Today, a student told me she was fasting for Good Friday– no meat products or oils. She asked me for a simple yet delicious vegetarian recipe for tonight’s dinner. Now, I’m not really one to use recipes, but I recalled a great one that my friend Evan made for me ages ago. It’s a super tasty vegetarian Creole style Jambalaya and it’s easy to make. I thought I’d share it with you folks as well in case some of you are also in need of a little vegetarian inspiration.
VEGETARIAN JAMBALAYA RECIPE à la Evan & Yasmin
- 1 medium onion, chopped
- 2 chopped celery stalks
- 1-2 chopped yellow, orange, or red pepper
- 1 cup sliced mushrooms
- 3 garlic cloves, minced
- 2 cups eggplant, diced
- 1-2 zucchini, diced
- 1 tsp olive oil
- 1 cup chopped fresh tomatoes
- 6 cups water or vegetable broth
- 3 cups uncooked long grain brown rice
- 2 tbsps reduced-sodium soy sauce or Brags
- 1 tbsp minced fresh parsley
- 1/4 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- ¼ tsp black pepper
- 2-3 bay leaves
- 1/2 to 1 tsp cayenne pepper, to taste (optional)
- Chili flakes to taste (optional)
1. In ¼ veggie stalk or water and/or olive oil, sauté onions, celery, peppers, mushrooms, garlic, eggplant, and zucchini in large non-stick skillet until sweet and tender. Stir in the tomatoes, soy sauce, parsley, and seasoning. Let simmer for 2-3 minutes, stirring constantly. Stir in rice and veggie stock/water.
2. Transfer contents into a large baking dish. Cover with foil and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed.
3. Garnish with parsley and serve with a green salad and/or corn bread!
(If you try it, let me know what you think.)