Author: Jenné Claiborne

Ingredients

• 1 cup uncooked Brown Jasmine Rice
• 2 tbsp oil
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 3 celery stalks, diced (1 ½ cups)
• 1 medium green bell pepper, diced
• 1 (14-ounce) can diced tomatoes
• 4 cups of mushrooms, I used oyster, shiitake, and shredded king oyster mushrooms
• 4 cups vegetable stock OR water + 1 ½ tsp vegan bouillon paste
• 3 bay leaves
• 1 tablespoon creole seasoning
• 2 teaspoons vegan Worcestershire sauce
• 2-3 vegan sausages, sliced
• 1 teaspoon Louisiana Hot Sauce
• Salt
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat a large Dutch oven or heavy-bottomed pot over medium heat. Add oil, followed by onion, garlic, celery, and bell pepper.
2. Sauté until onion is translucent, about 3 minutes, then add tomatoes and mushrooms. Cook mushrooms for about 7 minutes, or until they begin to soften.
3. Add the rice, vegetable stock, bay leaves, and 1 teaspoon pepper. Stir well.
4. Cook with lid ajar for 25 minutes, or until rice is almost tender.
5. Add creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
6. Pan-fry the vegan sausage slices, then stir them into the jambalaya.
7. Serve topped with fresh parsley and hot sauce.

Source: https://sweetpotatosoul.com/2020/09/vegan-mushroom-jambalaya.html