Vegan Black-Eyed Pea Jambalaya

Method

15 min prep · 45 min cook

1. Heat olive oil in a large pot over medium heat.

2. Add onion, bell pepper, and celery, cooking until softened, about 5 minutes.

3. Stir in garlic, cooking for another minute until fragrant.

4. Add black-eyed peas, diced tomatoes, vegetable broth, smoked paprika, dried thyme, cayenne pepper, and bay leaves. Bring to a boil.

5. Reduce heat to low, cover, and simmer for about 30-40 minutes, or until the black-eyed peas are tender.

6. Serve the jambalaya over cooked brown rice.

Courses: Dinner

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