- 1 tablespoon canola oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon fennel seed, crushed
- 1 cup uncooked long grain rice
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 can (16 ounces) red beans, rinsed and drained
- In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
- Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
How can you make vegan jambalaya your own?
For the vegetables, try switching up the type of diced tomatoes and use fire-roasted, zesty, or diced tomatoes with basil, garlic and oregano for an extra boost of flavor. Red or yellow bell peppers would add more sweetness if swapped for the green pepper. You can also sub in other beans, like black beans or kidney beans.
What do you serve with vegan jambalaya?
How do you store leftover vegan jambalaya?
1-1/3 cups: 281 calories, 3g fat (0 saturated fat), 0 cholesterol, 796mg sodium, 56g carbohydrate (6g sugars, 9g fiber), 11g protein.