Hearty, spicy, and comforting, this vegan jambalaya is a plant-based take on a traditionally meat-heavy dish. Made with quinoa instead of rice and packed full of veggies and plant protein!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American, Vegan
Servings: 4
Ingredients
1-2tbspolive oil
3garlic clovesminced
1onionchopped
1carrotchopped
2ribs of celerychopped
1jalapenochopped
1bell pepperchopped
3tbsptomato paste
6small tomatoes or 1-15 oz can tomatoeschopped
1cupquinoa
2 ½cupsvegetable broth
2vegan sausagessliced
1/4cupparsleychopped
1cupspinach
salt & pepper, to taste
Spices
1tbsppaprika
¼tspcayenne pepper
1tsporegano**
1tspthyme**
Instructions
Mix spices together in a small bowl and set aside.
Heat oil in a large pot over high heat. Add garlic, onion, carrot, and celery. Cook until onions turn translucent, about 5 minutes.
Add jalapeno and bell pepper and cook for 2 minutes. Add spices and stir for 30 seconds.
Add tomato paste and stir for 1 minute.
Add tomatoes, quinoa, and vegetable broth. Cover and bring to a boil, then lower to a simmer until quinoa is fully cooked, about 20 minutes. Stir occasionally and add extra broth if needed.
Meanwhile, heat a lightly greased skillet over medium heat. Add sliced sausages and cook to brown each side. Turn off heat.
Once quinoa is fully cooked, stir in spinach and parsley. Cover and turn off heat, allowing the spinach to wilt in the residual heat.
Stir in sausages. Taste and add salt/pepper as needed.
Notes
Oregano & Thyme: You can also use fresh herbs, about 1 tbsp of each chopped.