Hello again friends! Welcome back to my vegan food blog.
I have for you today something that is going to change your plant-based life... Jambalaya! A traditional southern jambalaya made with a few untraditional ingredients.
Because vegan andouille sausage is few and far between, I've decided to substitute with something much easier to find- that has a nice authentic Texas taste to it: chorizo.
The jackfruit I use for this recipe is made by the brand 'The Jackfruit Company' it can be found at Whole Foods in the frozen section or online here. In this recipe the jackfruit is meant to mimic a shredded chicken texture- a popular ingredient in jambalaya.
The last guy to the party- but certainly not the least; oyster mushrooms. They have such a meaty and delicious flavor to them and can usually be found at Whole Foods or Asian Grocery Stores. In this recipe they are meant to mimic a seafood like texture!
Spicy Vegan Jambalaya
with Chorizo, Jackfruit and Oyster Mushrooms
Makes: 6 Servings
Ingredients:
4 tbsp Grapeseed Oil
2 tbsp Cajun seasoning
6oz Soy Chorizo
8oz Young Jackfruit, shredded
1 Red Onion, diced
1/2 Green Bell Pepper, seeded and diced
1/2 Red Bell Pepper, seeded and diced
2 stalks Celery, diced
4 cloves Garlic, minced
14oz can Crushed Tomatoes
1/2 tsp ground Black Pepper
1 tsp dried Thyme
1 tsp dried Oregano
1/2 tsp Red Pepper Flakes
1/2 tsp Tabasco Sauce
2 tsp Vegan Worcestershire Sauce
1 cup Frozen Okra (sub 1 tsp file powder if you don't like okra)
1 1/2 cups Long Grain White Rice (can sub quick cooking brown rice)
1.5 cups Vegetable Broth
2 large King Oyster Mushrooms, cleaned and diced
2 Green Onions
1 tbsp Parsley
Directions:
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and jackfruit with half of the Cajun seasoning.
Brown chorizo and jackfruit in the hot oil.
Add another tbsp of oil to the pot and sauté the diced oyster mushrooms, season with a little more cajun seasoning and cook until lightly browned. Remove with slotted spoon; set aside.
If the pan is dry, add another tbsp of oil, and the defrosted frozen okra, let brown on both sides before adding in the next ingredients.
Once okra is browned on both sides, add in and begin to sauté the onion, bell pepper and celery until onion is soft and transparent.
Add the garlic and cook until fragrant, no longer than 30 seconds.
Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, Tabasco sauce, Vegan Worcestershire sauce, and the remaining Cajun seasoning. Stir in the soyrizo, jackfruit, mushroom mixture.
Add in the rice and vegetable broth, bring to a boil *be careful not to burn food to the bottom of the pan*, then reduce heat to low-medium. Cover and let simmer for 20 to 25 minutes (35-40 minutes for brown rice), or until liquid is absorbed and rice is cooked, while stirring occasionally.
Allow to simmer while stirring occasionally to make sure it doesn't need more liquid.
Once done cooking I like to set the rice to broil in a cast-iron skillet so it gets crispy on top.
Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra Tabasco sauce, Cayenne pepper or Cajun seasoning.
Serve immediately with sliced green onions and parsley. Enjoy!
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