Simple Vegan Jambalaya
This simple vegan jambalaya is a super tasty, satisfying and nutritious dish.
It’s a delicious dinner recipe, which is also oil-free and very low in fat.
- 1/2 onion, we used red onion
- 2 cloves of garlic
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 carrot
- 1 400g can chopped tomatoes
- 2 tbsp tamari or soy sauce
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1/8 tsp ground black pepper
- 1/8 tsp cayenne powder
- 1 cup uncooked rice (200 g), we used short grain white rice
- 3 cups water or vegetable broth (750 ml)
- 2 tbsp tahini (optional)
- 1 cup canned or cooked chickpeas (180 g)
- 1 cup canned or cooked kidney beans (180 g)
- Chopped fresh parsley for garnish (optional)
1. Add the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes.
Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.
2. Add the chopped tomatoes and cook another 5 minutes.
3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or broth and bring to a boil.
Cook over medium-high heat for 15 minutes or until the rice is cooked.
4. Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more.
5. Serve with some chopped fresh parsley on top (optional).
6. Keep the vegan jambalaya in the refrigerator in a sealed container for 4 to 5 days.
• Use any veggies, spices or legumes you like.
• Feel free to use fresh tomatoes instead of the chopped canned tomatoes.
• Add salt instead of the tamari or soy sauce if you want.
• The classic recipe is made with long grain rice, but we used what we had on hand. Use any type of rice you prefer.