Recipes

Vegan Jambalaya

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This quick, fewer ingredient dinner impressed both my husband and my kids-win win. I did not make it spicy as my littles don’t like spice and my 7 month pregnant body also rebels every time I try to eat anything remotely spicy. But I am excited to share this recipe with you and hope your family enjoys it as well. Not only will I put what I have done here but I will also include a crockpot version because vegan shouldn’t be hard.

Vegan Jambalaya

1 tbsp Olive Oil (optional if using non stick pan)

3 cloves Garlic pressed

1 medium sized white onion

4  Stalks Celery

1 Yellow Bell Pepper

1 Red Bell pepper

4 cups diced tomatoes (I used fresh roma)

1 can chickpeas

1 can kidney beans

2 cups brown rice

2 Tbsp Tomato Paste

2 Tbsp salt

1 Tsp Red Chili Flakes

1 Tbsp Oregano

1 Tbsp Black pepper

1 Tbsp Garlic powder

1 Tbsp Onion powder

1 Tsp Smoked Paprika

3 Bay Leaves

4 Cups Veggie Broth

Hot sauce to taste (I love love love Valentina’s hot sauce in particular but use what you have)

Garnish: Cilantro and avocado

  1. Heat (optional) oil in a large pot with a good fitting lid, add in garlic, onion and celery. Cook for about 2 minutes.
  2. Add in peppers, chickpeas, and kidney beans, cook another 2 min or so until the onion is translucent
  3. Add in Tomatoes, tomato paste and spices (also hot sauce if using). Cook for about 3 minutes until tomatoes are soft.
  4. Add Rice and Veggie stock, place lid on tightly and let simmer about 40 minutes until rice is cooked
  5. Garnish and enjoy!

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Crockpot

  1. In a pan, cook onions, garlic and celery until soft and translucent.
  2. Transfer to crockpot with remaining ingredients
  3. Cook on low for 6-8 hours or high on high for 3-4 checking periodically on the rice.
  4. Garnish and enjoy!

 

I hope your family enjoys this dish and you enjoy the ease of it!

 

 

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