Oh my goodness this was amazing! I added two cans of chickpeas, sliced avocado, and two jalapenos. AMAZING! SO rich and hearty. Thank you !!!
An easy vegan jambalaya for busy weeknights or Meatless Mondays!
INGREDIENTS
3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of crushed tomatoes)
2 cups uncooked brown rice
4.5 cups vegetable stock
2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons hot sauce (I use Sriracha)
salt and pepper to taste
1.5 cups chopped cilantro, plus extra for garnish
INSTRUCTIONS
SPICY VEGAN JAMBALAYA
An easy vegan jambalaya for busy weeknights or Meatless Mondays!
INGREDIENTS
3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of crushed tomatoes)
2 cups uncooked brown rice
4.5 cups vegetable stock
2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons hot sauce (I use Sriracha)
salt and pepper to taste
1.5 cups chopped cilantro, 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.
- get the full instructions @ lifeasastrawberry.com
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