One-Pot Vegan Farro Jambalaya


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One-Pot Vegan Farro Jambalaya. The Louisiana classic gets a whole-grain spin by swapping out rice in favor of farro. Farro is a great grain option for vegetarians because it contains about 5 grams of protein per 1/4 cup, plus 5 grams of fiber. Vegan sausages add hearty texture and robust flavor to this easy dinner. One-Pot Vegan Farro Jambalaya.

Ingredients. 1 tablespoon olive oil; 2/3 cup (76g) onion, chopped; 1/2 cup (57g) green bell pepper, chopped; 4 cloves garlic, minced; 1 cup (180g) uncooked farro; 2 teaspoons paprika; 1/2 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/4–1/2 teaspoon cayenne pepper; 1 1/3 cups (315ml) low-sodium vegetable stock. One Pot Vegan Jambalaya. August 19, 2020 Leave a Comment.

This vegan Jambalaya is a game changer! It’s just like the classic dish but veganized. Made with soy curls and plant-based sausage, this Southern inspired recipe is a treat for the whole family.

Jump to Recipe Print Recipe. This one pot vegan jambalaya is an easy dinner that only needs one pan! It’s packed with spicy rice, beans and veggies – healthy and delicious. I know I’m a bit of a cheese fiend, but sometimes I really do just want a delicious vegan meal to make me feel good. This one pot vegan jambalaya is just the thing – plenty of veggies, hearty beans and rice, and lots of spice.

In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes.

Heat oil in a large skillet or sauté pan over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes. Add paprika, salt, oregano, black pepper, and red pepper; cook 1 minute, stirring constantly so spices don’t burn. Stir in chicken stock, farro, tomatoes, and bay leaves and bring to a boil.

Add in the garlic and vegan sausage and cook for another 3-5 minutes. Add the beans, tomatoes and vegetable broth to the pot. Finally, add the rice and Cajun seasoning and stir. In a large saucepan, heat the olive oil on medium-high. Add the onion, bell pepper, celery, garlic, and tomatoes.

Cook for a couple of minutes. Add the salt, pepper, cayenne, paprika, oregano, and thyme. One-Pot Vegetarian Jambalaya Heat oil over medium-high heat in a large dutch oven or pot.

Add the chopped peppers, onions, and celery, then add a pinch of salt. Stir the veggies occasionally and cook about 5 to 7 minutes or until they are tender. Heat oil in a large pot. Add onions, garlic and peppers and cook on medium heat for about five to six minutes until almost soft.

Add okra chunks and cook for another five minutes, stirring frequently to avoid veggies sticking to the pot.

List of related literature:

Mix the al-dente farro, the pulsed onion and fennel, 1 teaspoon fennel sausage seasoning, and 1/2 tablespoon minced lemon thyme together in a large bowl.

“PLANTLAB” by Matthew Kenney
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Make the salad: While the farro is cooling, put the fennel seeds in a small skillet and toast them over medium heat until fragrant, about 2 minutes.

“Salad for President: A Cookbook Inspired by Artists” by Julia Sherman
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Stir together farro, chickpeas, scallions, cranberries, feta, cumin, salt, and pepper in large bowl.

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If you leave out the anchovies, or replace them with black olives or capers, this dish becomes a very tasty main course for vegetarians, served with vegetarian fried rice or fried noodles.

“Sri Owen's Indonesian Food” by Sri Owen
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In the same skillet, panfry the moghrabieh, sprinkling it with the caraway, cinnamon, allspice, and the remaining salt, adding ladles of the broth, one at a time, until the grains are tender.

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Transfer the farro to a large bowl, toss with the olive oil, and let cool, tossing occasionally.

“All About Dinner: Simple Meals, Expert Advice” by Molly Stevens
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W. W. Norton, 2019

Add the farro, and cook, stirring often, 2 minutes.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
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This recipe is inspired by those, yet this dish adds a lot more nourishment and flavors to make me one happy gluten-free vegetarian.

“Simple Green Meals: 100+ Plant-Powered Recipes to Thrive from the Inside Out: A Cookbook” by Jen Hansard
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Farro, it turns out, does require frequent stirring to ensure that the grains cook evenly.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Add the remaining ’Shroom Stock and the tempeh fingers and bring to a simmer.

“Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine” by Bryant Terry
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • For the Southwest-style Quinoa, do you put cooked black beans into the pot? I put raw black beans into it and the final pot is dark as shits.

  • I made the lasagne soup and used tofu instead as I didn’t have lentils & added carrots.
    And it actually came out really really nice!

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  • You are such an inspiration. Not just your cooking and advices but your spirit. I am subscribed.
    Please can you make a video for the girls who wants some gains, how to get some pounds with vegan food. Thanks a lot. Greeting from Germany.

  • Please do not support the use of animal flesh as valid sources of protein.:(
    I have always enjoyed your videos, but was very sad to hear you say that.

  • Thank you for posting!! Made this tonight and we absolutely loved it!! We used the beyond meat sweet Italian sausage I will definitely be making this again ��

  • I made this meal today (4/7/2020) because of the colorful favors and I wanted to try something new. Well, OMG!!!!!! It was so good. I cut up an avocado to place on bottom of my bowl and cashew nuts cheese on top. My 17 year old isn’t vegan but he cleaned his entire plate. The flavors were bold and hearty. What a great combination. Thank you for sharing this dish. I wasn’t even hungry and didn’t need to eat anything but oh my. The sauce was what really set this off. Thank you again.

  • I made it and absolutely loved Shakshuka. forgot to soak the nuts but the dip was amazing. I made a meat one for my family but next time I will only do a vegan one. Want to send you a picture

  • Love the recipes! I will make the mushroom stroganoff later tonight for dinner! Where did Chris get his shirt that he is wearing? I really want one myself, because it looks so much like my pup! ��

  • I’ve watched your videos on and off for some time and I finally took the plunge and became plant based. I use recipes you share here and over the last year I started at a hefty 331 pounds. Today I stand here 208 pounds. You’re a true inspiration. I never thought I could be where I am today, but with your help I shed those 123 pounds. I am forever grateful.

  • idk how you didnt hurt yourself with that horrible cutting board lol. sliding everywhere. im sure by now you have a huge nice quality bamboo one, awesome videos keep em coming!

  • Watched this video when it came out. Currently making this right now… used the recipe, went shopping and now the veggies are on the stove following along.

  • Awesome video! Could you make a video of a few different ideas for meals on the go? Easy to take to school/work that are great for lean muscle building.

  • I eat meat and I still love this channel tbh, I make a lot of these recipes and sometimes I just replace the dairy free stuff for dairy or add some chicken to it and a lot of times I just leave it fully vegan if I can. The cool thing about her is that she’s not making people feel bad for what they eat or calling anyone names for eating meat or fish, she’s just showing her vegan recipes and most of them are cheap and easy to follow for anyone, including meat eaters.

  • This was amazing! Just made it. Also, I added kale and Franks Red Hot…had to. I’d love if you added some sort of nutritional info to the cooking vids if possible.

  • I appreciate this! I’ve been vegan for over 2 years but I am concerned of malnourishment for myself and my family! Definitely adding this and your other recipes! Thank you!

  • I absolutely love your channel i am new to the vegan life style and love it so much your recipies are beautiful I am excited to try

  • Not bad! I’m a born and raised Cajun, and this looks amazingly accurate. Btw, I always use brown rice in my jambalaya. I will be on the lookout for the no evil sausage.

  • Just had the first recipe for dinner and my husband and I loved it!!! He had his over brown rice. Some avocado on top was just right!���� Can’t wait to try the rest!

  • Soooo Delicious �� I wish I could cook like that… your food looks sooo healthy and scrumptious I have really enjoyed watching your videos soo cool Thank you both

  • I’ve been trying to see if there is a way to season a cast iron pan without oil. I feel like you’ve touched on this before but I’m not sure. If anyone else knows a way to do it without oil let me know! Thanks!

  • Cashew makes a great alfredo sauce:
    Soak cashew nuts overnight or boil til soft with 2 gloves of garlic.
    Blend with garlic cashew, nutritional yeast, seamoss( optional), lemon, salt, Italian seasoning, almond milk, salt.
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  • So far I want to make the Vegan Lasagna Soup. I can eat soup any time of the year..��And the Creamy Mushroom one. I have made Creamy Mushroom with pasta a few times. Its yummy.

  • Loved this video as always! But I’m an unrelated note, what are your hair details and how did you do the install? Crochet? Individuals? I really want to attempt this style.

  • Girl, I absolutely LOVE your recipes! I made the granola mix over the weekend…LOVE IT! And, I’m adding this to my meal plan for the week! Looks sooo yummy! Thanks for sharing! Have a great day, chickie!

  • In your written instructions you say to rinse the pasta and vegetables after draining, but you don’t mention that in the video. I read the written recipe before watching and I was thinking that I wouldn’t rinse the pasta.

  • If you are using a whole grain and a legume you have a whole protein. If you are using white flour pasta you are fooling yourself.

  • Thank you so much for these easy yummy healthy recipes!! I tried the 1st two over the past weeks and I loved it. I’m trying the rice recipe tonight. Keep em coming ��

  • I made this last night and my husband liked it so much, he requested it for super again tonight. Works for me. Instead of the sausage, I diced up & cooked tempeh. It was awesome!

  • Hey Derek, just wanted to give a little thank you. I have been vegan now for 3 years now. I decided to make a full dive in once I found your channel. I’ve had my ups and downs thinking am I doing the right thing? Can I even gain weight? (Which I am currently still struggling with.) Of course, I have faced challenges like my family telling me I’m not getting enough protein or that I’m going to have certain deficiencies, but every time I come back to this channel I get a new rush of excitement, enthusiasm, and determination. So thank you again for being an inspiration!

  • I made the Pad Thai and didn’t have the lime and peanut around sadly, but it still turned out amazing! Thank you:D
    Amazing collaboration, gonna try the Jamaican curry recipe next <3

  • I had to come back and leave a like and a comment. I don’t know what I was thinking, I think I got distracted by the kids and just forgot, sorry Derek, at least I came back haha. Thanks for the wicked recipe man. My wife and I used to make Jambalaya all the time before we went vegan and haven’t had it in so many years because of all the meat usually found in it. Great video as always Derek. Thanks for continuing to give us content! ������

  • I grill the beyond meat sausages on my old George Forman Grill to cook out all the oil, works great. I wonder if I could do this in the instant pot, may try. The recipe looks wonderful.

  • Coconut aminos are a good even lower salt soy sauce replacement. Very similar taste. I tried this recipe with coconut aminos. Sooo good!! Thanks! ��

  • Wow! I just made this with a few adaptions based on what I have available: Replaced the celery with brokoli, red pepper instead of green and used mixed beans instead of sausage. It’s so good! Thanks a lot, Derek!

  • I made the mushroom stroganoff. It was good but in my opinion, next time I will put about half of the amount of thyme it says cuz it was a little too “herby” for my taste!

  • Thank you for this recipe! My wife and I made it this week and it was delicious. I’m new to the vegan ways, so this was a great start.

  • The asparagus trick….. it is an easy way to guarantee not having woody parts, HOWEVER, you’re going to waste a lot of asparagus that way too, usually the parts close to the breaking point are also usuable. It’s convenient but kinda contradicts with the minimize waste idea:-/

    Otherwise great recipes again!

  • The two of you are my favorite YouTube chefs, or even favorite people. Both of you are spreading such a positive vibe, kind, funny, enthusiastic. Such a pleasure to watch.

  • Thankyou Derek I am really enjoying watching your videos and learning a lot. You are very inspiring and easy going. I have gone a little off course lately but I know I will get back on the right track again. My body is feeling great even just after a week. Thanks again.

  • Hi can nutritional yeast be substituted with Miso and if so which one would you suggest? I have done successfully with other recipes.

  • Oh my goodness!!! Delicious and so beautiful. Having recently been diagnosed with diabetes, I’ve had to rethink my entire lifestyle. This channel makes it doable and tasty!!

  • Oh…now I are linked..
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  • Mary’s Test Kitchen has a microwave shakshuka recipe that uses soft tofu for the egg portion; I bet that would be really good in this sauce!