Spicy Vegan Jambalaya
You can never have too many Creole recipes, so give Spicy Vegan Jambalayan a try. For $3.42 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 691 calories, 13g of protein, and 18g of fat. This recipe serves 3. A mixture of garlic, worcestershire sauce, yellow onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 101 person found this recipe to be scrumptious and satisfying. It works best as a main course, and is done in around 50 minutes. It is brought to you by Life as a Strawberry. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 98%, this dish is super. Similar recipes are Vegan Jambalaya, Butternut Squash Jambalaya (vegan), and Spicy Three Meat Jambalaya.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
3 bay leaves
2 cups uncooked brown rice
4 large stalks celery, diced
1.5 cups chopped cilantro, plus extra for garnish
3 Tbsp. extra virgin olive oil
3 cloves garlic, chopped
2 teaspoons hot sauce (I use Sriracha)
1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick)
salt and pepper to taste
1 teaspoon smoked paprika
4.5 cups vegetable stock
4 cups diced fresh tomatoes (you could also use whole cherry tomatoes - they'll break down as it all cooks)
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!)
1 large yellow onion, diced
Equipment:
sauce pan
frying pan
Cooking instruction summary:
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.
Step by step:
1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
3. Add tomatoes and cook an additional minute or two to soften them up.
4. 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.
5. 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.
6. Garnish with extra cilantro.
Nutrition Information:
covered percent of daily need
