This recipe is one of those flexible, one-pot dishes that's perfect for cold weekday nights. This meat-free jambalaya really brings in the heat. Its combination of jalapeño, hot sauce, chili powder, and cayenne pepper will set your lips ablaze and keep your belly warm. Try adding in your favorite plant protein, like tofu, tempeh, or textured vegetable protein.
Super Spicy Jambalaya [Vegan, Gluten-Free]
- Olive oil
- 1 medium yellow onion, diced
- 1 Poblano pepper, chopped
- 1 red bell pepper, diced
- 6 cloves of garlic, minced
- 1 jalapeño, diced (with or without seeds depending on your preference for spice)
- 4 cups low-sodium vegetable stock
- 1 14-ounce can of fire-roasted tomatoes, crushed
- 3 tablespoons vegan hot sauce
- 3 tablespoons liquid aminos or soy sauce
- 1 teaspoon smoked chili pepper
- 1 teaspoon sweet paprika
- 1 teaspoon basil
- 1/2 teaspoon cayenne pepper
- Salt and pepper
- 1 15,5-ounce can dark red kidney beans, drained and rinsed
- 1 15.5-ounce can black beans, drained and rinsed
- 2 cups of brown rice (uncooked)
- Green onions for topping, chopped
- Into a large, heavy bottom Dutch oven or stock pot, add 1-2 tablespoon of olive oil to coat your pan. Add the onion and peppers. Cook, stirring often, for about 6 minutes or until softened a bit.
- Add your garlic and jalapeño and cook for an additional minute. Then, add the dry spices and stir to coat the vegetables. Cook the spices for 2-3 minutes to remove the raw flavor, then proceed to add the rice.
- Stir well to ensure that the rice is distributed throughout the pan. Bring to a boil and then reduce the heat to low and cover your pan. Cook for 40-45 minutes, stirring frequently, or until the rice is tender and cooked through.
- Finally, add your drained beans and cook for another 4 minutes or so to heat them through. Spoon into bowl and garnish with chopped green onions.