Spicy Vegan Jambalaya

• Vegan

• Produce

  • 3 Bay leaves
  • 4 large stalks Celery
  • 1 1/2 cups Cilantro
  • 3 cloves Garlic
  • 1 heaping tbsp Jalapeno
  • 4 cups Tomatoes, fresh
  • 1 Yellow onion, large

• Canned Goods

  • 4 1/2 cups Vegetable stock

• Condiments

  • 2 tsp Hot sauce
  • 2 tsp Vegan worcestershire sauce

• Pasta & Grains

  • 2 cups Brown rice

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on lifeasastrawberry.com

Description

Ingredients

• 3 Tbsp. extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, chopped
• 4 large stalks celery, diced
• 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick)
• 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes - theyll break down as it all cooks)
• 2 cups uncooked brown rice
• 4.5 cups vegetable stock
• 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you dont have any of the vegan stuff handy, just leave it out!)
• 3 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons hot sauce (I use Sriracha)
• salt and pepper to taste
• 1.5 cups chopped cilantro, plus extra for garnish

Directions

• 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, 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.