Meatless Monday: Spicy (Vegan) Jambalaya

Mardi Gras, Fat Tuesday, Carnival—whatever you want to call it, February 17th is a day dedicated to living it up! While traditionally Mardi Gras was celebrated as a way to satisfy indulgences prior to Lent, it has evolved in America as a day to wash down Cajun and Creole cooking with a healthy pint of beer. Whether taking to the street for festivities and parades in New Orleans or planning a Mardi Gras party all your own, this meatless recipe is sure to satisfy your taste buds!

Spicy (Vegan) Jambalaya
Servings: 3-4


3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 heaping Tbsp. diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
4 cups diced fresh tomatoes
2 cups uncooked brown rice
4.5 cups vegetable stock
2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties at your local Whole Foods Marketplace)
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons hot sauce (I use Sriracha)
Salt and pepper to taste
1.5 cups chopped cilantro, plus extra for garnish

1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).

2. Add onion, garlic, celery, and jalapeño to the oil and sauté until onions are translucent, about 3 minutes.

3. Add tomatoes and cook an additional minute or two to soften them up.

4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.

IMG_52505. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro and enjoy!

IMG_5252-0 Recipe adapted from


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