This dish was inspired by a trip I took to New Orleans for Mardi Gras two years ago with my son Joe. We love canjun food and wanted to recreate the delicious dishes we had as healthier versions. Hope you enjoy it too!
Delicious Vegan Jambalaya
2 ½ cups brown rice, uncooked (about a pound)
3 cups low or no-sodium vegetable broth or water
Rinse the rice and add it to the pressure cooker. Set to manual high pressure for 22 minutes and normal pressure release. Once it is cooked add:
2 cans diced tomatoes and their liquid
1 bag of frozen bell pepper strips
1 bag seasoning blend (OR: 1 medium chopped onion, ½ c chopped bell peppers, ½ c. chopped celery, and ¼ c. fresh chopped parsley)
2 cans dark red kidney beans and their liquid
1 can mushrooms, drained
½ cup nutritional yeast
1 teaspoon liquid smoke
2 tablespoons minced garlic
1 tablespoon onion powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon chipotle chili pepper
Set the pressure cooker to a low saute setting and stir until heated through, around 10 minutes. Enjoy!
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