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Food | Recipes

Vegan Jambalaya

New Orleans has always been one of my favorite places to visit. The city holds unbeatable magic, with unique shops, diverse culture, nightlife and authentic food options. One really can’t go wrong. As a vegan, getting that Louisiana authenticity on your plate can get a little tricky. That’s why I decided to bring Louisiana home with me, wrapped up in a warm crock pot of vegan jambalaya. This is a dish jam-packed with flavor that makes for a healthy lunch or dinner option. Working 40-hour weeks can leave you exhausted when it comes to cooking and eating healthy. This recipe is a great way to prepare your lunch for the entire work week, and with minimal effort by you. It’s also a dish that will stick with you throughout the day so when dinner time rolls around you won’t feel like you need a full meal right before bed. Trust me, your digestive system will thank you for this. Black eyed peas and rice are both great sources of protein, B vitamins, fiber and iron; your whole body will smile from the inside out. The warm tomato broth and earthy mushrooms mixed with that good ole creole seasoning is enough to make a carnivore’s mouth water! On top of all that, it cooks safely in your slow cooker with no attention needed. I usually soak my black-eyed peas on Friday night or Saturday morning. Then later Saturday evening I prepare the crock pot with the ingredients and let that baby cook on low while I sleep soundly while my house is filled with that sweet Louisiana aroma. Sunday is when I cook the rice. Each serving will get a scoop of rice added to it. A small list of ingredients mixed with some seasoning plus a little patience and you have a tummy-warming meal to last you the entire week.

Vegan Jambalaya


YIELDS5 servings or one crock pot
PREP TIME
COOK TIME
TOTAL TIME
herb graphic for recipe card
  • 4 cups veggie broth (1 carton)
  • 1 1/2 packs white mushrooms
  • 4 medium tomatoes
  • 1 medium red bell pepper
  • 1 small yellow onion
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 1 tsp tamari
  • 2 tbsp Creole seasoning
  • 1 tsp maple syrup
  • 1 cup black eyed peas
  • 1 cup dry rice (cooked separately)
  • 4 cups veggie broth (1 carton)
  • 1 1/2 packs white mushrooms
  • 4 medium tomatoes
  • 1 medium red bell pepper
  • 1 small yellow onion
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 1 tsp tamari
  • 2 tbsp Creole seasoning
  • 1 tsp maple syrup
  • 1 cup black eyed peas
  • 1 cup dry rice (cooked separately)
tomato graphic for recipe card

Directions

1. Start by soaking your black-eyed peas in a medium sized tub of water filled to the top. You want to soak for at least twelve hours. They will expand! Make sure there is room in the tub for this.

2. Dice tomatoes, bell pepper, onion and mushrooms. If you have a food processor, use this for the tomatoes to cut into really small pieces. It will create almost a paste consistency, this is great for the broth.

3. Pour your carton of veggie broth, all your veggies, the black-eyed peas and the rest of the ingredients (besides the rice) into the slow cooker.

4. Turn the cooker on low and stir everything together. Place the lid on top and forget about it until the morning! While you sleep through the night your home will be filled with the mouthwatering smell of authentic jambalaya.

5. The rice can be cooked at night before bed and stored in the fridge, or you can save this task for when you wake up. Note that the rice is stored in a separate container from the jambalaya because you don’t want your rice to drink up all of your delicious broth throughout the week! Simply scoop some rice into your bowl before serving, and enjoy!

Related: Hearty Gumbo Hot Pot
Cajun-Inspired Vegan “Shrimp” Etouffée
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Photo: Lindsey Blakley

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