This easy vegan jambalaya is complete of sparkling produce and ready in below an hour – the ideal healthful vegan recipe for busy weeknights.
INGREDIENTS
- 1 large yellow onion, diced
- 3 cloves garlic, chopped
- 3 Tbsp. extra virgin olive oil
- 4 large stalks celery, diced
- 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of
- crushed tomatoes)
- 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
- 2 cups uncooked brown rice
- 4.5 cups vegetable stock
- 3 bay leaves
- 1 teaspoon smoked paprika
- 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!)
- 2 teaspoons hot sauce (I use Sriracha)
- 1.5 cups chopped cilantro, plus extra for garnish
- salt and pepper to taste
INSTRUCTIONS
- warmth oil in a large skillet or saucepan (use one that has a tight-fitting lid).
- add onion, garlic, celery, and jalapeño to grease and sauté till onions are translucent, approximately 3 minutes.
- upload tomatoes and cook an extra minute or to soften them up.
- add rice, vegetable inventory, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to mix. cowl and convey aggregate to a simmer. allow it cook for 20-forty minutes, till the rice has absorbed all the liquid and cooked via.
- Stir in sparkling cilantro and serve right away. Garnish with more cilantro.
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