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One-Pot Vegan Jambalaya
This Vegan Jambalaya is packed with flavor from fresh veggies and tons of spice! And this one pot meal is easy to prepare in under an hour.
Course
Main Course
Cuisine
Spanish, vegan, vegetarian
Keyword
Delicious Everyday, how to make vegan jambalaya, jambalaya without meat
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings
Calories
449
kcal
Author
Delicious Everyday
Ingredients
1 ½
cups
Mahatma® Extra Long Grain Enriched Rice
uncooked
2
tbsp
TABASCO® Sauce
1
sweet potato
peeled and chopped
6
oz
green beans
washed and trimmed
1
yellow onion
peeled and chopped
2
cups
bell pepper
chopped
8
oz
mushrooms
washed and sliced
14.5
oz
canned tomatoes
fire roasted
1
tbsp
Creole seasoning
2
garlic cloves
peeled and minced
3
cups
vegetable broth
2
tbsp
olive oil
salt and pepper
to taste
2
tbsp
fresh cilantro
chopped for garnish
Instructions
Heat olive oil in large, deep pan over medium heat.
Add sweet potato and cook until slightly softened, about 7 minutes.
Add bell peppers, onions, and green beans to the pan. Cook for additional 3-5 minutes, until just beginning to brown.
Add garlic, Creole seasoning, mushrooms, salt, and pepper. Cook for 3-4 minutes, until mushrooms are softened.
Stir in tomatoes, including the liquid from the can, and vegetable broth. Mix well.
Season with salt and pepper, to taste.
Bring mixture to a boil.
Reduce heat. Add rice, and cover with a lid or piece of aluminum foil.
Simmer for 20 minutes, until rice is tender.
Serve hot, garnished with the fresh cilantro.
Nutrition
Calories:
449
kcal
|
Carbohydrates:
13
g
|
Protein:
66
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
175
mg
|
Sodium:
309
mg
|
Potassium:
1424
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
4300
IU
|
Vitamin C:
60.1
mg
|
Calcium:
172
mg
|
Iron:
3.2
mg