Vegan Jambalaya with Hearts of Palm
Ingredients
- 1-2 tablespoons 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, cut into florets
- 1-2 chipotle peppers, diced
- 1 can crushed tomatoes
- 2 cups veggie stock
- 2 tablespoons Cajun seasoning
- 1 teaspoon thyme
- 2 bay leaves
- salt and pepper, to taste
- 2 packages hearts of palm rice, rinsed and drained
- fresh parsley, chopped
Tofu crumbles
- 2 tablespoons neutral oil of choice
- 1 block extra firm tofu, pressed and torn into bite-sized chunks
- 1 tablespoon nutritional yeast
- 1/2 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- a pinch cayenne (optional)
- 3 tablespoons tamari
Preparation
In a pot over medium heat, cook garlic, onion, celery, and carrot in vegan butter.
Optionally, char the red peppers in advance and remove the blackened skins for a smokier flavor.
Add bell peppers, chipotle pepper, and cauliflower; cook until they begin to soften and 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 veggies are tender.
In a separate frying pan over medium heat, cook the tofu in oil until all sides are golden and crispy.
Add nutritional yeast, thyme, smoked paprika, garlic powder, onion powder, cayenne if using, and tamari to the tofu; stir to coat and continue cooking for a few minutes.
Add the cooked tofu and the rinsed and drained hearts of palm rice to the jambalaya mixture and cook for a few additional minutes.
Taste and adjust seasoning to suit your personal preference, remove bay leaves, garnish with chopped parsley, and enjoy.
