Vegan Jambalaya
6 cloves garlic, minced (more or less- depending on personal taste)
1 large onion, diced
2 medium bell peppers, diced
3 stalks celery, diced
olive oil
3 cups rice
1 large can (28 ounces) diced tomatoes, undrained
2 packets (1.8 ounces each) dry onion soup mix
6 cups vegetable broth
Garlic salt, to taste
Cajun seasoning, to taste
Diced jalapeños, to taste
1. Sauté garlic, onion, bell pepper, and celery until onions translucent in large pot with olive oil.
2. Add rice, tomatoes, soup mix, and broth to pot. Bring to a boil, stirring occasionally (uncovered).
3. Cover pot and reduce heat to low; cook for 30 minutes or until rice is done; stirring occasionally.
Great served with hush puppies.
Source of recipe: This is a vegan adaptation of a recipe from my previous life.
SO HOW'D IT GO?
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