Vegan Jambalaya

• 2 cups whole grain rice
• 3 1/2 cups water
• 1 teaspoon salt
• 2 carrots diced
• 1 celery stalk diced
• 1 onion diced
• 3 garlic cloves minced
• 2 inches sausage links Match, sliced, 1/2 thick
• 14 ounces diced tomatoes can petite
• 15 ounces kidney beans
• 2 tablespoons tomato paste
• 3 teaspoons roux Tony Chachere's Instant
• 2 teaspoons creole seasoning Tony Chachere's
• 1 teaspoon black pepper
• 1/2 vegan bouillon cube
• 3/4 cup water
• 1/2 cup green onions chopped
• 1 cup parsley chopped

1. Place 2 cups rice, 3 1/2 cups water and salt in a medium pot. Cook until water boils. Turn heat down to low.
2. Cook for 45 minutes.
3. Meanwhile, chop carrots, celery, onions and garlic.
4. In a wok or large pot, heat 2 Tbsp olive oil.
5. Fry vegetables.
6. Add instant roux, creole seasoning, pepper, tomato paste.
7. Add water, and bouillon cube and simmer until sauce thickens.
8. Add sausage and cooked for 5 minutes and then add beans Add petite diced tomatoes and cook for another 5 to 7 minutes.
9. Add 3 cups of cooked rice to mixture.
10. Cook for 10 to 15 minutes until sauce has distributed.
11. Turn heat off and add green onions and parsley before serving.

grain rice, water, salt, carrots, onion, garlic, sausage links match, tomatoes, kidney beans, tomato paste, chachere, creole seasoning tony, black pepper, bouillon cube, water, green onions, parsley

Taken from www.yummly.com/recipe/Vegan-Jambalaya-1650029 (may not work)