½ large yellow onion

½ large red bell pepper

½ large green bell pepper

1 stalk of celery

1 large heirloom or red tomato

1 large jalapeno, core and seeds removed

2 large cloves garlic, smashed

2 Tbs. extra virgin olive oil

½ can kidney beans

½ cup long-grain brown rice

1 ½ cups veggie broth

1 dry bay leaf

1 tsp paprika

1 tsp Worcestershire

½ tsp dried oregano

½ tsp dried thyme

½ tsp onion powder

½ tsp garlic powder

2 Dr. Praeger’s Quinoa & Black Bean veggie burgers


Optional Toppings:

Fresh cilantro

Hemp hearts

Dried minced onion

Fresh avocado


Serves: 2
Cook Time: 45 minutes

  1. Preheat a stock pot over low-medium heat with the olive oil.
  2. Dice the onion, bell peppers, celery, and tomato. Mince the jalapeno and garlic.
  3. Add the onion, bell peppers, and celery to the pan with a generous pinch of sea salt and pepper.
  4. Heat the mixture for 5 minutes, stirring occasionally.
  5. Add the tomato, jalapeno, garlic, Worcestershire, and all of the spices except for the bay leaf to the pan.
  6. Stir frequently to prevent burning, and cook for an additional 5 minutes.
  7. Add the kidney beans, brown rice, broth, and bay leaf to the pan. Cover, and cook for 30 minutes.
  8. Preheat the oven to 350F. Arrange the veggie burgers on a baking sheet.
  9. Cook until slightly crisp and browned, about 15 minutes.
  10. Once the rice is tender and has soaked up most of the liquid, the jambalaya is ready. Remove the bay leaf.
  11. Either dice the veggie burgers and stir into the jambalaya, or place on top of your bowl.
  12. Sprinkle with toppings of choice, and enjoy!