Vegan Jambalaya – Smokey Creole Style
| Servings | Prep Time |
| 4People | 15minutes |
| Cook Time |
| 60minutes |
|
|
Ingredients
- 1Medium White OnionDiced
- 1Large Red Bell PepperDiced
- 4Cloves garlicFinely Diced or Minced
- 1Cup Fresh OkraChopped in Rounds
- 2Stalks CeleryChopped
- 3Cups Low Sodium Vegetable Broth
- 115 oz Can Diced Tomatoes(NOT drained)
- 115 oz Can Red Kidney BeansDrained and Rinsed
- 17 oz Can Tomato Paste
- 1TBSP Low Sodium Tamari
- 3/4tsp Oregano
- 3/5tsp Thyme
- 1 & 1/2tsp SMOKED Paprika
- 2 Bay Leaves
- 1/4tsp Cayenne Pepper(optional – or more to taste)
- 1/8 tsp Red Pepper Flakes(optional – SPICEY)
- 1Cup Brown Rice
Instructions
- Saute onions, garlic, red pepper, and okra. Okra will be a bit slimy which is normal. Saute with a splash of water.
- Saute until onions begin to get translucent.
- Add dices tomatoes, kidney beans, celery and tomato paste and stir.
- Stir in all spices. Simmer 15 minutes.
- Add Rice. Brown Rice takes at least 40 minutes to cook. Alternatively, white rice works and will only take about 20 minutes. Cook until rice is tender and most liquids are absorbed.
- Serve! Store rest for later!
Recipe Notes
This recipe is made with no added salt or oil. You may salt it to taste. Using soy sauce instead of Tamari will make this a saltier dish. There is some salt in canned beans and tomatoes, so exercise caution when adding salt. You may use cooked beans and fresh tomato if you prefer.
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