Name: Vegan Jambalaya, a one-pot meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1 tsp olive oil; 1 large onion finely diced; 4 cloves garlic, smashed and minced; 2 stalks celery, chopped; 3 bell peppers, any color (I used orange, red and yellow peppers); 1 15-oz can diced tomatoes; 1 heaping tbsp tomato paste; 1 cup dry sliced mushrooms, like shiitake, soaked in three cups of water for 30 minutes; 2 cups crimini or button mushrooms, sliced; 1 15-oz can red kidney beans, drained; 1 tsp smoked paprika; 1 tsp dry oregano; 1 tsp creole seasoning (optional); 2 tbsp tamari ((can sub liquid aminos or soy sauce)); 1 tsp dry thyme; 2 cups long-grain rice; Parsley or green onions for garnish; Salt and ground black pepper to taste