Spicy Vegan Jambalaya: January is Veganuary

January is Veganuary

January is Veganuary for me and maybe some of you too? Normally I am completely vegan but the past few months I am more vegetarian then vegan and it needs to change. Why? Because eating too much diary makes me feel bloated and less inspired to practice yoga, plus too much gives me canker sores in my mouth which are properly disgusting and extremely sore to boot. I know from experience that when I eat clean I feel better, but it has not stopped me reaching for the stilton over this festive season.

So I am beating the bloat this year and going all out vegan again. I seem to have this on / off relationship with the two. However, the most important thing is to never beat yourself up over what you eat, you eat what you eat and as long as you do it consciously then it is not a problem. Food is meant to be enjoyed and savoured, much like wine (yep not dry Jan for me, slowly, slowly) I dont really hold to the notion that we should only eat for perfunctory sake as this installs a negative and often unconscious element to something which we should be savouring.  😉

This is a Spicy Vegan Jambalaya recipe which I found online from Lifesastrawberry 

I had to make a few changes. I didn’t have vegan worcestershire sauce or Jalapeños but it still tasted amazing. So see what you think. If you would prefer to make the original recipe just click on the link above as the website is full of yummy recipes. January is Veganuary!

  • 3 Tbsp coconut oil, or olive oil. I used coconut
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 4 large stalks celery, diced
  • 4 tin of chopped tomatoes
  • 2 cups uncooked brown rice
  • 4.5 cups vegetable stock (used vegan swiss vegetable Bouillon powder)
  • 1 Tbsp of Vegemite but you can use vegan Worcester sauce if you have it in.
  • 1 teaspoon smoked paprika
  • 1.5 teaspoons chilli powder or 1tsp of tabasco or any hot sauce
  • salt and pepper to taste
  • 2 cups of spinach (you can use parsley for flavour, I didn’t have any)
  • 1 Tbsp Dried Yeast Flakes.


  1. Heat coconut oil in a large saucepan
  2. Add onion, garlic, celery, sauté until onions are translucent, about 5 minutes. I always do this on a low heat
  3. Add tinned tomatoes and cook an additional minute.
  4. Add rice, vegetable stock, vegemite, smoked paprika, chilli powder. Stir to combine all the flavours then cover and bring to the boil. Once its started boiling turn down the heat until its simmering gently then let it cook for 40 minutes or until the rice is cooked through.
  5. Stir in the spinach until it wilts and serve. At this point I added in nutritional dried yeast flakes but if your not vegan you can add a touch of sour cream.