Vegan Jambalaya
This easy
vegan jambalaya is made with a spicy blend of brown rice, red beans and
peppers. It cooks quickly and easily on the stove, or you can simmer it in the
slow cooker!
Ingredients
- 4 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups (1 litre) vegetable stock
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika
- ½ teaspoon smoky paprika
- 1 can (400 grams / 14 oz) crushed tomatoes
- Half a green pepper, diced
- 2 bay leaves
- ½ teaspoon dried cayenne pepper
- 2 tablespoons soy sauce
- Half a red pepper, diced
- 2 tablespoons Tabasco sauce (adjust to taste)
- Pepper, to taste
- 2 stalks of celery, chopped
- 1 teaspoon salt (or to taste)
- ¼ cup (7 grams) fresh chopped parsley
- 1 green onion, chopped (optional)
- 2 cups (400 grams) uncooked brown rice
- 1 onion, diced
- 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
Instructions
First, heat
a large pot over medium-high heat and add a drizzle of water or a tablespoon of
oil. Add the onion and garlic and sauté until they are tender.
Add celery and
peppers, and another drizzle of water if necessary, and sauté until they begin
to soften.
Then, add
the crushed tomato, vegetable broth, herbs, spices and sauces (except salt) and
rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer
gently until the rice is cooked and the liquid is absorbed - 30 to 40 minutes.
Keep an eye on it near the end of cooking and stir occasionally to prevent the
rice from sticking.
Once the
rice is tender, stir in the beans and taste. Add salt if necessary. Give it a
minute for the beans to heat up, then serve the jambalaya with fresh chopped
parsley and green onion sprinkled on top and more Tabasco sauce on the side for
those who like it really spicy. Happy Cooking Time.
