This colorful jambalaya is a perfect example of getting the most flavor out of plant-based foods. I use most of those tips in this recipe. I’d love to hear your own tips for creating lots of flavor!
Ingredients of Vegetarian Jambalaya
- 1/2 onion, we used red onion
- 2 cloves of garlic
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 carrot
- 1 14-ounce can chopped tomatoes (400 g)
- 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 (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)
Also Read: Bucatini With Olive-Caper Sauce
Instructions of Vegetarian Jambalaya
- Add the chopped vegetables to a saucepan or large saucepan with a little water and cook over medium-high heat for 5 minutes.
- Add more water if necessary. Do not hesitate to sauté the vegetables in a little oil if you wish, but omit the tahini.
- Add the chopped tomatoes and cook for another 5 minutes. Add the tamari or soy sauce and spices and stir. Then add the rice and water or broth and bring to a boil.
- Cook over medium-high heat for 15 minutes or until the rice is cooked.
- Add the tahini (optional), chickpeas and beans, stir and cook for another 1 to 2 minutes. Serve with chopped fresh parsley on top.
- Keep the vegan jambalaya in the fridge in an airtight container for 4 to 5 days.
