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Vegan Jambalaya

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Simple Vegan Jambalaya

This simple vegan jambalaya is a super tasty, satisfying and nutritious dish.

It’s a delicious dinner recipe, which is also oil-free and very low in fat.


  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 400g can chopped tomatoes
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)


1. Add the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes.

Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.

2. Add the chopped tomatoes and cook another 5 minutes.

3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or broth and bring to a boil.

Cook over medium-high heat for 15 minutes or until the rice is cooked.

4. Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more.

5. Serve with some chopped fresh parsley on top (optional).

6. Keep the vegan jambalaya in the refrigerator in a sealed container for 4 to 5 days.


Use any veggies, spices or legumes you like.

Feel free to use fresh tomatoes instead of the chopped canned tomatoes.

Add salt instead of the tamari or soy sauce if you want.

The classic recipe is made with long grain rice, but we used what we had on hand. Use any type of rice you prefer.




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