Spicy Vegan Jambalaya

Name: Spicy Vegan Jambalaya
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves
Ingredients: 3 Tbsp. extra virgin olive oil; 1 large yellow onion, diced; 3 cloves garlic, chopped; 4 large stalks celery, diced; 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick); 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes - they'll break down as it all cooks); 2 cups uncooked brown rice; 4.5 cups vegetable stock; 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don't have any of the vegan stuff handy, just leave it out!); 3 bay leaves; 1 teaspoon smoked paprika; 2 teaspoons hot sauce (I use Sriracha); salt and pepper to taste; 1.5 cups chopped cilantro, plus extra for garnish

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Saved From: www.lifeasastrawberry.com

prep: 10 min
cook: 40 min
total: 50 min

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US Metric

servings:

Ingredients

3 Tbsp. extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, chopped
4 large stalks celery, diced
1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick)
4 cups diced fresh tomatoes (you could also use whole cherry tomatoes - they'll break down as it all cooks)
2 cups uncooked brown rice
4.5 cups vegetable stock
2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don't have any of the vegan stuff handy, just leave it out!)
3 bay leaves
1 teaspoon smoked paprika
2 teaspoons hot sauce (I use Sriracha)
salt and pepper to taste
1.5 cups chopped cilantro, plus extra for garnish