Vegan Jambalaya

vegan-jambalaya-recipe

Living in South Louisiana means being surrounded by and constantly eating delicious food.  After all, New Orleans and the surrounding area are known the world over for delicious cuisine.  Being modern day homesteaders and cruelty-free vegetarians (meaning mostly vegan) doesn’t change that in the least.  It just means that sometimes you have to adapt recipes and make them your own.  This is Nathan’s adaptation for New Orleans Jambalaya.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers (color of your choice)
  • 1/2 cup chopped celery
  • 3 tsp chopped garlic
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 2 tsp vegan Worcestershire sauce (or make your own, recipe below)
  • 2 tsp hot sauce
  • 1 1/2 cups long grain rice
  • 3 1/2 cups vegetable stock
  • 1/2 pound Field Roast vegan Italian sausage
  • cayenne pepper to taste

Heat olive oil in a large, pot over medium-high heat.  Add onions, celery, peppers, salt, and pepper and saute for approximately 10 minutes until just softened.  Add garlic, tomatoes, bay leaves, Worcestershire, and hot sauce.  Stir in the long grain rice and slowly add the vegetable broth.  Bring the pot to a simmer, cover and reduce to low heat and cook until most of the liquid is absorbed and the rice is tender, should take about 15 minutes.

In the meantime, slice the Field Roast Italian sausage links into bite size pieces and saute over medium heat in 2 Tbsp extra virgin olive oil.

Stir sausage into the Jambalaya pot, turn off heat and allow to sit for 10 minutes before serving.

Homemade Vegan Worcestershire Sauce:

  • 6 Tbsp apple cider vinegar
  • 2 Tbsp Bragg’s Amino Acid
  • 1 Tbsp brown sugar
  • 2 tsp yellow mustard
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/8 tsp cinnamon
  • 1/4 cup water
  • cayenne to taste

Whisk all ingredients together in a medium bowl from vinegar through cinnamon together.  Add cayenne to taste.  Whisk this mixture with 1/4 cup water.  Store in an airtight container in the refrigerator.

*Note:  You will only use 2 tsp of this mixture for the Jambalaya.

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