Another great new vegan recipe tonight: Vegan Jambalaya! We both really like jambalaya but I usually make it with a mix of shrimp, chicken, and sausage. None of that tonight and it was still tasty and enjoyed.
This is a good recipe but seems a little off with the cook time and/or temp for the rice. I suggest keeping the temp up for cooking the rice, if you leave it at a low simmer there is still a lot of liquid left after 40 minutes. I cooked for an additional 20 min, covered, and turned up to a med heat to cook off all the liquid.
Other changes I made based on personal preference and what I had on hand:
- Used 2 peppers instead of 1
- Used chopped fresh tomatoes in place of canned/crushed
- Used less cayenne as I don't like too spicy
- Omit bay leaves & tabasco
- Used tamari sauce in place of soy sauce
- Used 1 can chickpeas and 1 can black beans, drained and rinsed. Also boiled them before adding them at the end
- Omit fresh parsley
- Definitely need salt at the end, brings out the flavors
Other changes I made based on personal preference and what I had on hand:
- Used 2 peppers instead of 1
- Used chopped fresh tomatoes in place of canned/crushed
- Used less cayenne as I don't like too spicy
- Omit bay leaves & tabasco
- Used tamari sauce in place of soy sauce
- Used 1 can chickpeas and 1 can black beans, drained and rinsed. Also boiled them before adding them at the end
- Omit fresh parsley
- Definitely need salt at the end, brings out the flavors
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