James Holmes

Jambalaya with Summer Squash & Okra [VAAB]

Filed By James Holmes | August 19, 2012 1:10 PM | comments

Filed in: Living
Tags: VAAB, Vegan, Vegan Ain't All Bad, Vegan Cooking, Vegan Recipes

Jambalaya.jpgHowdy folks. Sorry that it has been so long since I wrote a recipe post. August has been a busy month mixed with old friends visiting, crazy work schedules, and my annual case of strep throat (remove my tonsils already!), but I have returned.

In my CSA shares over the last few weeks I've been receiving lots of okra - which I love, but I was saving it up to do a large batch of fried okra. However, when I received peppers last week, and had a back log of squash, it was time for Jambalaya.

I've been making multiple versions of this recipe for a few years, and it has always been popular. The recipe is very versatile. As long as you keep the liquid/rice ratio the same, you can experiment with different veggie combinations, types of rice, and mock meat.

For this time around I used squash because that was what I had. Eggplant and mushrooms also both work really well. I have made it with and without beans.

As far as the mock-meat, it is optional, but I encourage you to try some form of sausage. I use Tofurky Kielbasas, but breakfast sausage has also worked in the past.

Cook time varies greatly, but it is usually only around an hour. This will depend on the type of rice and how many veggies you use.

Stir often, especially towards the end, reducing heat if necessary to prevent scorching. I have burned this more than once. Be warned.

Check out the recipe after the jump. Let me know what you think, and if you have any suggestions. Enjoy.

  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 2 jalapenos, finely chopped
  • 1 1/2 cups uncooked rice (I used whole grain wild rice)
  • 1 6 oz can tomato paste
  • 5 cups vegetable broth
  • 2 cups summer squash cubed (zucchini, yellow, or eggplant)
  • 1 1/2 cups okra, fresh or frozen - chopped
  • 4 large tomatoes, diced or 1 can fire roasted tomatoes
  • 1 package vegan sausage (I used Tofurky Kielbasas) cut into medallions
  • 1 can dark red kidney beans, drained
  • 1 tsp oregano
  • 1 tsp paprika
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 tsp salt or to taste

In a large pot over medium high heat, add enough olive oil to coat the bottom of the pan. Add sausage and cook until it starts to brown, stirring often. Add onions, celery, bell and jalapeno peppers. Cook until peppers soften and onions start to take on color, about 5 -7 mins. Add garlic and cook for another minute stirring constantly.

Add veggie broth, scrapping the bottom of the pan to deglaze. Add tomato paste and stir until dissolved. Add rice and bring to a boil over high heat. Reduce to medium, cover and cook 10mins, stirring occasionally.

Add remaining ingredients, cover and continue to simmer over medium heat for around 45 mins, or until the rice is tender and most of the liquid is absorbed - stirring regularly, especially near the end.

Makes enough to feed a large group - roughly 8-10 people.



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