Vegan Jambalaya + Weekly Menu

I’m sorry, little blog. So many days without a little update.

I’m still sick. I’ve been podcasting and working and watching NCAA basketball and doing fun things like making it over to Detroit for my first NHL game (ever!). Red Wings vs. Blackhawks. Wings won. Little Caesars Arena is stunning.

We stayed at Motor City Casino, sans children, and there was some blackjack going on (as well as dance parties of 1 in the hotel room). I won, Mark lost. That’s usually the case, let’s be honest. This was all Friday evening and man, I haven’t had that much fun in a long time.

As soon as we arrived back home on Saturday, I made a grocery list after planning our weekly menu. I’ve been in a major dinner slump and little sounds good. Between burning my tongue BADLY on food at the game on Friday night and being sick for the second week…nothing has any flavor. However, after lame food at the game, an over-priced muffin in the morning, and Wendy’s (salad was gross, frosty was way better than I remember!) on the way home, I was pretty ready for food-food.

The weeknights are so busy with hockey and podcasting and other extra-curriculars, dinnertime gets harder all the time. Couple that with kids who are increasingly more choosy by the day. Futile efforts, I tell you!

My sister-in-law sent this recipe a few weeks ago and she’s batting 1.00 with new recipes. So, I’d be remiss not to give it a shot. We love jambalaya…however, I must admit that the protein is perhaps my favorite part. Shrimp? Crawfish? Andouille? All so very yum.

But, we gave it a go and MAN, it was REALLY good. Packed with vegetables and nutritious beans, this was not only a meal that was kid-tested and dietitian mother-approved, but also easy to make and great as leftovers. Similar to me, you may not even miss the meat. Give it a whirl. 😉


Vegan Jambalaya
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (1½ cups each)
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 carrot, peeled and chopped
  • 1 (14 oz) can crushed tomatoes
  • 2 Tbsp low-sodium 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
  • ¼ tsp ground black pepper
  • ⅛ tsp cayenne powder
  • 1 cup uncooked white rice
  • 3 cups low-sodium vegetable broth
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
Instructions
  1. Add the oil to a large, deep skillet over medium heat. Once hot, add the onion, garlic, bell peppers, and carrot; cook for 5-6 minutes, stirring every few minutes.
  2. Add the crushed tomatoes, stir, and cook another 5 minutes.
  3. Add the soy sauce and the spices (oregano through caynnee) and stir. Add the rice and vegetable broth; increase heat to medium-high and bring to a boil. Cook for 15 minutes or until the rice is cooked.
  4. Stir in the chickpeas and kidney beans; cook 1 to 2 minutes more. Serve hot.
Notes
Recipe from Simple Vegan
Nutrition Information
Serving size: 1½ cups Calories: 299 Fat: 3.5 Carbohydrates: 56.0 Sugar: 7.7 Sodium: 974 Fiber: 9.0 Protein: 13.3 Cholesterol: 0

Weekly Menu: March 8th – 12th

  • Sunday: Whole Wheat Banana Pancakes from Thug Kitchen + fruit and chicken sausage
  • Monday: Toasted Sesame Chicken Salads
  • Tuesday: Faux Chicken Patty Sandwiches with oven fries
  • Wednesday: Parmesam Sole with spaghetti and steamed broccoli
  • Thursday: Turkey Taco Quinoa Skillet with avocado

Be well,

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