Vegan Jambalaya #vegetable #shrimp #dinner #healthyrecipes #yummy

Vegan Jambalaya #vegetable #shrimp #dinner #healthyrecipes #yummy

This vegetarian jambalaya formula is very simple to make with essential wash room staples. Tomato-y rice seasoned with heaps of herbs and flavors and built up with celery, peppers and a choice of blended beans make a healthy, warming and filling speedy weeknight lunch or supper.

It's difficult to beat rice dishes that can be concocted with insignificant exertion and anything goes. Veggie lover seared rice, for instance, can be made in a hundred and one unique manners with whichever vegetables and seasonings you have close by.

Such is additionally the situation with this vegetarian jambalaya. You'll require the essential inarguable Creole mix of onion, celery and chime pepper, however after that I'd state you can get quite inventive. Since we're making this jambalaya formula veggie lover and taking out all the meat, you can supplant it with anything you need.

I've kept it straightforward and utilize a three-bean blend however I've seen parcel of other veggie lover plans that utilization counterfeit hotdog meat items. Be cautious, however, in light of the fact that it's not genuine meat doesn't imply that it's sound.

Vegan Jambalaya #vegetable #shrimp #dinner #healthyrecipes #yummy

Also try our recipe : SOUTHWESTERN CHICKEN SALAD WITH CREAMY CILANTRO DRESSING #vegan #vegetable #chicken #easy #dinner

Ingredients :

  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • Half a green pepper, diced
  • Half a red pepper, diced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 4 cups (1 litre) vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoky paprika
  • ½ teaspoon dried cayenne pepper
  • 2 bay leaves
  • 2 tablespoons Tabasco sauce (adjust to taste)
  • 2 tablespoons soy sauce
  • Pepper, to taste
  • 2 cups (400 grams) uncooked brown rice
  • 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
  • 1 teaspoon salt (or to taste)
  • ¼ cup (7 grams) fresh chopped parsley
  • 1 green onion, chopped (optional)

Instructions :

  1. Heat a large pan over medium-high heat and add a splash of water or a tablespoon of oil. Add the onion, and garlic and sauté until soft. Add the celery and peppers, and another splash of water if necessary, and sauté until just beginning to soften.
  2. Add the crushed tomato, vegetable stock, herbs, spices and sauces (except the salt) and rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
  3. Once the rice is tender, stir in the beans and taste. Add salt if necessary. Give it a minute for the beans to heat then serve the jambalaya with fresh chopped parsley and green onion sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.

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