-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:winter,fall
- Cuisines:
- Courses:dinner
Recipe Description
A hearty and flavorful vegan jambalaya featuring black-eyed peas, perfect for game nights or a comforting family dinner.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dried black-eyed peas, soaked overnight and drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 2 cups cooked brown rice
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onion, bell pepper, and celery, cooking until softened, about 5 minutes.
- Stir in garlic, cooking for another minute until fragrant.
- Add black-eyed peas, diced tomatoes, vegetable broth, smoked paprika, dried thyme, cayenne pepper, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 30-40 minutes, or until the black-eyed peas are tender.
- Serve the jambalaya over cooked brown rice.
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Dairy-Free, Dinner, Game Night, Jamaican, Lunch | No Comments » on Vegan Black-Eyed Pea Jambalaya