By Cheryl Huffman
Spicy Vegan Jambalaya
7 steps
Prep:10minCook:40min
Updated at: Thu, 17 Aug 2023 03:40:10 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
43
High
Nutrition per serving
Calories527.4 kcal (26%)
Total Fat14.9 g (21%)
Carbs88.9 g (34%)
Sugars10.8 g (12%)
Protein10.9 g (22%)
Sodium1193.3 mg (60%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 Tbspextra virgin olive oil
1yellow onion
large, diced
6cloves garlic
chopped
4stalks celery
large, diced
1jalapeño
diced, use more or less depending on how spicy you like things
4 cupsfresh tomatoes
diced, or whole cherry tomatoes or one large can of crushed tomatoes
2 cupsbrown rice
uncooked
4 ½ cupsvegetable stock
4 teaspoonsvegan worcestershire sauce
6bay leaves
2 Tbspsmoked paprika
2 teaspoonshot sauce
salt
to taste
pepper
to taste
1 ½ cupscilantro
chopped, plus extra for garnish
Instructions
Step 1
"1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
Step 2
2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
Step 3
3. Add tomatoes and cook an additional minute or two to soften them up.
Step 4
4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper
Step 5
to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes,
Step 6
until the rice has absorbed all the liquid and cooked through.
Step 7
5. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro."
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