Cajun Cuisine: Vegan Jambalaya

Ingredients:

• 2 cups whole grain rice
• 3 1/2 cups water
• 1 teaspoon salt
• 2 carrots, diced
• 1 celery stalk, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 inches Match sausage links,sliced (½ thick)
• 14 ounces can petite diced tomatoes
• 15 ounces can kidney beans
• 2 tablespoons tomato paste
• 3 teaspoons Tony Chachere’s Instant Roux
• 2 teaspoons Tony Chachere’s Creole Seasoning
• 1 teaspoon black pepper
• 1/2 vegan Bouillon cube
• 3/4 cup water
• 1/2 cup green onions, chopped
• cup parsley, chopped

Instructions:

1. Place 2 cups rice, 3 1/2 cups water and salt in a medium pot. Cook until water boils. Turn heat down to low.
2. Cook for 45 minutes.
3. Meanwhile, chop carrots, celery, onions and garlic.
4. In a wok or large pot, heat 2 Tbsp olive oil.
5. Fry vegetables.
6. Add instant roux, creole seasoning, pepper, tomato paste.
7. Add water, and bouillon cube and simmer until sauce thickens.
8. Add sausage and cooked for 5 minutes and then add beans Add petite diced tomatoes and cook for another 5 to 7 minutes.
9. Add 3 cups of cooked rice to mixture.
10. Cook for 10 to 15 minutes until sauce has distributed.
11. Turn heat off and add green onions and parsley before serving.
12. This dish is not spicy at all, but full of flavor.
13. Feel free to substitute with real sausage and cooked chicken.

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