Vegan Jambalaya

Ingredients

• 2 cups oyster mushrooms, chopped

• 1 cup okra, sliced

• 2 Field Roast sausages, sliced

• 4 cloves minced garlic

• 1 large onion, diced

• 1 bell pepper, diced (any color)

• 2 stalks celery, diced

• 2 tablespoons vegan butter

• 1.5 cups basmati rice

• 1 tablespoon liquid smoke

• Tomato paste

Seasonings

• 1 tablespoon Old Bay seasoning

• 1 tablespoon Slap Ya Mama seasoning

• 1 tablespoon Like Sweet Like Smoky seasoning (Tabitha Brown)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)

• Salt and pepper to taste

• 2 tablespoons liquid aminos

Instructions

1. Break up your oyster mushroom by pulling apart.

2. In a large pot or Dutch oven, add oil over medium heat.

3. Add the mushroom to the pot first.

4. In another pot, add vegan butter then the diced onion, and bell pepper. Sauté for about 5 minutes or until the vegetables are softened.

5. Stir in the minced garlic and cook for an additional minute until fragrant.

6. Stir in the sliced okra and white onions, and cook for another 3 minutes.

7. Now add celery and tomato paste. Then liquid smoke and continue seasoning.

8. Now add sauteed vegan field roast, your cooked mushrooms, and basmati rice to the pot.

9. Add more tomato paste and continue to stir.

10. Now add water as needed, or vegetable brother, then liquid smoke, liquid aminos, and all the other seasonings (Old Bay, Slap Ya Mama, Like Sweet Like Smoky, onion powder, garlic powder, parsley, salt, and pepper).

11. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

12. Once cooked, remove from heat and let it sit covered for another 5 minutes. Fluff the jambalaya with a fork and adjust seasoning if necessary.

13. Serve hot and enjoy your well-seasoned vegan jambalaya!

Jambalaya - Instruction Video