SPICY VEGAN JAMBALAYA
Try this SPICY VEGAN JAMBALAYA recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- salt and pepper to taste
- 1 teaspoon smoked paprika
- 3 bay leaves
- 1 large yellow onion diced
- 3 cloves garlic chopped
- 3 tbsp. extra virgin olive oil
- 4 large stalks celery diced
- 2 cups uncooked brown rice
- 4.5 cups vegetable stock
- 2 teaspoons hot sauce (i use sriracha)
- 1.5 cups chopped cilantro plus extra for garnish
- 1 heaping tablespoon diced jalapeã±o (use more or les
- 4 cups diced fresh tomatoes (you could also use whole che
- 2 teaspoons vegan worcestershire sauce (you can find some good if you don’t have any of the vegan stuff handy, just leave it out!)
- Carbohydrate 442.183200103485 g
- Cholesterol 0 mg
- Fat 93.65503 g
- Fiber 19.3978005056381 g
- Protein 36.39714 g
- Saturated Fat 13.74275 g
- Serving Size 1 1 (7043g)
- Sodium 25484.6386052557 mg
- Sugar 422.785399597847 g
- Trans Fat 3.28525000000002 g
- Calories 2742 calories
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.
