Veggie Jambalaya

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Menu Part: Entree
Cuisine Type: American
Serves: 2 gallons

This vegan version of the NOLA classic features yellow squash, peppers, zucchini and red onion.


1 red onion
1 tsp. garlic
1 zucchini
1 yellow squash
1 yellow pepper
1 green pepper
1 tbsp. olive oil
12 oz. tomato paste
1 tsp. smoked paprika
1 qt. vegetable stock
1 qt. water
3 cups prepared brown rice 


1. Sauté onions, garlic, zucchini, squash and peppers in oil until translucent. Stir in tomato paste and smoked paprika.

2. Add stock and water. Let simmer on medium for 20 minutes.

3. Add rice and continue cooking for 10 minutes.