Spicy Vegan Jambalaya

14 50 504
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Spicy Vegan Jambalaya
Health Highlights
An easy vegan jambalaya for busy weeknights or Meatless Mondays!


3 tbsp Olive Oil, Extra Virgin (extra virgin)
1 large Yellow onion (diced)
3 clove(s) Garlic (chopped)
4 large stalk(s) Celery (diced)
1 tbsp Jalapeno pepper (diced; heaping; use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick))
4 cup chopped Tomato (fresh; you could also use whole cherry; or one large can of crushed)
2 cup Brown rice, long-grain, dry (uncooked)
4 1/2 cup Vegetable stock/broth
2 tsp Vegan Worcestershire Sauce ((you can find some good vegan varieties online; if you don't have any of; vegan stuff handy; just leave it out!))
3 leaf Bay leaf
1 tsp Paprika (smoked)
2 tsp Hot sauce ((I use Sriracha))
1 dash Salt and pepper (to taste)
1 1/2 cup Cilantro (coriander) (chopped; plus extra for garnish)


  1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
  2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
  3. Add tomatoes and cook an additional minute or two to soften them up.
  4. 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.
  5. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.

Nutrition Facts

Per Portion

Calories 504
Calories from fat 130
Calories from saturated fat 20.5
Total Fat 14.4 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 20.2 g
Cholesterol 0
Sodium 816 mg
Potassium 901 mg
Total Carbohydrate 88 g
Dietary Fiber 7.8 g
Sugars 11.0 g
Protein 9.5 g

Dietary servings

Per Portion

Grain 3.0
Vegetables 4.8

Energy sources


Meal Type(s)