An easy vegan jambalaya for busy weeknights or Meatless Mondays!
4 large stalk(s)
(diced; heaping; use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick))
4 cup chopped
(fresh; you could also use whole cherry; or one large can of crushed)
Brown rice, long-grain, dry
4 1/2 cup
Vegan Worcestershire Sauce
((you can find some good vegan varieties online; if you don't have any of; vegan stuff handy; just leave it out!))
((I use Sriracha))
Salt and pepper
1 1/2 cup
(chopped; plus extra for garnish)
Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
Add tomatoes and cook an additional minute or two to soften them up.
Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.