Easy Vegan Jambalaya
I’m sitting here with a very full belly after eating some of this Jambalaya for breakfast! Yes, you read that right. I had this easy vegan Jambalaya for breakfast. Are you jelly now? lol. I made a big batch of this recipe and I saved it into containers for meal prep.
I grew up eating Caribbean dinner foods for breakfast before going to school, so eating savory heavy breakfast is so comforting and nostalgic for me.
What is I don’t like hot food?
No problem, the level of spice for this dish is adjustable by adding less or more cayenne pepper so, let me tell you what my family spice levels are for funzies..
Mia (6 yrs old daughter)- No Spice
Chris (Hubby)- a little spice
Jayden (11 yrs old son)- Hot summer day
Rose (me, myself, I)- Heat Wave! “Why is my water empty again?”
Do I need any special ingredients to make this?
Nope! That’s one of the things that make this recipe so awesome! You don’t need any special ingredients. You don’t need to do any extra prepping and it just happen to be healthy. Not loaded with any fried ingredients or unnecessary oils.
MEAL PREP TIP: This is a great recipe to make for meal prepping! You can have this with a side of greens and possible some cucumbers or broccoli with a drizzle of tahini dressing! That’s how I like to prepare it when making it for meal prep. The Jambalaya holds up very well in the fridge. Refrigerate up to 5 days. If you want to save it for longer, freeze in air tight container. Sometimes refrigerated rice will become a bit hard. What I do when that happens is, drizzle on a bit of water. Cover and reheat in the microwave. It becomes tender again that way, because of the steam.
- 2 celery stalks
- 1 1/2 tbsp cajun seasoning
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 2 tbsp olive oil
- 1 lb plant based ground meat
- 2 bell peppers chopped
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 tsp smoked paprika
- 1 cup long grain rice
- 1 15- oz can diced tomatoes
- 1 1/2 cup vegetable broth
- Salt and pepper to taste
- In a large skillet, heat olive oil over medium high heat. Add in bell peppers, onion, and celery. This is also known as the holy trinity in cajun and creole cooking.
- Cook for 3-4 minutes or until they begin to soften. Add a dash of salt and pepper and mix around.
- Make a well in the center and add in minced garlic cloves. Cook for 1 minute.
- Add plant based ground meat and diced tomatoes, add cajun seasoning, dried thyme, 1 cayenne pepper, smoked paprika, and bay leaf. Mix well and add in rice, mix again.
- Pour in vegetable broth, I make mine with better than bouillon base. Lay everything even and flat and don’t forget to add salt and pepper to taste.
- Cover and cook for 15 minutes on low heat to simmer. Cover again and cook for an additional 5 minutes or until rice is tender and cooked through.
- Serve and garnish with green onion, and parsley.