Simple Vegan Jambalaya


  1. dd the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes. Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.
  2. Add the chopped tomatoes and cook another 5 minutes.
  3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or broth and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
  4. Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more.
    Serve with some chopped fresh parsley on top (optional).
  5. Keep the vegan jambalaya in the fridge in a sealed container for 4 to 5 days.

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