Vegan Jambalaya

• portioner: 4 servings
• aktiv tid: 10 minutes
• total tid: 1 hour 10 minutes

Ingredienser

2 tbsp oil (such as olive or avocado oil, plus additional to fry the sausages)

½ yellow onion (diced)

2 garlic cloves (minced)

3 celery stalks (diced (1 ½ cups)

1 medium green bell pepper (seeded and diced)

1 14 oz can diced tomatoes

4 cups mushrooms (sliced or roughly chopped; I used oyster, shiitake, and shredded king oyster mushrooms)

1 cup uncooked brown Jasmine rice

4 cups vegetable stock (or water + 1 ½ tsp vegan bouillon paste)

3 dried bay leaves

1 teaspoon ground black pepper

1 tablespoon creole seasoning (recipe here)

2 teaspoons vegan Worcestershire sauce

1 teaspoon Louisiana hot sauce

salt (to taste)

2-3 vegan sausages (sliced (store-bought or homemade)

¼ cup chopped fresh parsley (for garnish)

Vejledning

Preheat a large Dutch oven or heavy-bottomed pot over medium heat.

Add the oil, onion, garlic, celery, and bell pepper. Sauté until the onion is translucent, about 3-4 minutes.

Add tomatoes and mushrooms. Cook for about 7 minutes or until the mushrooms begin to soften.

Add the rice, vegetable stock (or water plus the vegetable bouillon), bay leaves, and 1 teaspoon of black pepper. Stir well.

Bring the mixture to a boil and cook with the lid ajar for 25 minutes or until the rice is almost tender.

Stir in the creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.

While the rice finishes cooking, heat another tablespoon of oil in a small pan over medium-low heat. Add the sliced sausages and pan fry for 3-4 minutes or until golden brown. Once the rice is done cooking, stir the sausage into the jambalaya.

Serve hot, topped with fresh parsley and hot sauce to pass.