Vegan Bell Pepper Jambalaya
Let the good times roll with this Louisiana-inspired vegan one-pot jambalaya! It’s made with fragrant jasmine rice, packed with colorful bell pepper, celery, tomato, and scallions, and jazzed up to the nines with a dose of our kickin’ blend of Cajun spices. Get ready to simmer your way to Bayou bliss (then breeze through those dishes afterwards!).
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Kidney Beans
1 unit
Tomato Paste
1 unit
Onion
½ tablespoon
Cajun Spice Blend
1 unit
Mushroom Stock Concentrate
1 unit
Tomato
2 unit
Scallions
1 unit
Bell Pepper
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
2.5 ounce
Celery
Not included in your delivery
1 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice celery. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
Heat a large drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add onion, bell pepper, celery, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until softened, 6-8 minutes.
Add tomato paste and cook, stirring, until tomato paste slightly darkens in color, 1-2 minutes.
Divide jambalaya between shallow bowls. Garnish with scallion greens and serve.
