Vegan Jambalaya
2 14oz packages vegan sausage (I use Gimme Lean Sausage) 1 12oz bag frozen onions 4 cups bell pepper (assorted red, green, yellow), chopped 2 cups celery, chopped 1 1/2 cup chopped parsley 2 bunches green onions, chopped 3 tablespoons cornstarch mixed in 1/2 cup cold water 15 bay leaves 2 tablespoons black pepper 1 tablespoon salt 4 tablespoons creole seasoning (I use Tony Chachere Creole Seasoning) 1 30 oz can crushed tomatoes in puree 1 30 oz can tomato sauce 3 tablespoons hot sauce (I use Louisiana Hot Sauce (not habereno)) 4 cups vegetable broth (or water)
In huge pot add 1/2 cup (or more as needed) oil and sautee all the vegetable till soft including bay leaves. Add all the tomatoes sauces and seasoning. Add veg broth & the cornstarch. Then veggie sausage and let cook on low bubble stirring often or it'll stick and burn to the bottom of the pot) for a least 1 hour. 2 hours preferred. If it thickens too much add more veg broth or water. Serve over hot rice. Source of recipe: It's a modification of a family recipe for Shrimp Jambalaya.
SO HOW'D IT GO?
I never have made or tasted Jambalaya before so I'm not sure what to compare to, but I thought this recipe turned out delicious. It was super easy to make, the only adjustments I made was using beer instead of veg stock as suggested, and adding oregano, 2 tbsp vegan worcestshire, and garlic. My only complaint was that mine turned out a little oily, next time I am going to steam the vegetables, I don't think it will make much of a difference since it's already so flavorful.
I made this but I added tempeh and used a bottle of beer instead of broth/water. I just measured by eye and it seemed to work fine.
This recipe says to add veg broth but it is not listed in the ingredients - how much???
30 ounces. That's two 15 ounce cans of broth. Or use the soy-milk like cartons of broth, which are are 32 ounces, which would be fine also.
Thanks for catching it.
-Tom
This recipe says to add veg broth but it is not listed in the ingredients - how much???