Authorchef-Julia.com
DifficultyBeginner

I love soup in the fall and winter, especially soup with loads of spicy and bold flavors. I created this soup because I sometimes crave the rich dishes I used to enjoy such as jambalaya and gumbo, however now that I enjoy a whole food plant based diet, I'm finding new ways to satisfy my cravings. No oil, no flour, just fresh vegetables, herbs and spices and this soup is absolutely delicious. It tastes even better the second day and freezes well. If you're not a fan of tofu, use beans instead or use both.

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
 1 cup chopped green or red bell peppers
 1 small onion, chopped
 ½ cup diced celery
 2 cloves garlic, minced
 1 jalapeno pepper, minced
 2 tsp no salt Cajun seasoning (recipe provided below or use a no sodium commercial brand such as Basin Blend)
 1 tsp paprika
 ½ tsp dried thyme or 1 sprig fresh thyme
 2 tbsp tomato paste
 15 oz (1 can) tomatoes, chopped or crushed
 5 cups vegetable stock (homemade)
 8 oz firm or extra firm tofu, drained, patted dried, and cut into 1/2 inch cubes
 2 cups red beans (if not using tofu)
 3 cups cooked brown rice
 4 scallions, thinly sliced
 freshly ground black pepper
Cajun Seasoning: Mix together all ingredients and use 2 teaspoons for this recipe.
 1 tbsp paprika
 ½ tbsp garlic powder
 ½ tbsp onion powder
 1 tsp white pepper
 ½ tsp black pepper
 ½ tsp cayenne pepper
 1 tsp dried thyme
 ½ tsp dried oregano

1

In a large pot, heated to medium high heat, add the bell peppers, onions, jalapeno pepper and celery and 1/2 cup vegetable stock. (see https://chef-julia.com/recipes/homemade-no-sodium-vegetable-stock/ for instructions on how to make homemade vegetable stock. Commercial stocks are not recommended due to sodium content and additives.) Cook the vegetables until the onion is translucent. Add the garlic and Cajun seasoning, paprika and thyme. Add the tomatoes and tomato paste and stir well. Add the vegetable stock. Cook for 15 minutes, until the vegetables are soft. Add the diced tofu (or beans) and continue cooking for at least 30 more minutes. Add the rice. Serve with thinly sliced scallions, hot sauce and freshly ground black pepper. This soup tastes even better the next day. I've also frozen portions of it and enjoyed it later in the week.

Ingredients

Ingredients
 1 cup chopped green or red bell peppers
 1 small onion, chopped
 ½ cup diced celery
 2 cloves garlic, minced
 1 jalapeno pepper, minced
 2 tsp no salt Cajun seasoning (recipe provided below or use a no sodium commercial brand such as Basin Blend)
 1 tsp paprika
 ½ tsp dried thyme or 1 sprig fresh thyme
 2 tbsp tomato paste
 15 oz (1 can) tomatoes, chopped or crushed
 5 cups vegetable stock (homemade)
 8 oz firm or extra firm tofu, drained, patted dried, and cut into 1/2 inch cubes
 2 cups red beans (if not using tofu)
 3 cups cooked brown rice
 4 scallions, thinly sliced
 freshly ground black pepper
Cajun Seasoning: Mix together all ingredients and use 2 teaspoons for this recipe.
 1 tbsp paprika
 ½ tbsp garlic powder
 ½ tbsp onion powder
 1 tsp white pepper
 ½ tsp black pepper
 ½ tsp cayenne pepper
 1 tsp dried thyme
 ½ tsp dried oregano

Directions

1

In a large pot, heated to medium high heat, add the bell peppers, onions, jalapeno pepper and celery and 1/2 cup vegetable stock. (see https://chef-julia.com/recipes/homemade-no-sodium-vegetable-stock/ for instructions on how to make homemade vegetable stock. Commercial stocks are not recommended due to sodium content and additives.) Cook the vegetables until the onion is translucent. Add the garlic and Cajun seasoning, paprika and thyme. Add the tomatoes and tomato paste and stir well. Add the vegetable stock. Cook for 15 minutes, until the vegetables are soft. Add the diced tofu (or beans) and continue cooking for at least 30 more minutes. Add the rice. Serve with thinly sliced scallions, hot sauce and freshly ground black pepper. This soup tastes even better the next day. I've also frozen portions of it and enjoyed it later in the week.

Plant-Based Jambalaya Soup
6 replies
  1. Lauren
    Lauren says:

    Just finished making this and it is phenomenal! So good! I added Gumbo File at end to help thicken and add that sassafras flavor I love! Thank you for sharing!

    Reply
  2. Kathy
    Kathy says:

    Made this soup with a few adjustments… first off, not a fan of mushy tofu. I sliced my tofu in thirds and placed between paper towels for 30 min with a heavy pot on top, refreshing paper towels half way through. Cubes tofu as recipe states, sprinkled w some of the Cajun seasoning, then baked on cookie sheet for about 20 min on 375.

    Made soup as indicated, including 2 thinly sliced carrots and one shredded one. Added tofu about 15 min before serving along with a can of rinsed red beans. Didn’t add rice to soup but instead added to bowls prior to labeling soup over. Very tasty and delicious! Will make again.

    Reply

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