Vegan Jambalaya #vegan #dinner

This veggie lover jambalaya formula is excessively simple to make with essential wash room staples. Tomato-y rice enhanced with heaps of herbs and flavors and built up with celery, peppers and a choice of blended beans make a generous, warming and filling brisk weeknight lunch or supper.

It's difficult to beat rice dishes that can be concocted with negligible exertion and anything goes. Veggie lover singed rice, for instance, can be made in a hundred and one diverse routes with whichever vegetables and seasonings you have available.

Such is additionally the situation with this veggie lover jambalaya. You'll require the fundamental inarguable Creole blend of onion, celery and chime pepper, yet after that I'd state you can get entirely inventive. Since we're making this jambalaya formula veggie lover and taking out all the meat, you can supplant it with anything you need.

Also try our recipe : SWEET POTATO AND SAUSAGE QUINOA BAKE #dinner #potato

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 :

1. Heat a large pan over medium-high heat and add a splash of water or a tablespoon of oil. Add the onion, and garlic and sauté until soft. Add the celery and peppers, and another splash of water if necessary, and sauté until just beginning to soften.
2. Add the crushed tomato, vegetable stock, herbs, spices and sauces (except the salt) and rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
3. Once the rice is tender, stir in the beans and taste. Add salt if necessary. Give it a minute for the beans to heat then serve the jambalaya with fresh chopped parsley and green onion sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.

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