Creole Jambalaya: Easy Vegan Recipe
1 Tbsp. olive oil
1 pkg chopped onion & bell pepper( or 1 fresh bell pepper & 1 onion chopped)
4 tsp minced garlic (or 4 cloves garlic minced)
1 bunch of celery stalks, chopped
1 pkg veggie bullion cube
1 can Rotel tomatoes with chilies (or 2 tomatoes chopped & 1 tsp. hot sauce)
1 eggplant, peeled and cubed
4 vegan sausages, sliced thin
2 pkgs instant brown rice ( or 1 cup brown rice)
1 tsp paprika
1 tsp sea salt
1/2 tsp cayenne red pepper
1 tsp oregano
1 tsp thyme
1 tsp onion powder
1 tsp garlic powder
In large pot, cook onion, bell pepper, and celery in olive oil with garlic about 5 minutes on high. In a small pan, add bullion cube and 2 rice packages to 2 cups water and cook for about 10 minutes or until tender. Transfer rice and broth to onion & celery mixture in large pot. Quickly brown sliced sausage in large skillet and add eggplant and seasonings for 5 minutes. Then add to large pot to blend flavors as it simmers on low for about an hour. Serves 6-8.
Try this Creole Jambalaya: Easy Vegan Recipe to serve a crowd or bring to your favorite pot-luck!