Vegetable Jambalaya Recipe | Healthy, Plant Based Vegetarian | Exo
Jambalaya, a peasant dish from Louisiana has its roots in both French and Spanish cuisines. The traditional recipe is made with some meat, seafood, veggies and rice. I've made a plant-based version...
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Cooking tools:
- Immersion blender
- Spice grinder
- Dutch oven
- Cast iron skillet
- Baking dish
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Chef's knife
- Cutting board
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. grapeseed oil
- ½ sweet onion
- 3 cloves of garlic, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 stalk of celery, chopped
- 1 carrot, peeled & chopped
- 2 Tbsp. Creole seasoning
- 2 Tbsp. Exo Pure Cricket Powder
- 14-oz fire-roasted diced tomatoes
- 1 cup uncooked Jasmin rice
- 3 cups vegetable broth, divided
- ¼ cup Italian parsley, chopped
- 3 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 2 bay leaves
- 1 cup chickpeas canned or cooked
- 1lb Portobello Mushrooms*
- 1 lb. Extra Firm Tofu*
- 1/2+ cup dark brown roux*
- 4 green onions ,thinly sliced
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