Jambalaya has a fascinating cultural origin as a food recipe, with influences from French, West African and Spanish cuisine. While this vegetable rice stew is usually served with meat and other animal products, there’s always a ready set of vegan substitute ingredients for when you want to dabble in all-green Louisiana cuisine. Here’s a vegan spin on this memorable dish that you can prepare at home.
- 200 gr mushrooms white, quartered or sliced
- 1 pcs onion, chopped
- 1 pcs bell pepper green, chopped
- 2 ribs celery, chopped
- tbsp garlic, chopped
- 4.5cups water
- 840 gr kidney beans, boiled without salt, drained and rinsed
- 420 gr tomatoes, diced with liquid
- 1.25 cups brown rice, uncooked
- 3 tbsp tomato paste
- 1 tbsp paprika powder
- 1 tsp thyme, dried
- 0.5 tsp red pepper flakes
- 2 pcs bay leaves
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the mushrooms, onion, bell pepper, and celery, and cook for about 7 to 8 minutes. Stir frequently and add water as needed to prevent sticking.
- Add the garlic and cook while stirring for 1 minute more.
- Add the remaining ingredients like water, kidney beans, diced tomatoes (with liquid), rice, tomato paste, paprika, thyme, red pepper flakes, and bay leaves.
- Stir well, and bring to a boil, reduce the heat to medium-low, and cover.
- Cook for 45 minutes (or until the rice is tender).
- Remove from the heat, and let sit for 5 to 10 minutes with the lid on before serving (remove the bay leaves before serving).