Vegetable Jambalaya
Ingredients:
- 3 tablespoons canola oil
- 1 large yellow onion
- 2 ribs celery
- 3 medium carrots
- 1 green pepper
- 2 tablespoons minced garlic
- 2 tablespoons minced jalepeno peppers
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon oregano
- 1 1/2 cups long-grain brown rice, uncooked
- 2 cups water
- 2 vegetable bouillon cubes
- 6 ounces tomato paste
- 2 15-ounce cans diced tomatoes
- 1 cup okra, sliced (fresh or frozen)
- 1 1/2 cups vegetarian meat substitute (ground beef style and/or sliced meatless sausage links)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 3 tablespoons chopped fresh parsley
Preparation:
In a large pot, sauté the onions, carrots, celery and green pepper in 3 tablespoons of canola oil until soft, about 5 minutes. Add the garlic, jalapeño peppers, chili powder and oregano and sauté 2 more minutes. Add the rice and mix well. Add the water, bouillon cubes and tomato paste, mix well, bring to a boil and reduce to rolling simmer for 10 minutes, then add the okra, diced tomatoes, salt and pepper. In a skillet, brown the meat substitute and add it to the pot. Cover and simmer until the rice is cooked, about 20 minutes. Stir in the chopped parsley and serve.
