sauce, as desired (optional); 1 cup (200 g) uncooked short-grain brown rice; 1 (14.5-ounce) can fire-roasted diced tomatoes, with juice; 1 (15-ounce) can red 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 fresh parsley (or 1 tablespoon dried parsley)

Description

Learn how to make jambalaya the healthy way with this recipe for Vegan Jambalaya with Red Beans and Okra, which is bursting with the flavors of Cajun cuisine. This healthy and satisfying, budget-friendly recipe is a meal-in-one.

Ingredients

Scale

1 teaspoon extra virgin olive oil
1 large onion, diced
3 medium garlic cloves, minced
2 medium bell peppers (red, orange, green, or yellow), diced
2 medium carrots, sliced
2 celery stalks, sliced
2 cups (200 g) chopped fresh or frozen okra
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
¼ teaspoon cumin
2 teaspoons chili powder
¼ teaspoon celery salt
Hot sauce, as desired (optional)
1 cup (200 g) uncooked short-grain brown rice
1 (14.5-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can red 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 fresh parsley (or 1 tablespoon dried parsley)

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Instructions

Heat the olive oil in a large skillet over medium heat.
Add the onions and cook for 5 minutes.
Add the garlic, bell peppers, carrots, celery, and okra and saute for an additional 5 minutes, stirring frequently.
Add cayenne, paprika, cumin, chili powder, celery salt, hot sauce (if desired), and rice, sauté for an additional 2 minutes.
Add the tomatoes, red beans, broth, and water. Stir well. Bring to a boil, reduce the heat to medium-low, cover, and cook for about 1 hour, until the rice is tender, stirring frequently. Add additional water as needed to compensate for moisture lost to evaporation, but avoid thinning the consistency too much (it should be a thick stew-like consistency).
Remove from the heat and sprinkle with the parsley immediately before serving.
Makes 6 servings (about 1 1/2 cups each).

Notes

Variation: Substitute any other kind of bean for the red beans (such as black beans, chickpeas, or heirloom varieties).

Instant Pot Directions: Follow steps 1-5 using the Sauté setting, according to manufacturer’s directions. Then press the Rice setting. Use the Quick Release when cooking is done.

Recipe adapted from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the publisher, The Experiment.

Prep Time: 15 minutes
Cook Time: 1 hour 12 minutes
Category: Entree
Cuisine: Cajun

Nutrition

Serving Size: 1 ½ cups
Calories: 280
Sugar: 7 g
Sodium: 424 mg
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 56 g
Fiber: 12 g
Protein: 10 g
Cholesterol: 0 mg