Vegan Diner by Julie Hasson

Author:Julie Hasson [Hasson, Julie]
Language: eng
Format: epub
ISBN: 9780762442225
Publisher: Running Press
Published: 2012-03-25T15:49:50+00:00

Jambalaya

When you want a quick weeknight meal that will make

your taste buds sing, this is your dish. I love serving a big ol’ pot of this for company, as all of the work can be done before your guests arrive, simmering away while you enjoy your guests. Although you might be tempted to substitute brown rice, this dish comes out best with long grain white rice.

MAKES 6 TO 8 SERVINGS

1 tablespoon extra-virgin olive oil

1 large onion, sliced into ¼-inch crescents

4 cloves garlic, smashed, pressed or minced

2 green bell peppers, chopped

4 ribs celery, cut into ¼-inch slices

2 vegetarian sausages, sliced into rounds

1¼ cups of long grain white rice, not rinsed

1 (29-ounce) can diced tomatoes, drained, preferably organic

2 cups vegetable broth or hot water with 1 vegetarian bouillon cube or 1 tablespoon broth powder

1 tablespoon Creole seasoning (with salt added), or more to taste (see note)

1½ teaspoon smoked paprika

Salt and pepper, optional, to taste

Heat the oil in a large Dutch oven or heavy pot with a lid over medium-high heat. Add the onion, garlic, peppers, celery, and sausage and sauté until lightly browned and slightly softened. Add the rice and sauté for 1 minute more. Add the tomatoes, broth, Creole seasoning (see tip below), and paprika, stirring well.

Bring the mixture to a boil, reduce the heat, cover, and simmer for about 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Add salt and pepper to taste.

Remove the pot from heat and let sit, covered, for 10 minutes. Serve the jambalaya hot.

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