Vegan Jambalaya

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Jambalaya

3 cloves garlic, minced

2 ribs celery, chopped

1 green bell pepper, chopped

1 1/2 cups uncooked rice

1 6 oz can tomato paste

5 cups vegetable broth

2 zuchinnis, sliced

1 1/2 cups okra, fresh or frozen)

1 can diced tomatoes OR 4 large tomatoes, diced

1 cup mock meat, such as Gimme Lean or Morningstar Farms Crumbles (optional)

1 tsp oregano

1/2 tsp paprika

1/2 tsp cayenne (or to taste)

1/2 tsp black pepper

1 tsp dried parsley

1/2 tsp seasoned salt

 

PREPARATION: In a large bowl, mix tomato paste with broth until smooth and

set aside. In a large pot, sautee onion, garlic, celery and green pepper until

slightly soft, about 5 minutes. Add uncooked rice and allow rice to toast for

one minute, stirring. Add tomato and broth mixture. Reduce heat, cover and

simmer for about 10 minutes, stirring occasionally. In a separate skillet,

sautee the okra, zuchinni and mock meat until just barely cooked, about 3-5

minutes. After the rice has cooked about 10 minutes, add the sauteed mock meat

and veggies, spices and diced tomatoes, stirring well. Cover, and allow to

simmer 10-15 more minutes, stirring occasionally, until veggies are fullly

cooked and rice is soft. Serve with hot sauce if desired, and enjoy!