An easy vegan jambalaya for busy weeknights or Meatless Mondays!
Ingredients
3 tbsp
Olive Oil, Extra Virgin
(extra virgin)
1 large
Yellow onion
(diced)
3 clove(s)
Garlic
(chopped)
4 large stalk(s)
Celery
(diced)
1 tbsp
Jalapeno pepper
(diced; heaping; use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick))
4 cup chopped
Tomato
(fresh; you could also use whole cherry; or one large can of crushed)
2 cup
Brown rice, long-grain, dry
(uncooked)
4 1/2 cup
Vegetable stock/broth
2 tsp
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!))
3 leaf
Bay leaf
1 tsp
Paprika
(smoked)
2 tsp
Hot sauce
((I use Sriracha))
1 dash
Salt and pepper
(to taste)
1 1/2 cup
Cilantro (coriander)
(chopped; plus extra for garnish)
Instructions
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.
