Photo: K8
Spicy Vegan Jambalaya
14 ingredients
10 min + 40 min
3
openrecipes
This spicy vegan jambalaya is hearty and full of fresh produce. Jalapeños and paprika give it a nice kick!
Estimated Nutrition (whole recipe, rough)
519
Calories
10g
Protein
15g
Fat
89g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1 whole Large Yellow Onion, Diced
- 3 cloves Garlic, Chopped
- 4 stalks Large Stalks Celery, Diced
- 1 Tablespoon Diced Jalapeño (use More Or Less Depending On How Spicy You Like Things!)
- 4 cups Diced Fresh Tomatoes (you Could Also Use Whole Cherry Tomatoes - They'll Break Down As Everything Cooks)
- 2 cups Uncooked Brown Rice
- 4-½ cups Vegetable Stock
- 2 teaspoons Vegan Worcestershire Sauce (optional)
- 3 leaves Bay Leaves
- 1 teaspoon Smoked Paprika
- 2 teaspoons Hot Sauce (I Use Sriracha)
- 1 pinch Salt And Pepper, to taste
- 1-½ cup Fresh Cilantro, Chopped, Plus Extra For Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes