Tuesday, October 23, 2012

Vegan Jambalaya

So I made this for a gaming get together with my friends the other night.  It was a throw things together kind of meal, but one of my friends asked for the recipe, so I tried to recreate what I did and figured I might as well post it here.  If anyone tries it let me know if any of it doesn't make sense or generally what you think.  I haven't really proofed the text, so it might be a bit rough.

2 cups brown long grain rice
1 cup lentils
6 cups water or salt free vegetable stock
1 onion
3 medium carrots
3 medium celery stalks
8 oz crimini mushrooms
1 bell pepper diced
1 zucchini diced
3 cloves garlic
2 cans of fire roasted tomatoes
a large pinch of oregano
a large pinch of thyme
hot sauce to taste
salt and pepper to taste
olive oil to just coat the bottom of pan

Saute your garlic and onion in a pan with the olive oil on high heat
until they start to brown and coat the bottom of the pan in a light
fond.  Then toss in the chopped carrots, and the herbs and continue to
toss until the fond develops into a medium dark color.  Deglaze the
pan with your water or salt free veg stock.  Rinse and go over your
lentils and add them to the simmer water and cook for 10 minutes.
Then add the rice and mushrooms and cook for 10 minutes or so.  Then
add the celery and cook for another 10 minutes.  Then add the
zucchini, bell peppers, canned tomatoes, salt and hot sauce to taste.
Simmer until the lentils and rice are tender.  If the mixture dries
out before the rice and lentils are as tender as you would like just
add additional water.  If you didn't have sodium free veg stock, but
want the veg flavor add veg bullion instead of salt in the final
stage, you just don't want to add salt until the lentils are done