Vegan Jambalaya

Jambalaya, like Gumbo, is a Southern dish that is part of Cajun cuisine. The Creole version, like this one, cooks the rice together with tomato sauce and vegetable broth. It is a savory version that you can personalize by adding the vegetables you enjoy the most, besides the base of onion, celery and Bell pepper.

Here, I have used okra, chickpeas and spinach sprouts.

Ingredients

• 1/2 cup Basmati rice
• 1 tablespoon wild rice
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 red scallion
• 1 green bell pepper
• 1 celery rib
• 1/2 cup okra
• 1/2 cup chickpeas
• 1 cup tomato sauce
• 1 teaspoon vegetable powder
• 1 teaspoon Cajun
• Pinch of black pepper
• 1 tablespoon oregano
• Handful of asparagus sprouts
• Pinch of parsley

Preparation

Clean and dice the pepper, celery, scallion, and garlic. Heat the olive oil in a large skillet over medium heat. Toss them into the skillet and stir-fry until soft (4-5 minutes).

Add the rice, and stir for 1-2 minutes to toast. Add enough water to cover and the vegetable powder. Add the tomato sauce and stir well. Add the Cajun, oregano, and black pepper to season.

Stir in the okra, chickpeas and fresh asparagus sprouts (or sprouts of your choice). Continue to cook for another 5-10 minutes, until the excess water evaporates. Take off the heat and stir in the parsley.

Serve hot, with a pinch of parsley on top to decorate. Enjoy this hot goodness!

Jeff

I love three things in life: my wife, my cats, and a good meal with a glass of wine. When I met Simona, it was easy to leave meat, dairies and fish behind... I don't miss it! Being vegan has never been a challenge. Over time, Simona and I started to prepare meals together and I discovered that I like cooking too! So, this is my blog... from husband to a vegan cook in one click!