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.

Serves : 4

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
  • ½ teaspoon smoky paprika
  • ½ 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)
  • ¼ cup (7 grams) fresh chopped parsley
  • 1 green onion, chopped (optional)


Instructions
For full instructions you can go to cilantroandcitronella.com.

0 Response to "Vegan Jambalaya"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel