Vegan Recipes
Vegan Jambalaya
![Vegan Jambalaya](https://feedod.net/wp-content/uploads/Vegan-Jambalaya-min-780x470.jpg)
Are you looking for some awesome plant-based dishes? Here is the most appetizing recipe for Vegan Jambalaya stemming from the southern US. It is a great choice for a plant-based arrangement of the classic recipe. It is a combination of celery, bell peppers, onions, and then the tomatoes. Cajun gives a flavorful taste to make it a good choice for vegans.
Tips for making the best jambalaya
Water: Add water accordingly, if you only stick to the required amount of water the rice may not cook properly or will become overcooked.
Use a good quality seasoning:
- Try to use high-quality seasoning: it will help you to attain the best and the most delicious taste. It has a good number of salt intake, if you are looking to reduce the amount of salt in it, use salt-free cajun seasoning.
- Vegan Sausage: Use a sausage you like, but it should be vegan-friendly.
- Vegetables: Try to use fresh and green vegetables to make them more nutritious or have a good appearance. Frozen ones will also work but if they do not become soggy after reaching room temperature.
Ingredients:
- Fresh chopped parsley and green onion
- Okra 1 cup, thinly sliced, (optional)
- 2 3/4 cup water
- 1 1/2 cups long-grain white rice, uncooked
- 2 teaspoons vegan Worcestershire sauce
- 14-ounce can of crushed tomatoes
- Dried thyme 1 teaspoon
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (omit if your cajun seasoning contains salt)
- 2-3 tablespoons cajun seasoning
- 6 cloves garlic, minced
- 3 stalks celery, chopped
- 1 green bell pepper, diced
- Red bell pepper, diced 1
- Large yellow onion, chopped 1
- 1 package vegan sausage (13 oz), sliced
- 3 tablespoons olive oil, divided
Instructions:
- Use a large pan and then add the olive oil to it and then warm it over medium-high heat.
- Then, add the sausages and the tablespoon of the cajun seasoning and then saute it for 5 minutes, until it becomes brown.
- Transfer the sausages to the bowl/plate and set aside.
- In the identical pan, add the oil, onions, celery, and then the bell pepper.
- Saute them for 5 to 7 minutes and stir them in between.
- Add the garlic a tablespoon of the seasoning the salt ( if your seasoning does not contain salt), thyme, and also the cayenne pepper, and then cook for other minutes.
- Add in the Worcestershire sauce, rice, water, and then the crushed tomatoes.
- Mix them well and then allow them, to boil.
- Then, simmer at low heat and then cook for half an hour, or cook until the rice is soft.
- If you observe that the mixture is sticking, you can add more water.
- Add the seasoned sausage and the okra to the pan and then mix well.
- You can add salt, pepper, and more seasoning if you like.
- Spread the onions and the parsley and then serve.
Notes:
- You can also use brown rice instead of white one, but you need to add a little more water.
- Leftover Jambalaya can be kept in the fridge for up to 3 days.
Nutritional facts:
- Serving: 1serving
- Calories: 286kcal
- Protein: 16g
- Carbohydrates: 49g
- Sugar: 6g
- Sodium: 560mg
- Fat: 8g
- Fiber: 4g