![]() Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more. Saute: In a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Transfer to a small plate lined with a paper napkin to soak up excess oil. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Vegan sausage: If using plant-based sausage, you’ll want to cook it first. I love to hear what you think, or any changes you make. If you try this veggie jambalaya recipe, please let me know! Leave a comment and rate it below. Corn on the cob (with vegan butter, lemon + old bay seasoning).Jambalaya is filling enough to be served on its own, but we’ve included a few side options for those who just like a little extra! Alternatively, reheat small portions in the microwave, covered, for 2 – 3 minutes, stopping to stir every 30 – 60 seconds. Reheat: Warm on the stovetop over low heat, adding a little water as needed for moisture.Let thaw in the refrigerator overnight before reheating. To freeze, let cool completely and store in freezer safe containers (affiliate link). Freezer: Jambalaya can be stored in the freezer for up to 2 months.Refrigerator: Store leftovers in the refrigerator for up to 4 – 5 days, in a covered container.Can I use quinoa for a grain-free jambalaya? Yes, to make quinoa jambalaya cook as directed, replacing the rice with rinsed quinoa and using 3 cups of broth.Can I add okra? Absolutely, simply slice the okra and add it with the rice and tomatoes.Can I use brown rice? Yes, vegan jambalaya can be made with brown rice! You will only need to change the cooking time to 35 minutes, instead of 20, and use the full 4 cups of liquids.Lastly, add the plant-based protein of choice (beans or vegan sausage) and cook until warmed through.In fact, you can eat it as shown above left, or move to the next step. Give the rice mixture a good stir every 5 minutes or so to remove any pieces that stick to the bottom of the pan. Now we the crushed tomatoes, bay leaves, pour the broth over top (above right), and simmer for 20 – 25 minutes.This step helps to toast the herbs and spices a bit, adding more flavor at the end. Add the smoked paprika, thyme, and oregano, and saute for 1 minute more (above left).Enjoy the delicious aroma as it cooks, it’s wonderful. Next, saute the onion, bell peppers, celery, and garlic for 5 minutes.From here it’s just stirring and waiting. Start with prepping the veggies (which will be the most labor intensive part).Here is a quick overview of the process with photos so you can see just how easy it really is! The jar can be stored in the refrigerator and lasts us a long time! Our favorite is Better Than Bouillon Veg Paste (affiliate link) which allows us to control sodium and strength. The type of vegan sausage we recommend is plant-based Kielbasa, beyond meat sausage, chorizo, or apple sage sausages. This can include using all red kidney beans or a combo with vegan sausage. Just be sure to season with salt at the end to really bring out the flavors. It’s a flavorful blend that we think you love as much as we do. We’ll be using a Creole-inspired spice mix, which includes herbs. Brown rice can also be used, you’ll just have to cook it longer and add a tad more water. You can safely sub with medium grain rice if needed. We’ve used white long-grain rice which cooks up fluffy, tender, and tends to not clump up. When prepping the bell peppers, be sure to use as much of the flesh as possible (top and bottom) to be sure your jambalaya is veggie-filled bite after bite. The veggies are the bulk of the fiber and include a colorful mix of bell peppers, onion (red, white, or brown), celery, and garlic. Vegan Jambalaya ingredients: rice, bell peppers, celery, onion, garlic, beans and/or vegan sausage, tomatoes, herbs (thyme, oregano, & bay leaves), spices (smoked paprika & cayenne), veggie broth, salt, and pepper. Plus, it’s loaded with flavor and is fully worthy of a spot in the meal rotation! This recipe makes enough to feed a family of four generously without breaking the bank. Instead of white rice, you have an option to use brown rice or quinoa for even more fiber and nutrition. Loaded with tons of plant based protein, nourishing veggies, and rib-sticking rice, it’s 100% vegan, gluten-free, and includes an oil-free option. It’s an incredibly easy 1-Pot recipe that’s ready in about 45 minutes. More Easy Rice Recipes! Why We Love This Recipe!
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