Vegetarian Jambalaya

This vegetarian jambalaya is very easy to make and is so filling that you won't miss the meat!

Ingredients: 

3 cups chopped red bell pepper 

3 cups chopped celery 

1 cup chopped onion 

1 teaspoon olive oil 

2 15 oz cans kidney beans (rinsed well) 

2 15 oz cans black eyed peas (rinsed well) 

2 cups cooked cauliflower rice 

1 tablespoon Cajun or Creole seasoning  

Directions: 

Add 1 teaspoon olive oil to a large pan or pot and add the bell pepper, celery, onions, and sauté on medium heat until just before tender (about 10 minutes). Meanwhile cook the cauliflower rice according to package directions (I use Trader Joes Frozen which cooks for only 3-4 minutes in the microwave) and rinse the canned beans, Add the kidney beans, black eyed peas, cooked cauliflower rice and seasoning to the pan and cook on low heat for 5 minutes, stirring occasionally.

Makes 12 cups, 6 servings 

Serving size: 2 cups Calories 226 Protein 13 g Carb 37 g Fiber 10 g Sugars 6 g Fat 2 g Saturated fat 1.5 g Sodium 940 mg