How long does black bean jambalaya [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can black bean jambalaya [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is black bean jambalaya [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does black bean jambalaya [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is black bean jambalaya [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.2K Views 10 years ago

Black Bean Jambalaya
[Vegan]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Rice

Black Bean Jambalaya [Vegan]

Dairy Free

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.

Ingredients You Need for Black Bean Jambalaya [Vegan]

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)

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How to Prepare Black Bean Jambalaya [Vegan]

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.
Add the paprika, cumin, cayenne, oregano, garlic powder, pepper, and salt. Cook for 2 minutes or so.
Add tomatoes and bell pepper, breaking up tomatoes with a wooden spoon. Cook for 5 minutes.
Pour your rice into the pot and stir until well combined. Then add your broth and black beans and stir.
Bring to a boil then reduce the heat to a simmer and cover. Cook for 1-2 hours on a very low heat.
Spoon into bowl and serve with a nice crusty bread. Garnish with finely diced jalapeños.