Jambalaya is a spicy rice dish of Louisiana Creole origin. This recipe is everything that you crave in that — spicy, savory, and warming. A mix of spices brings a depth-of-flavor while textured vegetable protein works with the rice to keep you full and satisfied.

Black Bean Jambalaya [Vegan]

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  • 1 tablespoon of olive oil
  • 1/2 cup of TVP — textured vegetable protein
  • 1/2 of a yellow onion, minced
  • 2 tablespoons of smoked paprika
  • 2 tablespoons of ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon of dried oregano
  • 1 teaspoon garlic powder
  • Freshly cracked black pepper
  • 1 teaspoon salt
  • 1 cup of Roma tomatoes
  • 1 green bell pepper, diced
  • 1 cup of uncooked brown rice
  • 4 cups of vegetable broth
  • 1 15-ounce can of black beans, drained and rinsed
  • Jalapeno for topping (optional)


  1. In a large Dutch oven, heat the oil until hot. Add the TVP and onion and cook for about 5 minutes, stirring often. The TVP will brown up.
  2. Add the paprika, cumin, cayenne, oregano, garlic powder, pepper, and salt. Cook for 2 minutes or so.
  3. Add tomatoes and bell pepper, breaking up tomatoes with a wooden spoon. Cook for 5 minutes.
  4. Pour your rice into the pot and stir until well combined. Then add your broth and black beans and stir.
  5. Bring to a boil then reduce the heat to a simmer and cover. Cook for 1-2 hours on a very low heat.
  6. Spoon into bowl and serve with a nice crusty bread. Garnish with finely diced jalapeños.

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