Vegetable Jambalaya

Name: Vegetable Jambalaya
Yield: Makes 4–6 servings
Cuisine: United States
Ingredients: 1½ teaspoon dried oregano; 1 red bell pepper, deseeded and diced; 4 garlic cloves, minced; 2 medium carrots, diced; 2 large celery stalks, thinly sliced; 1 large yellow onion, diced; 1 (14.5-ounce) can diced tomatoes (regular or fire-roasted); 3 cups low-sodium vegetable broth (more if needed); ¼ teaspoon red pepper flakes or to your preference; 2 bay leaves; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1½ teaspoon smoked paprika; 1 teaspoon dried thyme; Sea salt and black pepper; Parsley; 1 cup baby spinach or chopped kale; 1 tablespoon tamari; 1¼ cups long-grain brown rice 1 cup frozen peas

Preparation info

Makes
4–6
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Jambalaya is a Louisiana rice dish that’s big on flavor thanks to an incredible combination of herbs and spices. This vegan version is a one-pot recipe that I return to often. It’s easy to put together and is even better leftover! I like to serve this alone or with additional steamed veggies.

Ingredients

1 large yellow onion, diced
2 large celery stalks, thinly sliced
2 medium carrots, diced

Americas
United States
Main course
Dinner
Vegan
Gluten-free

Method

Preparation

In a large pot, sauté the onion, celery, and carrots with about ¼ cup water for 7 to 10 minutes, or until the onion is translucent and the carrots have softened. Add water as needed to prevent burning.
Add the garlic, bell pepper, and all the spices