Vegan “Ooh Wee” Jambalaya

Now, with that said, this down south Jambalaya recipe really surprised me. I didn’t think anything vegan would taste that good except for a salad. So when I came across this and tasted it in real life, I HAD to slap an “oooh wee” on it too! Check it out…

Instructions:

3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 large head of cauliflower crumbled (roughly 2 cups)
1 tablespoon diced jalapeño (use 1 Tbsp. for less spicy)
4 cups diced fresh tomatoes
2 cups uncooked brown rice
4.5 cups vegetable stock
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons siracha
1.5 cups chopped cilantro
2 teaspoons vegan Worcestershire sauce (optional)
salt and pepper to taste

Directions:

Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
Add onion, garlic, celery, crushed cauliflower and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
Add tomatoes and cook an additional minute or two to soften them up.
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.
Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.

Serve with my some vegan bread (I like vegan naan) or just eat it plain!

Now, with that said, this down south Jambalaya recipe really surprised me. I didn’t think anything vegan would taste that good except for a salad. So when I came across this and tasted it in real life, I HAD to slap an “oooh wee” on it too! Check it out…

Instructions:

3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 large head of cauliflower crumbled (roughly 2 cups)
1 tablespoon diced jalapeño (use 1 Tbsp. for less spicy)
4 cups diced fresh tomatoes
2 cups uncooked brown rice
4.5 cups vegetable stock
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons siracha
1.5 cups chopped cilantro
2 teaspoons vegan Worcestershire sauce (optional)
salt and pepper to taste

Directions:

Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
Add onion, garlic, celery, crushed cauliflower and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
Add tomatoes and cook an additional minute or two to soften them up.
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.
Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.

Serve with my some vegan bread (I like vegan naan) or just eat it plain!