Spicy Vegan Jambalaya


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Breakfast
Cuisine
American
Author
lifeasastrawberry.com
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes

Ingredients

Produce

  • 2 cups Brown rice
  • 4 large stalks Celery, diced
  • 1 1/2 cups Cilantro, diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Jalapenos, pickled
  • 4 cups Tomatoes, fresh
  • 1 Yellow onion, large
  • 1/2 cup black/ kalamata olives (optional)
  • 4 1/2 cups water

Condiments

  • 2 tsp Hot sauce
  • 2 tsp Vegan worcestershire sauce

Seasonings

  • 3 Bay leaves
  • 4-5 tsp vegetable stock powder
  • 1 tsp Paprika, smoked
  • 1 Salt and pepper
  • 3 tbsp Olive oil, extra virgin

Instructions

1.Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).

  1. Add onion, garlic, celery, and jalapeno to oil and saute until onions are translucent, about 3 minutes.
  2. Add tomatoes and cook an additional minute or two to soften them up.
  3. 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.
  4. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.

Notes

  • you can definitely use canned dice tomatoes, one big or two small cans.
  • the smaller you dice the pieces of potentially unwanted ingredients (celery), the less obvious they will be, so the less undue prejudice they glean prior to tasting.
  • original recipe did not contain olives, but i wanted to use some up, and it turned out really well. became more of a main than a side dish.
  • if you're concerned about the spice, feel free to reduce or add the hot sauce later, pickled jalapenos are much milder than fresh and if you mince well they spread their warmth.
  • normal worcestershire sauce contains gluten and fish... you can easily make a sizeable amount for not much with junk you have on hand (mostly cider vinegar, tamari/ soy and some dry spices - garlic, ginger, cinnamon, pepper and mustard). It enhances 'beefy' flavours, so if you don't have it, use beef flavoured stock, a teaspoon or two of vinegar and tamari or soy and you should be golden.
  • approximately 497 calories per serve, but i usually box it up into 300mL containers to have as a light lunch, pretty sure it makes 6 or so of those... i could be wrong.