Vegan Jambalaya Recipes

VEGAN JAMBALAYA

Steps:

• Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
• Brown tempeh and tempeh sausage in pan with additional olive oil.
• Remove from heat.
• Add artichoke hearts.
• In large pot, put 2 T.
• olive oil, 1 T.
• cajun seasonings, onion, peppers, and garlic.
• Saute until onion is clear.
• Add 1 cup of rice and stir over high heat until rice is translucent.
• Add 2 cups of water and juice from can of Rotel.
• Stir and then cover.
• reduce heat to medium-low and cook for 25 minutes.
• Once rice is cooked-- remove from heat.
• Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.

VEGAN JAMBALAYA

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

SLOW COOKER JAMBALAYA (VEGAN)

Steps:

• Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
• Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.