Spicy Vegan Jambalaya

Ingredients

• 2 tbsp olive oil (for sautéing)
• 1 medium yellow onion (diced)
• 1 large bell pepper (chopped (any color you like))
• 1 stalk celery (chopped)
• 4 cloves garlic (minced)
• 2 cups cooked brown rice (or any cooked grain of choice)
• 1 15 oz can canned diced tomatoes (with juices)
• 1 15 oz can canned kidney beans (rinsed and drained)
• 2 cups vegetable broth (low-sodium preferred)
• 2 tbsp smoked paprika (for that deep flavor)
• 1 tsp cayenne pepper (adjust for spice preference)
• 1 tsp thyme (dried or fresh)
• 1 leaf bay leaf (for extra flavor)
• to taste salt (I usually use about 1 tsp)
• to taste black pepper (freshly cracked is best)
• 2 stalks green onions (sliced for garnish)
• 1/4 cup fresh parsley (chopped for garnish)

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat.

2. 2

   Add the diced onion, bell pepper, and celery. Sauté for about 5-7 minutes until softened.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the cooked brown rice, diced tomatoes (with their juices), kidney beans, and vegetable broth. Stir everything together.

5. 5

   Now, add in the smoked paprika, cayenne pepper, thyme, bay leaf, salt, and black pepper. Mix well.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 15-20 minutes, stirring occasionally.

7. 7

   Once everything is heated through and the flavors have melded, remove the bay leaf.

8. 8

   Serve hot, garnished with sliced green onions and chopped parsley. Enjoy!