Healthy Jambalaya Recipe #Skinny #Meals #Vegan

4.8 ★★★★★ | Traditionally, jambalaya features some kind of meat, often sausage. Since this is a vegan recipe, we’ve nixed the meat. But don’t worry, this recipe bursts with plenty of other filling ingredients and flavors, no meat necessary. #Skinny #Meals #Vegan

4.8 ★★★★★ | Traditionally, jambalaya features some kind of meat, often sausage. Since this is a vegan recipe, we’ve nixed the meat. But don’t worry, this recipe bursts with plenty of other filling ingredients and flavors, no meat necessary. #Skinny #Meals #Vegan



Healthy Jambalaya Recipe #Skinny #Meals #Vegan , .


4.8 ★★★★★ | Traditionally, jambalaya features some kind of meat, often sausage. Since this is a vegan recipe, we’ve nixed the meat. But don’t worry, this recipe bursts with plenty of other filling ingredients and flavors, no meat necessary. #Skinny #Meals #Vegan

Total Time: 50 Minutes, Servings: 6 Servings



Ingredients :
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1/2 cup celery, chopped
  • 4 cloves of garlic, minced
  • 1 small jalapeno pepper, minced (optional)
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 2 (15 ounce) cans no-sugar added diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • ½ teaspoon dried cayenne pepper
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 cups brown rice, cooked
  • 1 (15 ounce) can butter beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped



Instructions :
  • In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, celery, garlic, jalapeno, green, and red pepper. Cook until the onions and peppers are soft, stirring often, about 6 minutes. Stir in the tomato past and cook for 1 minutes, stirring often.
  • Pour in the diced tomato and vegetable broth. Add the oregano, basil, thyme, paprika, cilli powder, cayenne, salt, and pepper. Bring to a simmer and simmer, uncovered, for 20 minutes. Stir in the rice and all the beans. Simmer for another 5 minutes.
  • Stir in the cilantro and parsley, serve hot!



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