Vegan Jambalaya

Feel free to add sausage or soysage to keep it vegan.   If you are pressed for time or you don’t have the hand dexterity to chop the veggies,  use frozen onions,  peppers, and celery.


2 tablespoons olive oil

1 onion, chopped

1 bell pepper, chopped

1 rib celery, diced

1 (14-ounce) can diced tomatoes, undrained

3 cups water or vegetable broth

4 cups brown rice, cooked

1 bay leaf 1 teaspoon paprika

1⁄2 teaspoon thyme

1⁄2 teaspoon oregano

1⁄2 teaspoon garlic powder

1 cup frozen mixed diced veggies (optional)

1⁄2 teaspoon cayenne or Tabasco sauce, to taste


In a large skillet or stockpot, sauté onion, bell pepper, and celery in olive oil until almost soft, about 3 minutes. Reduce heat and add remaining ingredients except veggies and cayenne; cover. Cook at a low simmer for 10 minutes, stirring occasionally. Add veggies and cayenne; cook just until heated through, about 3 minutes. Adjust seasonings to taste. Remove bay leaf before serving.

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