© 2018 Eddie McNamara

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Vegan Jambalaya


Jambalaya is one of those things like Twin Peaks or avant jazz or Shakespeare: nobody really likes it half as much as they say; but they’ll try to convince you otherwise. For me, it’s a great way to use leftover Chinese takeout rice. (Insert cornball New Orleans good time phrase here)


Ingredients:

Olive oil

1 large onion, small dice

Adobo

8 cloves garlic, minced

4 vegan andouille sausage, sliced (I used Tofurkey brand)

1 bell pepper, chopped

2 t smoked paprika

2 t dried oregano

2-4 C grape or cherry tomatoes, sliced

½ C sliced green olives

1 14oz. can diced tomatoes

2 containers leftover rice 

Hot sauce (optional)


Instructions:

  1.  Coat the bottom of a big pot with olive oil. Heat it up over med-high, and throw the onion in with a big shake of adobo. Saute the onion for 5 minutes. Throw the garlic in and saute until fragrant (about 3 min

  2. Toss the vegan sausage, pepper, paprika, oregano, tomatoes, olive, and rice in. (if you don’t have any leftover rice 1 ½ cups of white rice, 3 cups of veggie stock, bring to boil reduce to simmer). Stir it up until well combined. Hit it with another big shake of adobo. Reduce the heat to med-low, cover, and let cook for 20 minutes.

  3. That’s it. Add some hotsauce if you want. 

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