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]
- 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)
- 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.