Vegan Jambalaya with Pink Beans and Okra

Irrespective of the place you’re from, you’ll be able to borrow from the culinary melting pot of the world in an effort to infuse your plate with a daring essence. The Creole and Cajun flavors of New Orleans—steeped in a wealthy custom of cultures, together with African, Caribbean, and the New World—are amongst my favorites. You is perhaps stunned to find that many of those conventional dishes, comparable to jambalaya, are primarily based on plant meals: beans and rice. Discover ways to make jambalaya with this simple recipe for Vegan Jambalaya with Pink Beans and Okra, which is bursting with taste. You can even make Immediate Pot Jambalaya with this recipe, too.

What’s Jambalaya?

Jambalaya is a conventional Cajun dish that has roots in Spain, West Africa, and France—particularly Provence. You’ll be able to see shades of Spanish paella on this recipe, in addition to a conventional Provencal rice dish referred to as jambalaia. Jambalaya normally has sausage and shrimp, however I skipped these and targeted on the pink bean basic, which is a part of this meals tradition. You’ll see the holy trinity of onions, peppers, and celery featured on this recipe—a conventional base of components utilized in Cajun delicacies. Whereas I’ve spent fairly a little bit of time in New Orleans, and I like Cajun and Creole foodways, I’m not a real skilled. Try the superb work of Emily at Cajun Vegan Eats for extra inspiration.

What to Serve with Jambalaya?

I like to serve this one pot meal with a crusty complete wheat baguette and a crisp salad, comparable to my Kale Cesar Salad. And the leftovers are great the following day too! Do this recipe for meal prep as wholesome seize and go meals through the week.

Description

Discover ways to make jambalaya the wholesome manner with this recipe for Vegan Jambalaya with Pink Beans and Okra, which is bursting with the flavors of Cajun delicacies. This wholesome and satisfying, budget-friendly recipe is a meal-in-one.

1 teaspoon additional virgin olive oil
1 giant onion, diced
3 medium garlic cloves, minced
2 medium bell peppers (pink, orange, inexperienced, or yellow), diced
2 medium carrots, sliced
2 celery stalks, sliced
2 cups (200 g) chopped recent or frozen okra
¼ teaspoon cayenne pepper
¼ teaspoon candy paprika
¼ teaspoon cumin
2 teaspoons chili powder
¼ teaspoon celery salt
Sizzling sauce, as desired (non-compulsory)
1 cup (200 g) raw short-grain brown rice
1 (14.5-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can pink beans (i.e., pinto beans, kidney beans, cranberry beans), with liquid (or 1 ¾ cups cooked, with 2∕3 cup water)
2 cups (474 ml) vegetable broth
½ cup (119 ml) water
¼ cup (15 g) chopped recent parsley (or 1 tablespoon dried parsley)

Warmth the olive oil in a big skillet over medium warmth.
Add the onions and cook dinner for five minutes.
Add the garlic, bell peppers, carrots, celery, and okra and saute for an extra 5 minutes, stirring ceaselessly.
Add cayenne, paprika, cumin, chili powder, celery salt, sizzling sauce (if desired), and rice, sauté for an extra 2 minutes.
Add the tomatoes, pink beans, broth, and water. Stir properly. Deliver to a boil, scale back the warmth to medium-low, cowl, and cook dinner for about 1 hour, till the rice is tender, stirring ceaselessly. Add further water as wanted to compensate for moisture misplaced to evaporation, however keep away from thinning the consistency an excessive amount of (it ought to be a thick stew-like consistency).
Take away from the warmth and sprinkle with the parsley instantly earlier than serving.
Makes 6 servings (about 1 1/2 cups every).

Notes

Variation: Substitute every other sort of bean for the pink beans (comparable to black beans, chickpeas, or heirloom varieties).

Immediate Pot Instructions: Comply with steps 1-5 utilizing the Sauté setting, in accordance with producer’s instructions. Then press the Rice setting. Use the Fast Launch when cooking is finished.

Recipe tailored from Plant-Powered for Life: Eat Your Technique to Lasting Well being with 52 Easy Steps and 125 Scrumptious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the writer, The Experiment.