Jazzen Jambalaya

Recipe Courtesy of Souley Vegan

  • Preparation Time60 mins
  • Cooking Time80 mins
  • Serves5
  • DifficultyMedium

Nuggets

240ml canola oil
160g chopped yellow onions
Salt and pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped garlic
112g tomato paste
4g chopped fresh cilantro leaves
4g chopped fresh parsley leaves
1/4 teaspoon chopped habanero peppers
130g vital wheat gluten flour

Jambalaya Mix

120ml canola oil, plus more for the griddle
65g Love Spice, recipe follows
112g tomato puree
100g chopped celery
4g chopped fresh cilantro leaves
40g chopped yellow onions
40g chopped green bell peppers
40g chopped red bell peppers
1 teaspoon chopped garlic
1/4 teaspoon cayenne pepper
Salt and pepper
20g garlic powder
Al Dente Basmati Rice, recipe follows

Love Spice

32g paprika
32g black pepper
32g salt
1/4 teaspoon cayenne pepper

Al Dente Basmati Rice

390g basmati rice
Salt and pepper
  1.     Preheat the oven to 180 degrees. Line a sheet pan with parchment paper and set aside.    
  2. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and saut√© over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.    
  3. Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.    
  4. Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.    
  5. For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes.    
  6. Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes.    
  7. Meanwhile, heat the nuggets on a griddle in canola oil.    
  8. Plate the jambalaya in bowls. Top with the nuggets and serve.    
  9. Love Spice: Yield - About 3/4 cup. In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.    
  10. Al Dente Basmati Rice: Yield - About 4 cups. In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 950ml water. Heat until the water comes to a boil, then simmer until the rice is al dente.