Vegan Jambalaya

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 1 medium green bell pepper (diced)
• 2 medium celery stalks (diced)
• 4 cloves garlic (minced)
• 2 tablespoons creole seasoning
• 14 ounces canned diced tomatoes (with juices)
• 4 cups vegetable broth
• 1.5 cups long-grain brown rice
• 1 can kidney beans (rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon smoked paprika
• 2 pieces bay leaves
• 1 teaspoon black pepper (to taste)
• 1 teaspoon salt (to taste)
• 1/4 cup fresh parsley (chopped for garnish)
• 1/4 cup green onions (sliced for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery, sautéing for about 5 minutes until they become soft.

2. 2

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

3. 3

   Add the creole seasoning and smoked paprika, stirring to coat the vegetables.

4. 4

   Pour in the canned diced tomatoes with their juices and the vegetable broth. Bring this mixture to a gentle boil.

5. 5

   Once boiling, add the long-grain brown rice, kidney beans, corn, bay leaves, black pepper, and salt. Stir to combine.

6. 6

   Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.

7. 7

   Remove the bay leaves and fluff the jambalaya with a fork. Taste and adjust seasonings if necessary.

8. 8

   Serve hot, garnished with fresh parsley and green onions. Enjoy every comforting bite!