Cajun · Serves 2
with Celery, Tomato & Scallions
Let the good times roll with this Louisiana-inspired vegan one-pot jambalaya! It’s made with fragrant jasmine rice, packed with colorful bell pepper, celery, tomato, and scallions, and jazzed up to the nines with a dose of our kickin’ blend of Cajun spices. Get ready to simmer your way to Bayou bliss (then breeze through those dishes afterwards!).
Wash and dry produce.
Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Thinly slice celery. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.
Heat a large drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add onion, bell pepper, celery, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until softened, 6-8 minutes.
Add tomato paste and cook, stirring, until tomato paste slightly darkens in color, 1-2 minutes.
Stir in 1 cup plus 2 TBSP water, rice, tomato, veggie stock concentrate, mushroom stock concentrate, garlic powder, half the Cajun Spice Blend, and 1⁄4 tsp salt (use 2 cups plus 2 TBSP water, all the Cajun Spice Blend, and 1⁄2 tsp salt for 4 servings).
Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Turn off heat.
Fluff jambalaya with a fork, cover, and let sit for 8 minutes. TIP: Letting the pot sit on the still-warm (but turned-off) burner ensures the rice will be perfectly cooked.
Divide jambalaya between shallow bowls. Garnish with scallion greens and serve.
From the same drawer
Add recipes to your shopping list to see ingredients here.
