spicy-vegan-jambalaya

🥘 Ingredients

• olive oil
  3 tbsp
• yellow onion (diced)
  1
• celery (diced)
  4 large stalks
• green bell pepper (seeded and diced)
  1
• garlic (minced)
  3 cloves
• kosher salt
• long grain brown rice
  1 cup
• smoked paprika
  1 tsp
• vegetable broth
  3 cups
• diced tomatoes
  1 15-ounce can
• vegan Worcestershire sauce
  1 tbsp
• hot sauce
  1 tbsp
• kosher salt
• kosher salt
• green onion (sliced, optional)
  1

🍳 Cookware

• saucepan
• Dutch oven

1. 1

   Heat your saucepan or Dutch oven over medium-high heat. Add olive oil ; heat until it shimmers. Add yellow onion , celery , and green bell pepper to pan and stir to combine. Sauté, stirring only occasionally, for at least ⏱️ 10 minutes , until veggies have softened and developed a deep brown color. > Tip: Depending on your pot and the strength of your burner, it can take anywhere from 10-30 minutes for your veggies to develop a deep brown color. Be patient here: Letting the veggies brown properly is the key to developing incredible flavor in this dish!

   olive oil: 3 tbsp, yellow onion: 1 (diced), celery: 4 large stalks (diced), green bell pepper: 1 (seeded and diced)
2. 2

   When veggies are browned, stir in garlic and a pinch of kosher salt . Let cook another minute or so, until garlic is fragrant.

   garlic: 3 cloves (minced), kosher salt
3. 3

   Add long grain brown rice and smoked paprika to pot; stir to combine. Cook 30-60 seconds, just until the paprika is fragrant and the rice has begun to soak up the liquid in the pan (the rice should look a little glossy and translucent around the edges).

   long grain brown rice: 1 cup, smoked paprika: 1 tsp
4. 4

   Add vegetable broth to pot a little at a time, stirring well between each addition to scrape any browned bits off the bottom of the pan (these browned bits - called fond - are where a ton of flavor lives!). Continue until all vegetable broth has been added.

   vegetable broth: 3 cups
5. 5

   Add diced tomatoes , vegan Worcestershire sauce , and hot sauce to pot along with another generous pinch of kosher salt ; stir to combine.

   diced tomatoes: 1 15-ounce can, vegan Worcestershire sauce: 1 tbsp, hot sauce: 1 tbsp, kosher salt
6. 6

   Bring mixture to a simmer, then cover with the lid and reduce heat to low. Cook for ⏱️ 45-60 minutes , until the rice has absorbed all the liquid in the pot. > Tip: The exact cooking time will vary based on the size of your pan and the strength of your burner.
7. 7

   Stir jambalaya, taste, and add kosher salt as needed. Garnish with green onion and serve immediately.

   kosher salt, green onion: 1 (sliced, optional)