Vegan Jambalaya

cilantroandcitronella.com

Marcia Erdman

1 onion, diced

2 stalks of celery, chopped

4 cloves of garlic, minced

Half a green pepper, diced

Half a red pepper, diced

1 can (400 grams / 14 oz) crushed tomatoes

4 cups (1 litre) vegetable stock

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon sweet paprika

½ teaspoon smoky paprika

½ teaspoon dried cayenne pepper

2 bay leaves

2 tablespoons Tabasco sauce (adjust to taste)

2 tablespoons soy sauce

Pepper, to taste

2 cups (400 grams) uncooked brown rice

3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)

1 teaspoon salt (or to taste)

¼ cup (7 grams) fresh chopped parsley

1 green onion, chopped (optional)

Directions at cilantroandcitronella.com

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