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Plant-Based Jambalaya Soup

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.

CategoryBlue Zone Recipes, Cajun, Plant-Based Recipes, Soups

Total Time60 min


Yields6 Servings

Plant-Based Jambalaya Soup

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 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
  • 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

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!
  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 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.

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