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Healthy Vegan Jambalaya


I'm sitting here with a very full belly after eating some of this Jambalaya for breakfast! Yes, you read that right. I had Jambalaya for breakfast. Are you jelly now? lol. I made a big batch of this recipe and I saved it into containers for meal prep.

I grew up eating Caribbean dinner foods for breakfast before going to school, so eating savory heavy breakfast is so comforting and nostalgic for me.


The level of spice for this dish is adjustable by adding less or more cayenne pepper so, let me tell you what my family spice levels are for funzies..

Mia (6 yrs old daughter)- No Spice

Chris (Hubby)- a little spice

Jayden (11 yrs old son)- Hot summer day

Rose (me, myself, I)- Heat Wave! "Why is my water empty again?"

MEAL PREP TIP: This is a great recipe to make for meal prepping! You can have this with a side of greens and possible some cucumbers or broccoli with a drizzle of tahini dressing!

Ingredients

2 celery stalks

1 1/2 tbsp cajun seasoning

1/2 tsp dried thyme

1/4 tsp cayenne pepper

1 bay leaf

2 tbsp olive oil

1lb plant based ground meat

2 bell peppers, chopped

1 yellow onion, chopped

3 garlic cloves, minced

1 tsp smoked paprika

1 cup long grain rice

1 15-oz can diced tomatoes

1 1/2 cup vegetable broth

Salt and pepper to taste


Watch video recipe for visual tutorial...

Printable Recipe PDF


Instructions

In a large skillet, heat olive oil over medium high heat. Add in bell peppers, onion, and celery. This is also known as the holy trinity in cajun and creole cooking.


Cook for 3-4 minutes or until they begin to soften. Add a dash of salt and pepper and mix around.


Make a well in the center and add in minced garlic cloves. Cook for 1 minute.


Add plant based ground meat and diced tomatoes, add cajun seasoning, dried thyme, 1 cayenne pepper, smoked paprika, and bay leaf. Mix well and add in rice, mix again.


Pour in vegetable broth, I make mine with better than bouillon base. Lay everything even and flat and don’t forget to add salt and pepper to taste.


Cover and cook for 15 minutes on low heat to simmer. Cover again and cook for an additional 5 minutes or until rice is tender and cooked through.


Serve and garnish with green onion, and parsley.


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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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Rose Alvarez 

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