Jambalaya

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A one pot flavorful rice made with veggies and proteins.

Course Main Course

Cuisine Cajun

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 275

Author Timothy Pakron

Ingredients

⅓ cup vegan butter
8 ounces cremini mushrooms quartered + pinch of salt
1 can black eyed peas or 2 to 3 cups sliced vegan sausage
1 ½ cups diced onion
½ cup diced green bell pepper
1 cup diced red or yellow bell pepper
1 cup diced celery
2 tablespoons minced garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast
½ teaspoon sweet paprika
¼ teaspoon cayenne
½ teaspoon cumin
1 teaspoon dried sage
½ teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon black pepper
1 ½ cup chopped tomatoes
1 6 ounce can tomato paste
1 tablespoon vegan Worcestershire sauce
1 tablespoon rice or cider vinegar
1 teaspoon tamari or soy sauce
½ teaspoon liquid smoke
1 14.5 oz can fire roasted tomatoes
2 ½ cups vegetable stock plus more if desired
2 to 3 sprigs fresh thyme
4 bay leaves preferably fresh
2 cups uncooked long-grain white rice
Sliced green onion to garnish
Chopped parsley to garnish
Cherry tomatoes sliced to garnish

Instructions

Preheat oven to 350 degrees F.
Bring a large dutch oven to medium heat and melt the butter. Add mushrooms and a pinch of salt and cook until all sides are golden brown, occasionally stirring gently, about 10 minutes.
If using vegan sausage, add and sauté until golden-brown, occasionally stirring, about 5 minutes.
Add onions, bell peppers, celery and garlic and cook until tender, stirring occasionally, about 5 minutes.
Add onion powder, garlic powder, nutritional yeast, sweet paprika, cayenne, cumin, dried sage, dried oregano, dried parsley, and black pepper. Stir occasionally and cook for 5 minutes to toast the spices.
Add chopped tomatoes, tomato paste, vegan Worcestershire sauce, rice or cider vinegar, tamari or soy sauce, liquid smoke, fire roasted tomatoes, vegetable stock, fresh thyme, and bay leaves. Stir together and bring to a simmer. (You can leave the thyme sprigs and bay leaves whole as you will remove them at the end.)
Once at a simmer, stir in the rice and the peas (if using), mix well, and cover. Place in center of oven and bake for 30 minutes. Take out of the oven and give it a taste. If the rice needs to cook longer or seems dry, drizzle some more vegetable stock on top and pop it back in the oven for a few more minutes.
Once done, season with salt and pepper to taste. Remove the bay leaves and thyme sprigs and serve in bowls. Sprinkle with desired garnishes.

Notes

This dish pairs perfectly with garlic bread and simple salad. And lots of wine. 😉

If you don’t have an oven-safe lid for your pot, you can use foil. Just make sure it’s tightly wrapped so that the rice cooks effectively.

You can absolutely make this a day or two ahead of time. Simply keep it tightly wrapped in the fridge and warm it up when ready to serve. Just make sure to keep it covered and cook it at a lower heat, like 300 degrees F, so that it doesn’t dry out.

This dish works amazingly as a burrito filling! I can attest because I’ve done it. Simply load up a tortilla, close it up, and grill it till crispy. Yum!

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