Vegan Jambalaya

Total Time Prep: 10 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
This flavorful entree won’t leave you hungry since it uses convenient canned beans in place of meat. —Crystal Jo Bruns, Iliff, Colorado

Ingredients

  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon fennel seed, crushed
  • 1 cup uncooked long grain rice
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (16 ounces) red beans, rinsed and drained

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.

Nutrition Facts

1-1/3 cups: 281 calories, 3g fat (0 saturated fat), 0 cholesterol, 796mg sodium, 56g carbohydrate (6g sugars, 9g fiber), 11g protein.

This flavorful entree won’t leave you hungry since it uses convenient canned beans in place of meat. —Crystal Jo Bruns, Iliff, Colorado
Recipe Creator

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