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Vegetarian Jambalaya

This traditional creole dish works so well on these cold winter days! This rice based dish is great to make ahead of time, tastes great as leftovers, and will make everyone happy at the table.

Being vegetarian I have re-worked the recipe to eliminate meat without losing out on the flavour, smokiness, or proteins!

INGREDIENTS - everything should be diced/cut into bite-sized pieces



  • 3 tbsp oil, divided
  • 1 onion
  • 4 garlic, minced 
  • 3 bell peppers
  • 2 celery
  • 2 carrots
  • 1 jalapeno pepper, seeded (for less heat)
  • 1/2 head cauliflower
  • 2 to 3 adobo peppers
  • 1 can crushed tomatoes
  • 2 tablespoonCajun seasoning
  • 1 tsp thyme
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1 tbsp tamari
  • 34 cups vegetable stock
  • 1 1/2 cups uncooked long grain rice
  • 1 cup okra, thawed if frozen
  • 1 can black eyed peas/beans, 2 cups
  • Salt & Pepper, to taste

 

METHOD

  1. Heat oil in a large Dutch oven/saucepan
  2. Add the onion, cook for 3 minutes
  3. Add the garlic, cook for 3 minutes
  4. Add the celery, carrots, bell peppers, and jalapeno, cook for 3 minutes
  5. Add the cauliflower and adobo peppers, combine
  6. Add all of the spices and tomatoes, and cook until fragrant, 2 minutes
  7. Add rice, combine
  8. Add stock and tamari, and then bring to a boil
  9. Cover, reduce heat and simmer for 30 minutes
  10. Add the okra and peas/beans, cover and cook for another 10 to 15 minutes, until the okra is tender
  11. Remove bay leaf
  12. Salt and Pepper to taste

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