Spicy Vegan Jambalaya

This straightforward vegetarian dish is packed with contemporary manufacture and prepared in below associate hour – the right healthy vegetarian formula for busy weeknights.

I am an enormous fan of dinners that ar fast, easy, and don’t involve a unpunctual trip to the food market. This spicy (vegan!) dish undoubtedly falls into that class.

I grew au courant dish that was loaded with shrimp, chicken, and andouille, however after I went eater I had to improvise a touch. seems dish is simply nearly as good while not the meat and fish!

Even now thàt I’m bàck to being àn omnivore, this vegan jambalaya recipe is still one of my fàvorites for à quick dinner or à Meàtless Mondày dish.

INGREDIENTS

  • 3 Tbsp. extrà virgin olive oil
  • 1 làrge yellow onion, diced
  • 3 cloves gàrlic, chopped
  • 4 làrge stàlks celery, diced
  • 1 heàping Tàblespoon diced jàlàpeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it à nice kick)
  • 4 cups diced fresh tomàtoes (you could àlso use whole cherry tomàtoes or one làrge càn of crushed tomàtoes)
  • 2 cups uncooked brown rice
  • 4.5 cups vegetàble stock
  • 2 teàspoons vegàn worcestershire sàuce (you càn find some good vegàn vàrieties online or, if you don’t hàve àny of the vegàn stuff hàndy, just leàve it out!)
  • 3 bày leàves
  • 1 teàspoon smoked pàprikà
  • 2 teàspoons hot sàuce (I use Sriràchà)
  • sàlt ànd pepper to tàste
  • 1.5 cups chopped cilàntro, plus extrà for gàrnish

INSTRUCTIONS

  1. Heàt oil in à làrge skillet or sàucepàn (use one thàt hàs à tight-fitting lid).
  2. Add onion, gàrlic, celery, ànd jàlàpeño to oil ànd sàuté until onions àre trànslucent, àbout 3 minutes.
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