Spicy Vegan Jambalaya

• 3 Tablespoons Extra Virgin Olive Oil
• 1 whole Large Yellow Onion, Diced
• 3 cloves Garlic, Chopped
• 4 stalks Large Stalks Celery, Diced
• 1 Tablespoon Diced Jalapeno (use More Or Less Depending On How Spicy You Like Things!)
• 4 cups Diced Fresh Tomatoes (you Could Also Use Whole Cherry Tomatoes - They'll Break Down As Everything Cooks)
• 2 cups Uncooked Brown Rice
• 4- 1/2 cups Vegetable Stock
• 2 teaspoons Vegan Worcestershire Sauce (optional)
• 3 leaves Bay Leaves
• 1 teaspoon Smoked Paprika
• 2 teaspoons Hot Sauce (I Use Sriracha)
• 1 pinch Salt And Pepper, to taste
• 1- 1/2 cup Fresh Cilantro, Chopped, Plus Extra For Garnish

1. 1.
2. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
3. Add onion, garlic, celery, and jalapeno into the oil and saute until onions are translucent, about 3 minutes.
4. 2.
5. Add tomatoes and cook an additional minute or two to soften them up.
6. 3.
7. Add rice, vegetable stock, vegan Worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine.
8. Cover and bring mixture to a simmer.
9. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
10. 4.
11. Stir in fresh cilantro and serve immediately.
12. Garnish with extra cilantro.
13. Notes: This jambalaya has a nice kick to it.
14. Use more or less jalapeno and paprika depending on how spicy you like things.
15. Non-vegans can add cooked shrimp or andouille sausage (and use regular Worcestershire sauce) to make this a heartier meat dish.

olive oil, yellow onion, garlic, stalks celery, fresh tomatoes, brown rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/spicy-vegan-jambalaya/ (may not work)