Vegan Jambalaya

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!

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!