Healthy One Pot Vegetarian Jambalaya
Servings: 6
Jambalaya, although not typically thought of as a vegetarian dish, can now be enjoyed by all! Staying true to traditional flavours, this dish is hearty and healthy and meatless!
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Ingredients
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- 4 cloves of garlic, minced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 14 ounces canned fire roasted tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon dried red chili flakes
- 2 tablespoons soy sauce
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 cups brown rice, cooked
- 19 ounces canned six bean medley, drained and rinsed
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/2 cup green onions, chopped (plus more for garnish)
Instructions
- In a large skillet or Dutch oven, over medium heat, add the olive oil, onions, celery, and green and red bell peppers. Stir and sauté for 8 minutes.
- Add the garlic and continue to sauté 2 minutes.
- Next, stir in the oregano, basil, thyme, paprika, dried red chili flakes, black pepper, and salt.
- Add the soy sauce and fire roasted tomatoes. Stir well to combine. Allow to simmer for 10 minutes.
- Add the beans and rice. Stir and continue to cook for 10 minutes.
- Turn off the heat. Add the fresh parsley and green onions. Stir into the rice and bean mixture. Allow to sit for 2 minutes.
- Serve and top with more parsley and green onions as a garnish.