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.

I’ve been thinking about creating a Vegan Jambalaya recipe for quite a while. I just love spicy food and the flavors and spice in traditional jambalaya are amazing.

Recipe

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