All Recipes Vegetarian Jambalaya. Add the vegetable stock tomato mixture to vegetables stir and cover. Cook stirring occasionally until the vegetables are slightly softened about 2 minutes.
Cook stirring often until browned 4 to 5 minutes. Transfer to a 2 1 2 qt. Heat oil in a large skillet over medium high heat.
Add garlic cook 1 minute longer.
Add onion bell pepper celery and jalapeños. Add garlic cook 1 minute longer. In a large non stick frypan with lid or large saucepan soften the onion and garlic using either the olive oil or a small amount of the veggie stock for a low fat option. Baking dish coated with cooking spray.