Vegan Jambalaya with Hearts of Palm
Ingredients
- 1-2 tbsp vegan butter
- 4 cloves garlic
- 1 small onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 2 bell peppers (green and red), diced
- 1 head cauliflower, in florets
- 1-2 chipotle peppers, diced
- 180g andouille tofu crumbles
- 1 can crushed tomatoes
- 2 cups veggie stock
- 2 tbsp Cajun seasoning
- 1 tsp thyme
- 2 bay leaves
- salt and pepper, to taste
- 2 packages Palmini hearts of palm rice, rinsed and drained
- fresh parsley, chopped
Tofu crumbles
- 2 tbsp neutral oil of choice
- 1 block extra firm tofu, pressed and torn into bite sized chunks
- 1 tbsp nutritional yeast
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch cayenne (optional)
- 3 tbsp tamari
Preparation
In a pot over medium heat, cook garlic, onion, celery, and carrot in vegan butter.
Add bell peppers, chipotle pepper, and cauliflower, and cook until they begin to soften. Season with salt and pepper.
Stir in thyme, Cajun seasoning, crushed tomatoes, and veggie stock. Add bay leaves and bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until sauce thickens and vegetables are tender.
In a separate frying pan over medium heat, cook the tofu in oil until golden and crispy on all sides.
Add nutritional yeast, thyme, smoked paprika, garlic powder, onion powder, cayenne (if using), and tamari to the tofu, and stir to coat. Continue to cook for a few minutes.
Add the cooked tofu and the rinsed and drained hearts of palm rice to the jambalaya mixture. Cook for an additional few minutes.
Taste and adjust seasoning to suit your preference. Remove bay leaves before serving. Garnish with chopped parsley and enjoy.
Tips
For a smokier flavor, char the red peppers in advance and remove the blackened skins before adding them to the dish.
This recipe serves 4.
