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one-pot vegan jambalaya
14
Sep

By: Karen Webster

dinner recipe vegan

Ingredients: 

  • 1 ½ yellow onions
  • 3 red bell peppers
  • 3 sticks celery
  • 3 cups white mushrooms, pre-sliced
  • 3 tbsp olive oil
  • 3 tbsp minced garlic
  • 3 cups canned diced tomatoes
  • 1 ½ Tbsp tomato paste
  • 1 ½ Tbsp cajun seasoning
  • 4 ½ cups kidney beans
  • 3 tbsp soy sauce
  • 1 ½ tsp dried thyme
  • 4 ½ cups brown rice (dry)
  • 3 tbsp chopped cilantro

Directions:

  • Finely chop onion, red bell pepper, celery, and white mushrooms.
  • In a large pot over medium-high heat, warm olive oil. Add onion, garlic, celery, and red bell pepper and stir, cook 2 to 3 minutes, until onion starts to soften. Season with a pinch of salt and pepper.
  • Add diced tomatoes and tomato past, stir and add cajun seasoning. Cook 2 more minutes.
  • Add kidney beans, soy sauce, dried thyme, white mushrooms, and rice. Stir and cook 2 minutes, then add 3 cups of water and a pinch of salt. Cover tightly and bring to a boil; reduce heat to medium-low and cook 20 minutes without lifting the lid.
  • Turn off heat and let stand 10 minutes before opening lid. Fluff rice with a fork and season with salt and pepper to taste. Garnish with cilantro (optional).

Recipe from PlateJoy

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