Vegetarian Jambalaya

Vegetarian JambalayaIngredients

-2 tablespoons olive oil
-5 ounces vegetarian bacon, chopped
-16 ounces cremini mushrooms, trimmed and quartered
-2 stalks celery, chopped
-1 cup chopped green pepper
-1 cup chopped onion
-3 cloves garlic, minced
-14-ounce package Tofurky kielbasa sausage, sliced into 1/2-inch pieces
-1 cup long grain white rice
-2 tablespoons tomato paste
-1/2 teaspoon smoked paprika
-1/2 teaspoon oregano
-2 teaspoons Creole seasoning (such as Tony Chachere’s)
-2 1/4 cups vegetarian broth
-Parsley leaves, to garnish

Directions


In a Dutch oven over medium-high heat, heat the oil. Add the veggie bacon, mushrooms, celery, peppers, onion and garlic and cook until the onions are translucent and the mushrooms have largely released their juices, about 8 minutes. Stir in the Tofurky kielbasa.

Stir in the rice, tomato paste, Creole seasoning, smoked paprika and oregano. Sauté for 2 minutes. Add the broth to the pot and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 to 22 minutes or until the broth has been absorbed into the rice.

Fluff the rice up with a fork and serve sprinkled with parsley leaves.

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