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Vegetable Jambalaya


  • 3 tbsp canola or safflower oil
  • 1 large yellow onion
  • 2 ribs celery
  • 3 medium carrots
  • 1 green pepper
  • 2 tbsp minced garlic
  • 2 tbsp minced jalapeno peppers (fresh or pickled)
  • ½ tsp chipotle chili powder
  • 1 tsp oregano
  • 1 ½ c long grain brown rice, uncooked
  • 2 c water
  • 2 vegetable bouillon cubes
  • 6 oz tomato paste
  • 2 15-oz cans diced tomatoes
  • 1 c okra, sliced (fresh or frozen)
  • 1 ½ c vegan meat substitute (ground beef style, TVP, and/or sliced meatless sausage links)
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 3 tbsp chopped fresh parsley


  1. In a large pot, sauté the onions, carrots, celery and green pepper in 3 T of oil until soft, about 5 minutes. Add the garlic, jalapeno peppers, chili powder and oregano and sauté 2 more minutes. Add the rice and mix well. Add the water, bouillon cubes and tomato paste, mix well, bring to a boil and reduce to rolling simmer for 10 minutes, then add okra, diced tomatoes, salt and pepper. In a skillet, brown the meat substitute and add it to the pot. Cover and simmer until the rice is cooked, about 20 minutes. Stir in the chopped parsley and serve.

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