With Red Kidney Beans And Crispy Brussels Sprouts




Traditional jambalaya is anything but vegan, but we are making it vegan! This jambalaya is loaded with veggies, hearty red kidney beans and topped with crispy brussels sprouts for some crunch. Dinner time!



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1 tsp creole seasoning – prepared by Plant Prepped

  • 1/2 cup long grain rice

    1 can organic kidney beans

    100g brussels sprouts

    1 large tomato

  • 2 celery stalks

    1 small onion

    1 green pepper

    2 bay leaves


Prepare the ingredients

  • – Finely chop the onion, celery, green pepper and tomato

    – Preheat the oven to 425F

    – Rinse the rice a few times until water runs clear

Cook the jambalaya

  • – Preheat a deep pan or a pot over medium-high heat and once hot add 2 tablespoons of oil, followed by the onions, cook for 5 minutes, then add the celery and green pepper and cook for 5-7 minutes more, until the vegetables get some color. Add 1 more tablespoon of oil, the seasoning blend, rice and cook for 2 minutes more, while stirring. Add the tomatoes, season with salt and pepper, add 1 cup of water, bay leaves, drained can of beans, turn the heat down to low, cover and cook for 15-20 minutes or until the rice is cooked, stirring occasionally. Taste and adjust seasoning as needed.

Make the brussels sprouts

  • – While the jambalaya is cooking make the brussels sprouts. Pick the leaves off the sprouts, place on a baking sheet lined with parchment paper, season with salt and pepper, add 1 tablespoon of oil, mix well with your hands and place in the oven for 7-10 minutes, or until lightly browned and crispy.


  • – Divide the jambalaya between 2 plates and top with crispy brussels sprouts. Enjoy!

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