Prep time: 15 minutes / Cook time: 6 to 8 hours on low
With traditional Cajun spices, this no-meat jambalaya is full of
fiber-rich vegetables with a protein punch from the kidney beans.
Cashews add healthy fats and a rich hearty flavor so you won’t
miss the meat.
5 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
1 (15-ounce) can red kidney beans, drained and rinsed
2 cups diced fresh tomatoes with their juices, or 1 (14.5-ounce) can no-saltadded
2 cups long-grain brown rice
1 cup ½-inch round okra slices
1 cup chopped cashews
2 celery stalks, diced
1 green bell pepper, diced
1 medium onion, diced
4 garlic cloves, minced
2 tablespoons cayenne hot sauce (or to taste)
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
1. Combine all the ingredients in a 6-quart slow cooker. Cover
and cook on low for 6 to 8 hours, until the vegetables and rice are
tender and the sauce has thickened. If the rice becomes too dry
during cooking, add more broth or water.
2. Serve hot.
Per Serving (1¾ cups): Calories: 504; Total Fat: 16g; Saturated Fat: 3g;
Trans Fat: 0g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 7g;
Cholesterol: 0mg; Sodium: 153mg; Carbohydrates: 80g; Fiber: 9g; Sugars:
7g; Protein: 15g
SUBSTITUTION TIP: If gluten isn’t a concern and you like the taste,
add 1 to 2 cups of cooked vegan chorizo, seitan, or vegan sausage to the
jambalaya before you serve it.