One-Pot Vegan Jambalaya

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Louisiana flavors with a plant-based twist.

I’ve been a bad, bad blogger. I’ve been careless with a delicate domain. And it’s a sad, sad world, when a girl neglects a blog just because she can.

Okay, I’ll stop! I’m showing my age with my Fiona Apple reference. But on the real, I’ve neglected this blog for so many reasons because life, laziness and general procrastination got in the way. But I’m back and determined to start anew. And I’ve got a delicious, one-pot, simple summer recipe to share with you.

Yes, it’s officially summer. And it’s HOT out. I live in the Bahamas, where it’s hot 98 percent of the year, but in the summer it is brutal let me tell you. I can barely walk my dogs without breaking into a sweat after a few minutes and craving the comfort of shade and air-conditioning! Summer is the time when we don’t want to spend hours slaving in the kitchen and sweating in front of an oven. And while we crave light meals around this time of the year, that doesn’t mean we will subsist on salad and soup!

Enter this jambalaya.

I love one-pot dishes. It makes kitchen cleanup that much easier (I detest doing dishes and usually leave them in a pile in the sink until my boyfriend can’t take it anymore and caves in!) I also love recipes that come together quickly and use what most of us have on hand.

According to Wikipedia, jambalaya is a Louisiana dish of French and Spanish influence. It’s usually rice, veggies, seafood and meat. But it can be easily veganised and you won’t miss the meat, I swear.

The result was tasty, savory, filling and oh so delicious. This is fine on its own, or you can serve it with vegan sausage on the side, some hearty mushrooms or whatever your heart desires.

Enjoy!


Vegan Jambalaya (serves four to six)

  • 1 tablespoon extra virgin olive oil
  • Half an onion, diced
  • 2 cloves of garlic, peeled and diced
  • 2 bell peppers, diced (I used orange and green)
  • One cup of fresh or frozen okra chunks
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • Salt and black pepper to taste
  • 3 bay leaves
  • One can of diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups of vegetable broth
  • One cup of long grain rice

Heat oil in a large pot. Add onions, garlic and peppers and cook on medium heat for about five to six minutes until almost soft.

Add okra chunks and cook for another five minutes, stirring frequently to avoid veggies sticking to the pot. Add tomato paste, salt and pepper, Old Bay and Cajun seasoning and stir, cooking for about one to two minutes more.

Add diced tomatoes, bay leaves, rice and vegetable broth. Bring to a boil then reduce heat to medium low. Cover with a tight-fitting lid and cook for 20-25 minutes.

Adapted from delish.com

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