• Jengo

Vegan Mushroom One-Pot Jambalaya


Ok, so I've lacked the energy and motivation to write recipes the last few months but this one is really too good and too easy not to share. Thank my sense of duty.


I made this dish because I was after the health benefits of okra. Slimy yet delicious in the right dish.


This is easy, delicious, requires one pot or large skillet with lid and 30 minutes of your time. I made it completely up from scratch from the depths of my mind. Enjoy. Recipe down below.



Forgive the casual cell phone pics of the ingredients



Cajun seasoning not pictured



Instructional video here.

Total time: 30 minutes

Yields: 3-4 servings (3 medium servings or 4 small)

*You will need large sized skillet or pot with lid

**All proportions are approximated. Adjust to your preference and taste

INGREDIENTS:

  • 1-2 spicy field roast sausages - chopped

  • 1/3 or 1/2 lb of okra chopped into 1/2” pieces

  • 1 cup white rice

  • 10 oz sliced crimini mushrooms

  • 1/3-1/2 lb shiitake mushrooms with stems trimmed

  • 1/2 onion - chopped

  • 14 oz veggie broth

  • 1/2 cup water

  • 1/4-1/3 cup vegan butter

  • Salt to taste as needed

  • Pepper to aste

  • Vegan chickenless seasoning to taste (I sprinkled 1 light layer)

  • Cajun seasoning to taste (I sprinkled a light layer. If you don't have this you can just sprinkle in a little paprika and cayenne pepper to taste. Go easy on the cayenne if you don't like spice)

  • Garlic powder to taste (I sprinkled 1 light layer)

  • 2 -3 bay leaves

  • Dried thyme (sprinkle on before serving)

  • Cooking oil

  • Optional: Rosemary as garnish


INSTRUCTIONS:

  1. I cooked the vegan sausage first and set it aside just to get some nice color and ensure it doesn't get too mushy. But you can skip this part and throw it in the pot toward the end if you'd like to save some time.

  2. In a large skillet or pot over medium heat cook down the crimini mushrooms. Once they begin to shrink and glisten add some cooking oil. Throw in the onions and cook a few minutes, then the okra and shiitake. Stir and cook a few minutes to soften. Add the butter, then the rice, veggie broth and water. Reference video below. If too thick you can add a little more water to dilute.

  3. Add seasonings to taste and bay leaves. You can sprinkle in some dried thyme now to incorporate it into the flavors and sprinkle some more when done cooking. Bring to boil and reduce to low heat.

  4. Cook on stove top covered for about 20-25 minutes. Garnish with herbs of choice before serving. I used rosemary.

Voila! Enjoy this super easy and delicious meal. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/


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