This simple veggie jambalaya by NightOwlVegan is a delicious, satisfying and nutritious plant powered recipe, and a delicious dinner dish made with beans instead of meat.



1–2 tbsp grapeseed
1 onion, chopped
1 zucchini, washed and cut
1 cup okra, washed and chopped
2 cloves of garlic, minced
1 red bell pepper, chopped
3 shishito peppers, chopped
1 carrot, peeled and grated
1 14-ounce can crushed tomatoes
2 tbsp tamari or soy sauce
1 teaspoon blackstrap molasses
2 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp smoked paprika
1 tsp ground black pepper
1/2 tsp cayenne powder
1 cup cooked rice, I use farro or black rice
1 cups water or vegetable stock
1 cup red wine
1 cup canned or cooked chickpeas
1 cup canned or cooked kidney beans
½ cup peas
juice of 1 lime


  1. Add the oil to a skillet or large pot and when it’s hot add the onion, cook until lightly browned add garlic oregano, turmeric, black pepper.  Cook for 30 seconds
  2. Add veggies and cook over medium-high heat for 5 minutes.
  3. Add the crushed tomatoes, molasses and the red wine cook another five minutes.
  4. Add the tamari or soy sauce and the remaining spices and stir.
  5. Add the chickpeas, beans and peas, stir and cook 2 to 5 minutes more.
  6. Add the juice of 1 lime
  7. Top with chopped scallions.

Leftovers can be stored in the fridge in a sealed container for up to 5 days.


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