Vegan Jambalaya, a one-pot meal

 

Vegan Jambalaya, a one-pot meal
Ingredients
1 large onion finely diced cone #2
4 cloves garlic, minced cone #1
2 stalks celery, chopped cone #3
3 bell peppers, any color (I used orange, red and yellow peppers) cone #3
1 15-oz can diced tomatoes
1 heaping tbsp tomato paste
2 cups crimini or button mushrooms, sliced cone #4
1 15-oz can red kidney beans, drained
1 tsp smoked paprika
1 tsp dry oregano
1 tsp creole seasoning
2 tbsp tamari (can sub liquid aminos or soy sauce)
1 tsp dry thyme
2 cups long-grain rice
4 Cups of broth or water
Parsley or green onions for garnish
Salt and ground black pepper to taste
Optional- sliced vegan beyond Italian sausages
Instructions
Place all the ingredients in a large pot like 7Qt or  5 QT MP5 Crockpot or EOS
medium-low, and cook for 25-30 minutes
Turn off the heat and let the rice stand, undisturbed, for another 10 minutes before opening the lid. Fluff the rice with a fork, stir in the parsley or green onions, and serve hot.