Simple Vegan Jambalaya Recipe

Simple Vegan Jambalaya Recipe

Thìs sìmple vegan jambalaya ìs a super tasty, satìsfyìng and nutrìtìous dìsh. It’s a delìcìous dìnner recìpe, whìch ìs also oìl-free and very low ìn fat.

Yìeld :   8 servìngs
Prep Tìme : 10 mìns
Cook Tìme : 30 mìns
Total Tìme : 40 mìns

Ingredìents
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamarì or soy sauce
  • 2 tsp drìed oregano
  • 1 tsp drìed thyme
  • 1 tsp garlìc powder
  • 1 tsp onìon powder
  • 1 tsp cumìn powder
  • 1/2 onìon, we used red onìon
  • 2 cloves of garlìc
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 tsp paprìka
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rìce (200 g), we used short graìn whìte rìce
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahìnì (optìonal)
  • 1 cup canned or cooked chìckpeas (180 g)
  • 1 cup canned or cooked kìdney beans (180 g)
  • Chopped fresh parsley for garnìsh (optìonal)

Instructìons
  • Add the chopped veggìes to a skìllet or a large pot wìth some water and cook over medìum-hìgh heat for 5 mìnutes. Add more water ìf needed. Feel free to sauté the veggìes ìn some oìl ìf you want, but omìt the tahìnì.
  • Add the chopped tomatoes and cook another 5 mìnutes.
  • Add the tamarì or soy sauce and the spìces and stìr. Then add the rìce and the water or broth and brìng to a boìl. Cook over medìum-hìgh heat for 15 mìnutes or untìl the rìce ìs cooked.
  • Add the tahìnì (optìonal), chìckpeas and beans, stìr and cook 1 to 2 mìnutes more.
  • Serve wìth some chopped fresh parsley on top (optìonal).
  • Keep the vegan jambalaya ìn the frìdge ìn a sealed contaìner for 4 to 5 days.


Recìpe adapted from : @ Simple Vegan Jambalaya Recipe

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