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
- Heat (optional) oil in a large pot with a good fitting lid, add in garlic, onion and celery. Cook for about 2 minutes.
- Add in peppers, chickpeas, and kidney beans, cook another 2 min or so until the onion is translucent
- Add in Tomatoes, tomato paste and spices (also hot sauce if using). Cook for about 3 minutes until tomatoes are soft.
- Add Rice and Veggie stock, place lid on tightly and let simmer about 40 minutes until rice is cooked
- Garnish and enjoy!
Crockpot
- In a pan, cook onions, garlic and celery until soft and translucent.
- Transfer to crockpot with remaining ingredients
- Cook on low for 6-8 hours or high on high for 3-4 checking periodically on the rice.
- Garnish and enjoy!
I hope your family enjoys this dish and you enjoy the ease of it!
Nice recipe