Jambalaya

  • W01
  • Mains
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  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 2 large stalks celery, diced
  • 1 tsp diced jalapeño
  • 400g chopped tomatoes
  • 1 cup brown rice
  • 2¼ cups vegetable stock
  • 1 tsp vegan worcestershire sauce (optional)
  • 1.5 bay leaves
  • ½ tsp smoked paprika
  • 1 tsp hot sauce
  • salt and pepper to taste
  • ¾ cup chopped coriander

  1. Heat ~100ml water in a large wok or saucepan (use one that has a tight-fitting lid).

  2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.

  3. Add tomatoes and cook an additional minute or two to soften them up.

  4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.

  5. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.

From Life As A Strawberry