Vegan Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Paprika

  Spices

  1 tsp or 2g

• Smoked Paprika

  McCormick Gourmet

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Tabasco sauce

  Ready-to-serve, pepper

  2 tbsp or 29g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Parsley

  Raw

  8 tbsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Warm the oil in a large, heavy pot over medium heat. Add the diced onion and cook until translucent, 3–4 minutes.
2. Stir in the minced garlic and cook 30 seconds until fragrant, then add the chopped celery and bell peppers and sauté until starting to soften, 3–5 minutes.
3. Stir in the crushed tomatoes, vegetable broth, oregano, basil, thyme, paprika, smoked paprika, cayenne, bay leaves, Tabasco, soy sauce, salt, and black pepper. Add the rice and mix well.
4. Bring to a boil, then reduce to a gentle simmer, cover, and cook, stirring occasionally, until the rice is tender and most liquid is absorbed, about 35–45 minutes. Add a splash of water or more broth if the pot looks dry before the rice is done.
5. Fold in the drained and rinsed chickpeas, kidney beans, and white beans. Simmer uncovered for 1–3 minutes to heat through. Taste and adjust seasonings and sauces to taste.
6. Remove bay leaves and serve hot, topped with chopped parsley and scallions.