Vegan Jambalaya Rice


Short Description:

A vegan twist on the New Orleans classic Jambalaya! Serves 4-6









  1. Begin by washing and draining the rice. Set aside the rice. Next, In a large, deep skillet, heat the oil and saute the onions and garlic for 3-5 minutes or until the onions are translucent.
  2. Stir in the mushrooms and sauté for 5 more minutes. Add the next six ingredients as well as the reserved rice and bring to a boil. Add the salt. Reduce heat to simmer and cook, covered, for 5 minutes.
  3. Add the celery, peas, carrots and bell peppers and cook, covered, for 15 minutes or until the rices is soft and the water is absorbed.
  4. Fluff the rice with a fork and stir in the cilantro. Serve immediately.


  • 1 1/4 cups uncooked basmati rice,
  • 2 tbsp olive oil,
  • 3/4 cup chopped onions,
  • 1 1/2 tbsp chopped garlic,
  • 3/4 cup sliced fresh mushrooms,
  • 2 1/4 cups water,
  • 1/2 tbsp dried thyme,
  • 1/2 tbsp ground cumin,
  • 1 tsp ground mustard,
  • 1/4 tsp dried crushed red chili peppers,
  • 1/8 tsp Tabasco sauce,
  • 1/2 tsp salt,
  • 3/4 cup sliced celery,
  • 3/4 cup diced carrots,
  • 1/2 cup fresh or frozen peas,
  • 1/3 cup diced red bell peppers,
  • 1/4 cup chopped fresh cilantro
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