Vegan Jambalaya with Purple Beans and Okra

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Regardless of the place you’re from, you may borrow from the culinary melting pot of the world as a way to infuse your plate with a daring essence. The Creole and Cajun flavors of New Orleans—steeped in a wealthy custom of cultures, together with African, Caribbean, and the New World—are amongst my favorites. You is likely to be shocked to find that many of those conventional dishes, reminiscent of jambalaya, are based mostly on plant meals: beans and rice. Learn to make jambalaya with this straightforward recipe for Vegan Jambalaya with Purple Beans and Okra, which is bursting with taste. You can too make Immediate Pot Jambalaya with this recipe, too.

What’s Jambalaya?

Jambalaya is a conventional Cajun dish that has roots in Spain, West Africa, and France—specifically Provence. You possibly can see shades of Spanish paella on this recipe, in addition to a conventional Provencal rice dish known as jambalaia. Jambalaya often has sausage and shrimp, however I skipped these and centered on the purple bean basic, which is a part of this meals tradition. You’ll see the holy trinity of onions, peppers, and celery featured on this recipe—a conventional base of elements utilized in Cajun delicacies. Whereas I’ve spent fairly a little bit of time in New Orleans, and I like Cajun and Creole foodways, I’m not a real knowledgeable. Take a look at the superb work of Emily at Cajun Vegan Eats for extra inspiration.

What to Serve with Jambalaya?

I like to serve this one pot meal with a crusty entire wheat baguette and a crisp salad, reminiscent of my Kale Cesar Salad. And the leftovers are great the following day too! Do this recipe for meal prep as wholesome seize and go meals through the week.

Description

Learn to make jambalaya the wholesome approach with this recipe for Vegan Jambalaya with Purple Beans and Okra, which is bursting with the flavors of Cajun delicacies. This wholesome and satisfying, budget-friendly recipe is a meal-in-one.

1 teaspoon additional virgin olive oil
1 massive onion, diced
3 medium garlic cloves, minced
2 medium bell peppers (purple, orange, inexperienced, or yellow), diced
2 medium carrots, sliced
2 celery stalks, sliced
2 cups (200 g) chopped contemporary or frozen okra
¼ teaspoon cayenne pepper
¼ teaspoon candy paprika
¼ teaspoon cumin
2 teaspoons chili powder
¼ teaspoon celery salt
Sizzling sauce, as desired (optionally available)
1 cup (200 g) raw short-grain brown rice
1 (14.5-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can purple beans (i.e., pinto beans, kidney beans, cranberry beans), with liquid (or 1 ¾ cups cooked, with 2∕3 cup water)
2 cups (474 ml) vegetable broth
½ cup (119 ml) water
¼ cup (15 g) chopped contemporary parsley (or 1 tablespoon dried parsley)

Warmth the olive oil in a big skillet over medium warmth.
Add the onions and prepare dinner for five minutes.
Add the garlic, bell peppers, carrots, celery, and okra and saute for an extra 5 minutes, stirring steadily.
Add cayenne, paprika, cumin, chili powder, celery salt, sizzling sauce (if desired), and rice, sauté for an extra 2 minutes.
Add the tomatoes, purple beans, broth, and water. Stir nicely. Convey to a boil, cut back the warmth to medium-low, cowl, and prepare dinner for about 1 hour, till the rice is tender, stirring steadily. Add further water as wanted to compensate for moisture misplaced to evaporation, however keep away from thinning the consistency an excessive amount of (it needs to be a thick stew-like consistency).
Take away from the warmth and sprinkle with the parsley instantly earlier than serving.
Makes 6 servings (about 1 1/2 cups every).

Notes

Variation: Substitute another type of bean for the purple beans (reminiscent of black beans, chickpeas, or heirloom varieties).

Immediate Pot Instructions: Observe steps 1-5 utilizing the Sauté setting, based on producer’s instructions. Then press the Rice setting. Use the Fast Launch when cooking is finished.

Recipe tailored from Plant-Powered for Life: Eat Your Method to Lasting Well being with 52 Easy Steps and 125 Scrumptious Recipes, ©Sharon Palmer 2014. Reprinted with permission from the writer, The Experiment.