Vegan Jambalaya
1 cup vegetable oil (divided into two 1/2 cups)
2 14 oz packages vegan ground beef (I use Gimme Lean Sausage)
1 bag frozen onions
4 cups of bell pepper (assorted red, green, yellow) chopped
2 cups celery chopped
1/2 cup chopped parsley
2 bunches green onions chopped
3 tablespoons cornstarch mixed in 1/2 cup cold water
1 tablespoon all-purpose seasoning (I use Boutique)
15 bay leaves
2 tablespoons black pepper
2 tablespoons black pepper
2 tablespoons black pepper
3 tablespoons Louisiana Hot Sauce (not habanero, I use Tony Chachere)
1 30 oz can crushed tomatoes in puree
1 30 oz can tomato sauce
4 14 oz cans stewed tomatoes
4 cups vegetable broth (or water)
My mother's own
Cooking Instructions:
In a deep skillet/pan brown sausage in 1/2 cup oil
In huge pot add 1/2 cup (or more as needed) oil. Sautee all the vegetables till soft. Add all the tomato sauces and seasonings including bay leaves. Add vegetable broth and the cornstarch. Then add browned sausage and let cook on low bubble stirring often or it’ll stick and burn to the bottom of the pot) for a least 1 hour. 2 hours preferred. If it thickens too much add more vegetable broth or water.
Serve over hot rice.
This is an authentic jambalaya recipe modified for vegan use. Add more Tony Chachere if you want it hotter.
SO HOW'D IT GO?
Be the first to add a comment.