I brought vegetarian jambalaya to a super bowl party yesterday, on a request. I didn’t have a recipe, but I thought I had an idea of what goes in it. Saying that, this could be no where near authentic (if not only because it’s vegan!) but it sure was tasty. Sorry there’s no pic. My camera’s battery is dead, and I couldn’t bear to post another camera phone picture! It’s a shame too, because the colors in this dish are so beautiful, especially while you are cooking the veggies all together on the stove top.
Leave the veggies nice and chunky when you chop them.
1 T coconut oil (or other oil that is good for heating)
1 red onion, chopped
2 ribs celery, chopped
6 oz baby carrots (half of a small package)
8 oz sliced cremini mushrooms
1/2 each red, green, and yellow bell pepper, chopped
1 medium zucchini, sliced into half moons about half an inch thick
5 roma tomatoes, chunked
3 cloves garlic, chopped finely or pressed
2 t dried oregano
1/2 t dried thyme
1 1/2 t (or a little more if you love it) smoked paprika
1/2 t cayenne pepper (this amount makes it mildly spicy. Amp it up if you want it really hot.)
black pepper and salt to taste (2 t salt is where I started)
2 bay leaves
5 cups vegetable stock
1 6 oz can tomato paste
2 -2 1/2 cups medium or long grain brown rice (truthfully, I forgot to measure this. I used half of a 28 oz bag, which is about 2 1/2 cups.) The lesser amount will yeild a saucier stew.
chopped parsley for garnish, optional
Preheat the oven to 400.
Melt the oil in a dutch oven or soup pot (one that has a lid) over medium high heat, and add the onions. Sprinkle with a little salt. Then, as you chop the veggies down the list, add them in order to the pot. Stir, chop, and add to the pot, turning the heat down to medium after a few minutes. After all the veggies are in the pot, add the spices and herbs. Whisk 1 cup of the broth together with the tomato paste, and add it along with the remaining 4 cups of broth, to the veggies in the pot. Turn the heat up and bring everything to a boil, and stir in the rice. Cover the pot and bake in the preheated oven for 40-50 minutes, until the rice is tender, and everything is saucy and delicious. Scoop into bowls, and garnish with the parsley.
It’s mardi gras in your tummy. ♥