Vegan Jambalaya
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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
Recipe by Prevention RD at https://preventionrd.com/vegan-jambalaya-weekly-menu/