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Spicy Vegan Jambalaya

Spicy Vegan Jambalaya


This easy spicy vegan jambalaya is full of fresh produce and ready in under an hour – the perfect healthy vegan recipe for busy weeknights. 

  • Ingredients

    • 3 Tbsp. extra virgin olive oil
    • 1 large yellow onion, diced
    • 3 cloves garlic, chopped
    • 4 large stalks celery, diced
    • 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
    • 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of crushed tomatoes)
    • 2 cups uncooked brown rice
    • 4.5 cups vegetable stock
    • 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
    • 3 bay leaves
    • 1 teaspoon smoked paprika
    • 2 teaspoons hot sauce (I use Sriracha)
    • salt and pepper to taste
    • 1.5 cups chopped coriander, plus extra for garnish
  • Cooking Instructions

    • Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
    • Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
    • Add tomatoes and cook an additional minute or two to soften them up.
    • Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
    • Stir in fresh cilantro and serve immediately.
    • Garnish with extra coriander,
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