Vegan Thai Jambalaya

Who would have believed that Jambalaya stew tastes so good
Purely vegetarian!


Stew Components:
3 Tablespoons Further Virgin Olive Oil
1 Cup Yellow Onions (peeled & chopped high-quality)
2 Massive Dimension Garlic Cloves (peeled & minced)
2 Dry Bay Leaves
2 Cups Candy Potatoes (skinned & chopped)
2 Cups Shiitake Mushrooms (stemmed & sliced)
2 Medium Dimension Contemporary Crimson Bell Peppers (chopped)
1 Inch Contemporary Ginger (minced & squeezed)
1 Tablespoon Lemongrass
1 Teaspoon Cayenne Pepper
1 Teaspoon Sea Salt
1/4 Teaspoon Floor Black Pepper
3 1/2 Cups Low-Sodium Vegetable Broth
1 28-Ounce Can Complete Tomatoes with Juice


Roux (Thickener) Components:
1/4 Cup Further Virgin Olive Oil
1/3 Cup Complete Wheat Flour


Garnish Components:
1/4 Cup Contemporary Basil Leaves


You Will Additionally Want:

  • 1 Massive Dimension Inventory Pot
  • 1 Medium Dimension Skillet
  • 1 Picket Spoon

Directions:

  1. Pour the oil from the stew elements into a big inventory pot and set it on
    medium-high warmth.
  2. Add the onions, garlic and bay leaves and prepare dinner till the onions change into
    translucent.
  3. Add the candy potatoes, mushrooms and bell peppers.
  4. Add within the seasoning — ginger juice, lemongrass, cayenne pepper, sea
    salt, black pepper.
  5. Cook dinner for an additional 7 minutes.
  6. Stir within the vegetable broth and tomatoes.
  7. Cut back the warmth to low, cowl pot and simmer for about quarter-hour.
  8. Whereas the stew is simmering, pour the oil from the roux elements into
    a skillet and set it over medium-high warmth.
  9. When the oil is sufficiently sizzling, add the flour and nonetheless vigorously till it
    turns darkish brown.
  10. Take away the skillet off the warmth supply and pour the roux into the stew.
  11. Stir completely and proceed to prepare dinner uncovered for an additional 5 minutes.
  12. Take away the bay leaves and serve sizzling with bits of basil leaves floating
    on high.

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