![]() ![]() Now’s the time to add in the sausage and mushrooms.Īnd voila! You’re done, and with enough vegan jambalaya to share. Once the time is up, you should have a fairly thick stew with a little liquid remaining. If you hate timers, this is about the duration of one cribbage game.Ĩ. Set a timer for 20-25 minutes, and check every 5-ish minutes to stir so the rice doesn’t stick. Stir it good, wait for it to bubble and then put the lid on and turn the heat to medium-low.ħ. Mix and add the vegetable stock, rice and spices. Once the onion pieces are translucent, add the crushed tomatoes. It’s gonna smell really nice, so get a good whiff.Ħ. Drizzle more oil in the pot (the more, the better) and sautee those vegetables you set aside. Fry the sausage and mushrooms for a few minutes, until both are lightly browned. In a large pot on the stovetop, drizzle some olive oil and set the heat to medium or medium-high.Ĥ. Chop the vegan sausage into rounds, and if the mushrooms are too big for your liking, you can chop those as well. Don’t inhale when you’re pouring in the Creole seasoning unless you enjoy the sensation of getting maced.ģ. While you’re at it, measure those spices (Creole seasoning, cayenne, thyme, bay leaves) into a small container of some kind. ![]() If you’re smart, you’ll do this before you turn on the stove and start trying to do every step at the same time.Ģ. Chop the onion, bell peppers and celery into smallish cubes. Pack of mushrooms (Portobello, white, whatever)ġ.1 package vegan sausage (Beyond Meat Hot Italian Sausage slaps).1.5 cups rice (basmati is particularly good, but pretty much anything goes).2 tablespoons Tony Chachere’s Original Creole Seasoning.1 can crushed/diced tomatoes (14 ounce is fine).3 jalapenos (you can add more or fewer depending on your spice tolerance).3-4 bell peppers (any color I like red, yellow and orange).Take liberties and explore, because I’ve made it a little different every time. With that being said, here’s what you’ll need. One of my vegan friends came to visit, and I didn’t want to make her eat the old potatoes and nearly-expired quinoa lurking around my apartment. What’s the catch, you say? Well, this recipe is vegan. My parents were always fond of “throw everything in a pot and forget about it” recipes, preferably ones with lots of paprika and cayenne pepper, so that’s what I did with this jambalaya recipe. One cannot live on Cocoa Puffs alone, though, so sometimes I venture out of my comfort zone and try to make a little something. ![]() Anyone who knows me knows I hate cooking and would happily eat breakfast cereal for every meal of the day given half a chance. Some say I was born with a whisk in my hand, learning to cook before I learned to walk. I was born in the bayous of Louisiana on a cold fall day in ‘99. ![]()
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