Ingredients
- 2 cups white rice
- 1 medium onion, chopped
- 3 tablespoons vegetable oil
- 2 round tomatoes chopped
- packet of mushrooms chopped
- 1 tablespoon minced garlic
- 2 bell peppers chopped
- 4 celery sticks chopped
- 2 carrots peeled and chopped
- 3 bay leaves
- 1 tsp of thyme
- 1 tsp cayenne powder
- 1 tsp onion powder
- ~4 to 5 cups of veggie stock
- hot sauce
- "meat" is tofu, can of chickpeas drained and rinsed, and soy chorizo
Method
- First saute the onions, celery, and bell peppers in a pot with the vegetable oil. Cook till the onions are translucent.
- In a separate pan it's time to cook the "meat". Cook the soy chorizo alongside the drained and rinsed chickpeas and the tofu ( I recommend double freezing the tofu but if pressed for time pressed tofu can still work). Add some more oil as needed also hot sauce and cayenne for flavor. Once the "meat" is to your liking set aside for later.
- Add the mushrooms, carrots and tomatoes to onion, celery, and bell peppers. During this step add the bay leaves and thyme into the pot.
- Once everything soft add the rice and veggie stock. Start adding the cayenne powder, onion powder, pepper, tomato sauce and hot sauce. Mix well and taste the liquid, if more spices are needed add them now.
- Bring to bubbling and lower heat to simmer.
- Add in the "meat" from earlier and cook covered. If you need to add more liquid add some veggie stock or water as you see fit.
- Let cook for around 30 minutes or till rice is cooked. Let rest then eat.
Notes and Suggestions
- The double frozen method for tofu is great but does take time. You will need medium firm tofu. Freeze it then thaw, press, freeze and thaw once more you should achieve something akin to chicken in texture.
- Tasting the liquid the rice is cooked in is a good way to know how the rice will end up so do so when possible
- Remember to get the bay leaves out in the end
- This can easily feed a family of 5 or more so plan accordingly when storing it for later.
- The hot sauce can vary based on your preferences so add as little or as much as you like.
- Hope everyone likes this this is my 3 attempt at making this and so far like the results.
@Kanna @layla @Dirtbag @DashEightMate, @PurrLure @Arahnya @Gay_Wrath @LibsEatPoop @DirtbagVegan @Arahnya @glimmer_twin @MoreLikeSexbearLmao @garbage @Lord_ofThe_FLIES @pocket_tofu @multiples
:im-vegan: and so are all of you :stalin-point: look at this.
Oh shit oh fuck that looks good. :im-vegan:
Hey buddy can you give me your vegan cheese sauce recipe sometime? I'm gonna need it for my submission later this week.
Sure thing, this is the recipe https://simpleveganblog.com/vegan-cheese/ find it to be really good since other recipes use cashews and those are hard to get sometimes.
Oh shit, there's a vegan cheese recipe that doesn't have nuts in it??? I'll have to make this ASAP!
Right? Oh also I'd recommend blending it in either a food processor or using a hand blender. My blender isn't powerful enough to blend this up.
Thanks ate a bowl like 2 hours ago and still feel full and content :meow-melt:
Thanks a bunch so far I'm the first to try it but rest of family about to eat and I'm sure they will love it too.
this looks fire. i gotta stop looking at this stuff before work. gonna have a growling stomach all day.
Sorry comrade 😔I'd share some with you if I knew irl though. Also thanks it tasted pretty damn good.
Thanks but with large family this will last one sitting so more a medium meal 😅
Isn't jambalaya usually more of a soup type thing? Or am I thinking of gumbo? Either way looks delicious.
Any suggestions for replicating seafood tastes?
Jambalaya more a rice dish I think gumbo is more soup. As for replicating fish flavor hmm I'd say anything with sesame, soy sauce and maybe some seaweed and or kelp but I'm mostly thinking of Japanese food but I can see this still working.
Good thoughts. I wonder if kelp could be put in one of those metal mesh balls and "steeped" in a soup or sauce to impart a fishy flavor.
I don't see why not tbh I'd eat the kelp myself but that's because I really love eating it.
That should work just fine. You can also use dried seaweed and crumble it into super tiny bits
Heart of palm with old bay is pretty similar to squid. Crush up some dried seaweed as well, use it pretty lightly, you don't need much
Looks great, will need to try this at some point! May sub the soy chorizo for TVP, its what I use for ground meat and in chili and stuff, and more importantly, I have it bought in bulk
Nice I've never heard of TVP tbh but as long as you can make it spicy then it should work also bulk items are great.
Just a general term for crispy soy bits, sometimes called soy curls. It kind of tastes like nothing, but soaks up liquid better than tofu crumbles, so I find its easier to flavor. Definitely will needs extra hot sauce and spices to be cooked into compared to using premade chorizo tho
Nice I remember the original recipe I found calling for vegan sausages but I can never find them in my usual place. These soy curls sound tasty.
TVP is basically vegan ground beef. It's super versatile but I dunno about for jambalaya. Chorizo seems more fitting.
