MAMA V’s SPICY VEGAN JAMBALAYA

MAMA V’s SPICY VEGAN JAMBALAYA

• 
  
• Prep Time: 10 mins Cook Time: 40 mins    Total Time: 50 minutes     Yield: Serves 4

INGREDIENTS

• 3 Tbsp. extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, chopped
• 4 large stalks celery, diced
• 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of crushed tomatoes)
• 2 cups uncooked brown rice
• 4.5 cups vegetable stock
• 2 teaspoons vegan worcestershire sauce *optional
• 3 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons MAMA V’s VOODOO SPICE (extra spicy) or RASTA TEASE GENERAL LEE (mild)
• salt and pepper to taste
• 1.5 cups chopped cilantro, plus extra for garnish

INSTRUCTIONS

1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
3. Add tomatoes and cook an additional minute or two to soften them up.
4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
5. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.