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One-Pot Vegan Jambalaya
This Vegan Jambalaya is packed with flavor from fresh veggies and tons of spice! And this one pot meal is easy to prepare in under an hour.
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Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Course:
Main Course
Cuisine:
Spanish, Vegan, vegetarian
Keyword:
Delicious Everyday, how to make vegan jambalaya, jambalaya without meat
Servings:
8
servings
Calories:
449
kcal
Author:
Oh My Veggies
Ingredients
1 ½
cups
Mahatma® Extra Long Grain Enriched Rice
uncooked
2
tbsp
TABASCO® Sauce
1
sweet potato
peeled and chopped
6
oz
green beans
washed and trimmed
1
yellow onion
peeled and chopped
2
cups
bell pepper
chopped
8
oz
mushrooms
washed and sliced
14.5
oz
canned tomatoes
fire roasted
1
tbsp
Creole seasoning
2
garlic cloves
peeled and minced
3
cups
vegetable broth
2
tbsp
olive oil
salt and pepper
to taste
2
tbsp
fresh cilantro
chopped for garnish
Instructions
Heat olive oil in large, deep pan over medium heat.
Add sweet potato and cook until slightly softened, about 7 minutes.
Add bell peppers, onions, and green beans to the pan. Cook for additional 3-5 minutes, until just beginning to brown.
Add garlic, Creole seasoning, mushrooms, salt, and pepper. Cook for 3-4 minutes, until mushrooms are softened.
Stir in tomatoes, including the liquid from the can, and vegetable broth. Mix well.
Season with salt and pepper, to taste.
Bring mixture to a boil.
Reduce heat. Add rice, and cover with a lid or piece of aluminum foil.
Simmer for 20 minutes, until rice is tender.
Serve hot, garnished with the fresh cilantro.
Nutrition
Calories:
449
kcal
Carbohydrates:
13
g
Protein:
66
g
Fat:
13
g
Saturated Fat:
2
g
Cholesterol:
175
mg
Sodium:
309
mg
Potassium:
1424
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
4300
IU
Vitamin C:
60.1
mg
Calcium:
172
mg
Iron:
3.2
mg
Craving more veg-friendly recipes?
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