Easy Cajun Style Vegan Jambalaya Recipe (One Pot)
This easy Cajun-style Vegan Jambalaya is a flavorful one-pot meal packed with rice, vegetables, and bold spices!
Equipment
- Large Pot
- Skillet
Ingredients
For the Lentils
- 1 tbsp avocado oil
- ½ large white onion diced
- 4 large garlic cloves minced
- ¾ tsp ground cumin
- ½ tsp pink salt
- ¼ tsp red chili powder
- ¼ cup water
- 2 cups vegetable broth
- ½ cup brown lentils uncooked
For the Rest of the Dish
- 4 tbsp avocado oil
- 4 large garlic cloves minced
- 1 medium white onion diced
- 1½ medium bell pepper diced
- ½ large carrot diced
- 1 rib celery diced
- 1 tbsp cajun seasoning
- ½ tsp red chili powder
- ½ cup TVP uncooked
- 2 medium bay leaf
- ½ tsp pink salt
- ¼ tsp black pepper
- 1½ cups vegan pasta sauce
- ¾ cup parboiled rice uncooked
- 3 cups vegetable broth
Instructions
- Heat a skillet with the 1 tbsp avocado oil over medium heat. Once heated, add the onions and garlic, and stir them for about 5 minutes, until the onions are soft and tender.
- Add in the rest of the lentil ingredients, and cook until the liquid is absorbed.
Prepare the Rest of the Dish
- Empty out the lentil mixture and clear the skillet. Then heat the avocado oil in it over medium heat. Add in the garlic and onions, and saute until the onions are translucent.
- Add in the rest of the ingredients. Turn the heat to high, and let this come to a boil.
- Once boiling, reduce the heat to medium-low. Add in the lentil mixture and let it simmer, 90% covered with a lid. Stir it around every few minutes.
- Once all the liquid is absorbed and the rice are fluffy, remove from heat. If the rice and lentils are not fully cooked, add in a little more broth and continue to cook.
- Once done, transfer to 4 serving bowls. One delicious way to serve is with vegan yogurt, fresh cilantro and chopped tomatoes on top. Enjoy!
Notes
- Storage
- Store in an airtight container in the refrigerator for up to three days.