Vegetarian jambalaya
6 servings
100 minutes
Vegetarian jambalaya is a fragrant and rich dish inspired by traditional Louisiana cuisine but adapted for those who prefer plant-based diets. It has Creole roots that blend flavors from Europe, Africa, and America. Bright spices, tomatoes, and vegetables create a rich, slightly spicy taste, while rice serves as a great base absorbing all the aromas. Tender mushrooms add texture, and fresh parsley with a spoonful of sour cream makes the dish even more harmonious. This jambalaya is perfect for a cozy family dinner or festive table. Its simplicity in oven preparation makes it convenient even for kitchen novices, while the rich flavor palette will delight everyone who tries this dish.
1
In a large non-stick pot, sauté onion, celery, green pepper, and mushrooms in oil until softened. Add garlic and sauté for another minute. Add tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne pepper, chili powder, and pepper. Transfer the mixture to a greased 2-liter baking dish.
- Onion: 1 head
- Celery: 1 piece
- Green bell pepper: 1 piece
- Fresh mushrooms: 1 glass
- Olive oil: 1 teaspoon
- Finely chopped garlic: 2 cloves
- Tomatoes: 3 pieces
- Water: 2 glasss
- Long-grain rice: 1 glass
- Soy sauce: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Salt: 0.3 teaspoon
- Paprika: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
- Chili powder: 0.1 teaspoon
- Ground black pepper: 0.1 teaspoon
2
Cover and bake at 250°C for 65-70 minutes or until the rice is soft and all the liquid is absorbed. Serve the finished dish on plates, garnished with a spoonful of sour cream on top.
- Sour cream: 6 tablespoons