Vegan Jambalaya
Ingredients
- 1 medium onion diced
- 4 cloves garlic minced
- 1 stalk celery diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 20 button mushrooms quartered
- 1 can 14 oz crushed tomatoes
- 4 cups vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 2 teaspoons smoky paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 2 tablespoons Tabasco sauce or to taste
- 2 tablespoons soy sauce or gluten-free tamari
- black pepper to taste
- 2 cups uncooked long grain white rice
- 1 1/2 cups cooked kidney beans
- 1 teaspoon salt or to taste
- fresh chopped parsley green onion, or cilantro for garnish
Instructions
- Start by heating a large pan over medium-high heat. Add a splash of water to sauté the onion and garlic until soft, adding more water as needed to prevent sticking.
- Add the diced celery and bell peppers to the pan, cooking until they begin to soften.
- Move the sautéed veggies aside and place the quartered mushrooms in the pan. Cook until they're nicely browned.
- Combine the crushed tomatoes, vegetable stock, herbs, spices, Tabasco sauce, soy sauce, and a dash of black pepper with the veggies and mushrooms in the pan. Stir in the uncooked rice and kidney beans.
- Bring the mixture to a boil, then lower the heat, cover the pan, and let it simmer. Stir occasionally until the rice is cooked through and most of the liquid is absorbed, which should take about 15 to 20 minutes.
- Once the rice is tender, taste and add salt if needed. Serve your jambalaya hot, garnished with fresh herbs and extra Tabasco sauce on the side for those who enjoy a spicier dish.
Nutrition
Calories: 350kcalCarbohydrates: 74gProtein: 13gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1565mgPotassium: 792mgFiber: 8gSugar: 8gVitamin A: 1416IUVitamin C: 34mgCalcium: 82mgIron: 4mg
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