Making dinner can sometimes feel like a chore, especially if there are a hundred different ingredients to prep. This jambalaya is quick and easy to cook, and it’s vegan too! We know traditional jambalaya has shrimp and andouille sausage, but you’ll be surprised at how delicious this tastes.
- Prep Time: 10m
- Cook Time: 40m
- Total Time: 50m
- 3 tbsp. extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, chopped
- 4 large stalks celery, diced
- 1 tbsp. diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick)
- 4 c diced fresh tomatoes (you could also use whole cherry tomatoes - they\'ll break down as it all cooks)
- 2 c uncooked brown rice
- 4 1/2 c vegetable stock
- 2 tsp. 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!)
- 3 bay leaves
- 1 tsp. smoked paprika
- 2 tsp. hot sauce
- sea salt and pepper to taste
- 1 1/2 c chopped cilantro, plus extra for garnish
- Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
- Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
- Add tomatoes and cook an additional minute or two to soften them up.
- Add rice, vegetable stock, Worcestershire sauce, bay leaves, paprika, hot sauce, sea salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
- Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.