Meatless Jambalaya


Makes 4 servings

This is a Louisiana-inspired stew, rich and thick. Add additional broth to thin if you prefer. Serve with cornbread or rolls.

 

  • 1 can (28 ounces) Italian plum tomatoes
  • 1 cup chopped onion
  • 1 cup vegetable broth
  • 1 cup quick cooking brown rice
  • 1 tsp. minced garlic
  • 2 bay leaves
  • 1 tsp. dried basil leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. hot pepper sauce, or to taste
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 cup diced yellow squash
  • 1 can (16 ounces) black eyed peas, drained
  • Chopped parsley or chives, for garnish

Combine tomatoes, onion, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat. While rice is cooking, cut green pepper into 1-inch pieces and dice yellow squash. Stir into stew and reduce heat to medium. Stir in black eyed peas, cover and simmer for 10-12 minutes, stirring once. Remove and discard bay leaves. Sprinkle with parsley if desired.

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Nutrition Information

Meatless Jambalaya

Servings per Recipe: 4

Amount per Serving

Calories:  340

Calories from Fat:  

Total Fat:  2g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  980mg

Carbohydrates:  71g

Dietary Fiber:  8g

Protein:  12g

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