Vegan Jambalaya

Updated: Oct 26, 2018


2 cups long brown rice

32 oz low sodium vegetable broth

1 onion

1 jalapeno

2 large stalks off celery 

2 cups of mushrooms

1 green bell pepper

2 tbsp of minced garlic

1 small can of tomato paste

4 tbsp of cajun seasoning (I always add a lot to get that flavor going)

1 tbsp of worcestershire

1 tbsp of hot sauce (choose your favorite)

Salt & pepper

Olive oil

In a large soup pot add in the brown rice and vegetable broth. Bring the broth to a boil for 5 minutes and then reduce to a simmer until all of the broth is absorbed. If the rice is crunchy still add water or more broth to keep it cooking. 

Chop up your vegetables and heat up a pan with enough olive oil to coat all the veggies. Cook up the veggies until the onion is translucent and the mushrooms are soft. 

When your rice is finished add the tomato paste and stir it in well. Then add in the minced garlic, worcestershire, cajun seasoning, hot sauce, and, salt and pepper. Stir everything into the rice until it is mixed well. 

Add the cooked vegetables to the rice and stir well until the seasonings have coated the vegetables. You can make it spicier by adding more hot sauce if you need it!

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