Vegan Jambalaya
Vegan Jambalaya
This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.
Ingredients
- 1 onion, diced
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- Half a green pepper, diced
- Half a red pepper, diced
- 1 can (400 grams / 14 oz) crushed tomatoes
- 4 cups (1 litre) vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- � teaspoon smoky paprika
- � teaspoon dried cayenne pepper
- 2 bay leaves
- 2 tablespoons Tabasco sauce (adjust to taste)
- 2 tablespoons soy sauce
- Pepper, to taste
- 2 cups (400 grams) uncooked brown rice
- 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
- 1 teaspoon salt (or to taste)
- � cup (7 grams) fresh chopped parsley
- 1 green onion, chopped (optional)
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