Cajun-Inspired Plant-Based Jambalaya Feast

Name: Cajun-Inspired Plant-Based Jambalaya Feast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Cajun
Ingredients: 2 blocks Juicy Marbles’ Meaty Meat; ½ cup red bell pepper, diced; ½ cup green bell pepper, diced; ½ cup onion, minced; 4 garlic cloves, minced; ½ cup celery, diced; 1 cup long-grain or jasmine rice; 1 ½ cups vegetable stock or water; 1 cup canned crushed tomatoes; ¼ cup fresh parsley, minced; ¼ cup spring onions, minced; 1 tbsp soy sauce; 2 tsp salt (adjust to taste); 1 tbsp Cajun spice blend; ½ tsp dried thyme; ½ tsp dried oregano; Black pepper to taste; Cooking oil; 2-3 cups fresh kale, stems removed; 1 cup apple, sliced into matchsticks; 1 tbsp Dijon mustard; 2 tbsp extra virgin olive oil; 1 tbsp capers, minced; 2 tbsp lemon juice; Salt and pepper to taste; 1 tbsp grated Parmesan (optional); Toasted pecans for topping

Cajun-Inspired Jambalaya

FLAVORFUL CAJUN-SPICED RICE & ROASTED PEPPERS

A Hearty, Southern-Inspired Bowl of Comfort

Jambalaya is the embodiment of Southern hospitality—warm, flavorful, and endlessly satisfying. This Cajun-Inspired Plant-Based Jambalaya Feast takes the classic Louisiana dish and gives it a plant-based twist, starring chunks of Juicy Marbles’ Meaty Meat for added heartiness. The rice is infused with bold Cajun spices, roasted peppers, and the perfect umami hit from crushed tomatoes.

But let’s not overlook the real surprise here: the kale-apple mustard salad. It’s crunchy, tangy, and complements the rich jambalaya with a refreshing zing. This dynamic duo is perfect for a quick weeknight dinner or an impressive dish for entertaining guests.

Ready to embrace a bit of Southern charm in your plant-based kitchen? Let’s dive in.

⬇️ JUMP TO RECIPE ⬇️

Bringing It All Together

Bold and Spicy Jambalaya

This Cajun-inspired rice dish is bursting with flavor, featuring roasted peppers, onions, celery, and a symphony of spices.

Pro Tip: Let the rice rest for 5 minutes after cooking to soak up all the flavors.

Sizzling Plant-Based Meaty Meat

Tender chunks of plant-based meat are seared to golden perfection and folded into the jambalaya for a hearty bite.

Upgrade Idea: Add a squeeze of lemon over the meat before mixing it into the jambalaya for an extra burst of freshness.

Kale-Apple Mustard Salad

Crisp kale leaves and sweet apple matchsticks tossed in a tangy Dijon mustard dressing provide the perfect contrast to the spiced jambalaya.

Customization Tip: Top with toasted pecans or walnuts for added crunch and richness.

Rated 5.0 stars by 1 users

Cuisine

Cajun

Author:

Lucy Albert

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Jambalaya is a traditional rice dish from the southern USA Louisiana region, although it seems like almost every culture has their own variation of this sort of dish. It’s giving the well known “make something yummy with simple ingredients that are hanging around the fridge” sort of vibe. The flavors are warm and comforting, like a big hug. It’s got freshness, it’s got spice….. but it’s basically glorified rice. But we love glorified rice! It also happens to be one of the quickest and easiest dishes to prepare for a large group of people. If you’re in a pinch for time, and looking for something satisfying and healthy to feed a hungry group of predators, this should suffice!

Ingredients

Jambalaya

2 blocks Juicy Marbles’ Meaty Meat
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup onion, minced
4 garlic cloves, minced
½ cup celery, diced
1 cup long-grain or jasmine rice
1 ½ cups vegetable stock or water
1 cup canned crushed tomatoes
¼ cup fresh parsley, minced
¼ cup spring onions, minced
1 tbsp soy sauce
2 tsp salt (adjust to taste)
1 tbsp Cajun spice blend
½ tsp dried thyme
½ tsp dried oregano
Black pepper to taste
Cooking oil

Kale-Apple Mustard Salad

2-3 cups fresh kale, stems removed
1 cup apple, sliced into matchsticks
1 tbsp Dijon mustard
2 tbsp extra virgin olive oil
1 tbsp capers, minced
2 tbsp lemon juice
Salt and pepper to taste
1 tbsp grated Parmesan (optional)
Toasted pecans for topping

Directions

Make the Jambalaya

Heat a medium-large pan over medium heat. Add the red and green peppers. Roast without oil for 6 minutes until slightly charred.
Add a dash of oil, onions, celery, garlic, and Cajun spice blend. Sauté for 3-4 minutes until onions are translucent.
Mix in rice, vegetable stock, and crushed tomatoes. Cover and cook for 15-20 minutes, stirring occasionally, until the rice is fully cooked.

Prepare the Meaty Meat

Chop the Meaty Meat into bite-sized chunks. Heat a non-stick pan over medium heat, add a dash of oil, and sear the chunks until golden on all sides.
Add the cooked Meaty Meat to the jambalaya when it’s almost done cooking, and mix well.

Toss the Salad

Place kale in a medium bowl and massage gently to soften the leaves.
Add apple matchsticks, capers, Dijon mustard, olive oil, and lemon juice. Toss to combine.
Allow the salad to marinate for 5-10 minutes. Top with toasted pecans before serving.

A Symphony of Cajun Flavors

This Cajun-Inspired Plant-Based Jambalaya Feast is more than a meal—it’s a celebration of bold flavors, hearty textures, and a touch of Southern charm.

Make your plate Instagram-worthy, and don’t forget to share it with us! Tag @juicymarbles, and let the compliments roll in.

Cajun-Inspired Jambalaya

A Hearty, Southern-Inspired Bowl of Comfort

Bringing It All Together

Bold and Spicy Jambalaya

Sizzling Plant-Based Meaty Meat

Kale-Apple Mustard Salad

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