This simple vegan jambalaya is full of fresh produce and ready in under an hour– the ideal healthy vegan recipe for busy weeknights.
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I am a huge fan of suppers that are quick, simple, and don’t involve a last-minute journey to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
I grew up on jambalaya that was loaded with andouille, shrimp, and chicken, however when I went vegetarian I needed to improvise a bit. Ends up jambalaya is just as great without the meat and fish! (Side note: Ensure you’re using. a vegan Worcestershire sauce. if you’re cooking this for rigorous vegans or vegetarians!).
Even now that I’m back to being an omnivore, this vegan jambalaya recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.
If I’m particularly hungry, I’ll include some portobello mushrooms or tofu to give it a bit more oomph, however for one of the most part I consume it just like you see it here. Complete of tomatoes and cilantro (two of my favorite things in the universe) with a great kick from the jalape1o and paprika.
This recipe is cooked totally in one big pot, that makes for low-maintenance cooking and easy-peasy clean-up.
I suggest utilizing a. large, flat-bottomed frying pan. or perhaps. an excellent dutch oven. here so you have lots of room to stir everything around with no spills.
This is also a great blank-canvas recipe: start with this basic vegan jambalaya, and add your favorite veggies or proteins to make it even heartier!
I love adding extra sauted peppers and onions, crispy tofu, or mushrooms– and make certain to take a look at the remarks for some terrific ideas from other readers!
Basically, here’s your research task: Make this vegan jambalaya. It’s easy.
- 3 Tbsp. extra virgin olive oil.
- 1 large yellow onion, diced.
- 3 cloves garlic, sliced.
- 4 large stalks celery, diced.
- 1 heaping Tablespoon diced jalapeno (usage more or less depending upon how hot you like things–.1 Tbsp. provides it a nice kick).
- 4 cups diced fresh tomatoes (you might also utilize entire cherry tomatoes or one.large can of crushed tomatoes).
- 2 cups raw brown rice.
- 4.5 cups vegetable stock.
- 2 teaspoons vegan worcestershire sauce (you can discover some good vegan varieties online or, if you don’t have any of the vegan stuff convenient, just leave it out!).
- 3 bay leaves.
- 1 teaspoon smoked paprika.
- 2 teaspoons hot sauce (I utilize Sriracha).
- salt and pepper to taste.
- 1.5 cups sliced cilantro, plus additional for garnish.
- Heat oil in a large frying pan or saucepan (usage one that has a tight-fitting lid).
- Add onion, jalapeno, celery, and garlic to oil and saut\u00e9 up until onions are translucent, about 3 minutes.
- Include tomatoes and prepare an additional minute or 2 to soften them up.
- Include rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to integrate. Cover and bring mix to a simmer. Let it cook for 20-40 minutes, till the rice has actually absorbed all the liquid and cooked through.
- Stir in fresh cilantro and serve immediately. Garnish with additional cilantro.
This jambalaya has a nice kick to it– utilize basically jalapeno and paprika depending upon how spicy you like things. Include cooked shrimp or andouille to make this a heartier meat meal.
If you do not have vegan Worcestershire sauce helpful, leave it out, or– if you aren’t a vegan/vegetarian– simply utilize routine Worcestershire. I like. this vegan variety from Annie’s.
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Article source: http://www.lifeasastrawberry.com/spicy-vegan-jambalaya/