Vegan Jambalaya

July 17, 2019

I have a passion for wellness; from good food to natural skin care products, the sky is the limit! I travel all over the world with my hubby, blogging as I go and I would love for you to follow along!

 TheBlog

Recipes

Wellness

follow @Bridge_Fit

01

Celery Juice: Heal Your Body with 1 simple ingredient  

Beauty

02

Lemon Laine: an all natural beauty salon in Nashville

03

Beet Hummus: the prettiest spread you will ever will eat 
Now Trending

There is a place in Nashville that makes the most AMAZING breakfast jambalaya and that’s what inspired this dish. I decided to try and make it at home with the addition of some extra vegetables.

WHAT I LOVE ABOUT THIS DISH:

This dish is so filling – it’s full of complex carbs, protein, and TONS of veggies making it a perfectly balanced meal!

INGREDIENTS:

  • 3 Tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves of garlic
  • 1 red bell pepper
  • 1 carrot
  • 4 large stalks celery, diced
  • 1 tbsp jalapeno, diced
  • 1 14-ounce can chopped tomatoes
  • 1 cup uncooked brown rice
    3 cups vegetable broth
  • 2 tbsp gluten free soy sauce (I used braggs)
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 2 teaspoons hot sauce
  • 1 tsp salt
  • 1/8 tsp ground black pepper
  • 1 cup canned or cooked chickpeas
  • 1 cup canned or cooked kidney beans
  • Chopped fresh parsley for garnish (optional)
  • over medium egg (optional)

DIRECTIONS:

  1. Heat your olive oil in a large skillet or saucepan (make sure it has a lid that fits).
  2. Add your onion, garlic, celery, carrot, bell pepper, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
  3. Add tomatoes and cook an additional minute or two.
  4. Add rice, vegetable broth, gluten-free soy sauce, oregano, thyme, garlic, onion, cumin, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 30-40 minutes, until all the liquid has been absorbed and the rice is cooked all the way. If the rice is not cooked by the time the liquid is all absorbed add more and continue to let it cook. Check it often and make sure to stir the dish to prevent rice burning to the bottom of the pan.
  5. Stir in the beans and cook for 2-3 min longer.
  6. Add fresh cilantro and serve immediately.
  7. OPTIONAL: add an over medium egg on top to add even more flavor to this dish!

The comments +

  1. Monica says:

    This recipe is for how many servings?

  2. Jessica says:

    I cannot wait to make this. Thank you so much for sharing

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't go!

From recipes & workouts to tips on how to be your healthiest self (both physically and mentally) -- it's all here!

WITHOUT GETTING ON THE VIP LIST

SIGN ME UP!

Get your

Describe that opt in here. Make it clear that you're also going to be adding that person to your mailing list, though! Lomo raw denim leggings copper.

free awesome lead magnet

um, yes please!

Artboard 3

to learn how to set this up,  click here