VEGAN JAMBALAYA WITH BEANS #vegetarian #comfortfood

This veggie lover jambalaya with beans and vegetables is a definitive solace nourishment from the South! It's very simple to make, so heavenly, and stuffed with supplements!

Jambalaya is a well known rice dish from the Southeast of the United States, particularly Louisiana. It generally incorporates rice, vegetables, a meat or frankfurter, and now and again likewise fish.

The most famous vegetables for jambalaya are celery, green ringer pepper, tomatoes just as onions and garlic. A few plans likewise call for carrots. For a veggie lover variant, you can likewise utilize tofu rather than the meat or a vegetarian andouille wiener as I did.

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Ingredients

• 1 red onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, cut into medium-sized chunks
• 2 stalks of celery, chopped
• 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
• 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) kidney beans, drained
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika powder
• 2 tablespoons soy sauce
• 1 teaspoon Tabasco
• salt, to taste
• cayenne pepper, to taste
• 2 green onions, cut into rings
• 1/2 cup fresh parsley, chopped

Instructions

1. In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
2. Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
3. Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

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