Vegan Jambalaya with Okra and Beans
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 cup long grain rice
- 1 can kidney beans, drained and rinsed
- 1 cup chopped okra
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Preparation
Heat olive oil in a large pot over medium heat
Add onion, bell pepper, and celery; cook until softened
Stir in garlic and cook for 1 minute
Add Cajun seasoning, paprika, and thyme; cook for 30 seconds
Pour in diced tomatoes, vegetable broth, rice, kidney beans, and okra; season with salt and pepper
Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender
Remove from heat and let stand covered for 5 minutes
Garnish with chopped green onions before serving
