Vegan Instant Pot Jambalaya Food

ONE-POT HOTSHOT VEGAN JAMBALAYA

One-Pot Hotshot Vegan Jambalaya image

This recipe has lots of ingredients, but it's one-pot and pretty easy! Very tasty and belly-warming.

Provided by Lindsaybean

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

4 tablespoons olive oil
1 -2 bell pepper, any color, chopped
4 stalks celery, chopped
1/2 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 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 black beans or 1 (15 ounce) can pinto beans
1 cup brown rice, uncooked
1/3 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

Steps:

Saute peppers, celery, onion and green onion in olive oil til tender.
Add all other ingredients and bring to a boil.
Reduce to a simmer and cover until rice is done, stirring every few minutes.
Add more water if needed to get the rice done. You want to have a little sauce at the end, and no burnt rice.
Use more boullion, chili powder, a shot of hot sauce, and/or more of the spices for flavor if needed.
You may want to add salt and pepper depending on the saltiness of your boullion.
(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.
Remove bay leaves and enjoy! Goes great with some nice crusty bread.

Nutrition Facts : Calories 314.1, Fat 10.8, SaturatedFat 1.6, Sodium 528, Carbohydrate 48.6, Fiber 8, Sugar 8.3, Protein 8.3

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