Onion, celery, and green bell pepper—the “holy trinity” in Creole and Cajun cooking and the foundation for jambalaya. I had never attempted a jambalaya recipe until I stumbled on Life as a Strawberry’s Vegan Jambalaya. Honestly, I didn’t think that jambalaya could be veganized, but lo and behold, this version is wholesome, chock full of veggies, and it’s an easy one-pot meal for hectic evenings. I added mushrooms and a green bell pepper to Life as a Strawberry’s recipe, and I omitted the jalapeño to keep it kid-friendly. I also held back the cilantro so that my toddler wouldn’t be picking off every little green leaf, and then us grownups could add a generous amount to our own plates. Even though my rendition isn’t spicy, it still makes for an appetizing dinner that everyone in my household loves.

Visit Life as a Strawberry’s website for her Vegan Jambalaya recipe. 

Kid approved? YES! I served Hannah’s without the cilantro and she ate it all up! And I also omitted the jalapeño from the recipe.

Baby approved? YES! Serve without the cilantro, and omit jalapeño. Parker started eating this meal at 10 months old.