Ah, finally made it to the computer after a delicious dinner. The Jumbalaya turned out absolutely wonderfully! This southern dish hits the vegan dinner table and does not disappoint. Like I mentioned in the last post, I had sausage on the side for my meat eating family, but if you're vegan like me, this dish is sure to become a part of your monthly dish list. I didn't add any vegan meat, just because I don't particularly like it, and try to stay away from processed foods like that, but vegan sausage, chicken, or any other meat would be great in this dish! Mine turned out a little spicy, which I love, but just a note, in case you don't care for spice. I enduldged in this dish, spoonful after spoonful. Hope you enjoy this fabulous dish, I was so glad there were leftovers, and plan on making it again soon. So, in honor of my vegan friend, Dan. Thank you for bringing me the Lousiana style cooking!
1/4 cup olive oil
1/2 chopped white onion
1/2 chopped green pepper (or multi colored)
1 cup mushrooms
3 cloves minced garlic
5 stalks chopped celery
5 chopped tomatoes
2 cups vegetable stock
3 cups brown rice, cooked
3 bay leaves
1 teaspoon paprika
1/4 cayenne
1/4 teaspoon garlic powder
2 teaspoon thyme
1 tablespoon lemon juice
In a large skillet, sautee the onions, peppers, garlic, celery, and mushrooms, in the olive oil. Cook until onions are transparent. Add all the seasoning and stir well. Add the tomatoes, broth, and and rice and continue to cook. Lower the heat to low, and let simmer. Add any vegan meat you like and enjoy! Pretty simple to make, but all the spices make it taste super complicated. Play around with spices and vegetables to fit your taste!
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