Ingredients

• 4 ½ cups vegetable stock
• 4 cups tomatoes diced
• 2 cups brown rice uncooked
• 1 cup cilantro chopped
• 2 stalks celery diced
• 2 green chillies chopped
• 2 bay leaves taj patta
• 1 yellow bell pepper diced
• 3 tbsp extra virgin olive oil
• 2 tbsp jalapenos diced
• 2 tsp red chilli paste or sauce
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp smoked paprika diced
• salt to taste
• pepper to taste

Instructions

1. Heat oil in a pan
2. Add celery and jalapeno and sauté for about 3 minutes.
3. Add tomatoes and cook for two additional minutes to soften them up.
4. Add all the remaining ingredients, except cilantro, to the pan and stir to mix.
5. Cover and allow the mixture to boil. Cook it for 20-30 minutes until the rice absorbs all the liquid and are thoroughly cooked.
6. Stir in fresh cilantro and serve this spicy vegan jambalaya.

Recipe Notes

Recipe by Neel Doshi