The Whole Food Plant Based Cooking Show
Vegan Jambalaya
Calories: 299kcal
This Vegan Jambalaya recipe is a simple one pot meal that is packed with bold flavors. The added cabbage is a great way to amp up the nutrition without compromising the flavor or texture of this dish. This is a great recipe to make on the weekend and store the leftovers for lunches during the week.
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Equipment
Ingredients
- 1 onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 cups red cabbage or green, chopped
- 14 ounces crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp tamari
- ¾ cup brown rice
- 14 ounces kidney beans
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 tsp thyme dried
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tbsp jalapeño diced
- 2 cups vegetable broth low sodium
- 1 tbsp lemon juice
- ¼ cup green onions
Instructions
- Sauté onions, red bell peppers and garlic for 5 minutes. If they start to stick to pan, add a tablespoon of water to the pan while cooking.
- Add remaining ingredients to the pan except for the lemon and green onions.
- Stir together ingredients, bring up to a boil, cover and lower temperature to medium low.
- Cook with the lid on for 30-40 minutes or until the rice is soft.
- Stir in the lemon juice and sprinkle green onions on top before serving.
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Nutrition
Calories: 299kcal | Carbohydrates: 62g | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 728mg | Potassium: 979mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2336IU | Vitamin C: 81mg | Calcium: 133mg | Iron: 5mg
