One-Pot Hotshot Vegan Jambalaya Recipe

Name: One-Pot Hotshot Vegan Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 -2 bell pepper, any color, chopped; 4 stalks celery, chopped; 12 large onion, chopped; 3 green onions, diced; 3 dried chipotle peppers, deseeded and chopped; 1 tablespoon fresh parsley, chopped (if you don't have fresh, use 1 - 2 teaspoons of each herb, dry); 1 tablespoon fresh oregano, chopped; 1 tablespoon fresh parsley, chopped; 2 teaspoons fennel seeds; 1 teaspoon thyme; 2 tablespoons green chili powder (or your fave spicy seasoning) or 2 tablespoons regular chili powder (or your fave spicy seasoning) or 2 tablespoons hot sauce (or your fave spicy seasoning); 3 bay leaves; 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans; 1 cup brown rice, uncooked; ⅓ cup Bulgar wheat, uncooked (use more rice if you don't have); 4 cups water; 3 vegetable bouillon cubes (several teaspoons of concentrated veggie boullion); 1 (28 ounce) can diced tomatoes with juice

Servings: persons

4 tablespoons olive oil
1 -2 bell pepper, any color, chopped
4 stalks celery, chopped
12 large onion, chopped
3 green onions, diced
3 dried chipotle peppers, deseeded and chopped
1 tablespoon fresh parsley, chopped (if you don't have fresh, use 1 - 2 teaspoons of each herb, dry)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons fennel seeds
1 teaspoon thyme
2 tablespoons green chili powder (or your fave spicy seasoning) or 2 tablespoons regular chili powder (or your fave spicy seasoning) or 2 tablespoons hot sauce (or your fave spicy seasoning)
3 bay leaves
1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans
1 cup brown rice, uncooked
⅓ cup Bulgar wheat, uncooked (use more rice if you don't have)
4 cups water
3 vegetable bouillon cubes (several teaspoons of concentrated veggie boullion)
1 (28 ounce) can diced tomatoes with juice

1
Saute peppers, celery, onion and green onion in olive oil til tender.
2
Add all other ingredients and bring to a boil.
3
Reduce to a simmer and cover until rice is done, stirring every few minutes.
4
Add more water if needed to get the rice done.
5
You want to have a little sauce at the end, and no burnt rice.
6
Use more boullion, chili powder, a shot of hot sauce, and/or more of the spices for flavor if needed.
7
You may want to add salt and pepper depending on the saltiness of your boullion.
8
(Optional) When it's about ready, add these and simmer until heated through: 1/2 cup veggie sausage and/or 1/2 cup veggie chikn.
9
Remove bay leaves and enjoy!
10
Goes great with some nice crusty bread.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 -2 bell pepper, any color, chopped, 4 stalks celery, chopped, 12 large onion, chopped, and more.

Yes, One-Pot Hotshot Vegan Jambalaya falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Hotshot Vegan Jambalaya

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