Vegan Jambalaya

Ingredients

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 or vegetable broth (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)

Directions

Add the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes. Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.
Add the chopped tomatoes and cook another 5 minutes.
Add the tamari or soy sauce and the spices and stir. Then add the rice and the 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 1 to 2 minutes more.
Serve with some chopped fresh parsley on top (optional).
Keep the vegan jambalaya in the fridge in a sealed container for 4 to 5 days.

Never Lose Track of Your Favorite Recipes.