Vegan Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

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

• Garlic

  Raw

  4 cloves, minced or 12g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• 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

• 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

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

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

  1 cup or 240g

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• White beans

  Mature seeds, canned

  1 cup or 262g

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Salt

  Table

  1 tsp or 6g

• Parsley

  Raw

  4 tbsp or 15g

• Scallions

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

  1 medium or 15g

Directions

1. Heat a large pan over medium-high heat and add olive oil. Add the onion and garlic, and sauté until soft. Add the celery and peppers, adding a splash of water if necessary, and sauté until just beginning to soften.
2. Add the crushed tomatoes, vegetable broth, herbs, spices, Tabasco sauce, soy sauce, and rice. Bring to a boil, then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed, about 30 to 40 minutes. Stir occasionally to prevent the rice from sticking.
3. Once the rice is tender, stir in the chickpeas and beans. Taste and adjust seasonings and sauces if necessary. Allow a minute for the beans to heat through.
4. Serve the jambalaya with fresh chopped parsley and green onion sprinkled on top.