Vegan jambalaya
Fragrances of Lousiana for this super easy soul food recipe: a lot of veggies, cajun spices, rice and beans and you have what I like to call the New Orleans risotto!
Ingredients
Directions
Step 1
Prep the veggies: chop the onion, garlic, celery, pepper, carrot and the mushrooms.
Step 2
In a large pan, heat the olive oil and sauté all the veggies for about five minutes on medium heat. Meanwhile prepare the stock, dissolving Marmite in it, and set aside.
Step 3
Add tomatoes to the pan, stir well and cook for another five minutes.
Step 4
Add the coconut aminos (or soy sauce) and the cajun spices (adjust the extra cayenne according to your tolerance), stir well, add the rice and stock. Bring to the boil and cook for fifteen minutes.
Step 5
When the rice is cooked, add the chick peas and red kidney beans and cook for another two minutes. Serve immediately with chopped fresh parsley!
