Vegetarian Jambalaya

Most people know jambalaya as the meat-full cajun dish, full of spice and flavor. This vegetarian version isn’t lacking on the spice or flavor. In fact, with all the extra veggies, you could say it has even more flavor and texture than the traditional dish.
You can make this more like traditional jambalaya by adding a meat-mimicker like tofu sausage or you can always just amp it up with meatier veggies, like cauliflower or mushrooms.

Ingredients:

• 3 cups prepared rice
• 1 can black beans, rinsed and drained
• ¼ cup red onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper
• 1 garlic clove, minced
• 1 yellow squash, chopped
• 1 zucchini squash, chopped
• 2 bay leaves
• ½ teaspoon cayenne
• ½ teaspoon red chile powder
• 1/2 teaspoon cumin
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon oregano
• ⅔ cup tomato sauce
• 2 tablespoons olive oil
• 2 cups chopped veggie sausage (optional)

1. In a large skillet, heat olive oil over medium heat. Add onion, bell peppers, squashes, garlic, veggie sausage and bay leaves. Cook for about 7 minutes, stirring occasionally.
2. Turn heat to medium low. Stir in tomato sauce and spices. Add rice and beans, stir until well incorporated. Heat for about 2 minutes.
3. Serve warm and enjoy