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Thai Jambalaya

Who would have believed that a jambalaya stew that tastes this good is purely vegan!

Stew Ingredients:
3 Tablespoons Extra Virgin Olive Oil
1 Cup Yellow Onions (peeled & chopped fine)
2 Large Size Garlic Cloves (peeled & minced)
2 Dry Bay Leaves
2 Cups Sweet Potatoes (skinned & chopped)
2 Cups Shiitake Mushrooms (stemmed & sliced)
2 Medium Size Fresh Red Bell Peppers (chopped)
1 Inch Fresh Ginger (minced & squeezed)
1 Tablespoon Lemongrass
1 Teaspoon Cayenne Pepper
1 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
3 1/2 Cups Low-Sodium Vegetable Broth
1 28-Ounce Can Whole Tomatoes with Juice

Roux (Thickener) Ingredients:
1/4 Cup Extra Virgin Olive Oil
1/3 Cup Whole Wheat Flour

Garnish Ingredients:
1/4 Cup Fresh Basil Leaves

You Will Also Need:

  • 1 Large Size Stock Pot
  • 1 Medium Size Skillet
  • 1 Wooden Spoon

Instructions:

  1. Pour the oil from the stew ingredients into a large stock pot and set it on medium-high heat.
  2. Add the onions, garlic and bay leaves and cook until the onions become translucent.
  3. Add the sweet potatoes, mushrooms and bell peppers.
  4. Add in the seasoning — ginger juice, lemongrass, cayenne pepper, sea salt, black pepper.
  5. Cook for another 7 minutes.
  6. Stir in the vegetable broth and tomatoes.
  7. Reduce the heat to low, cover pot and simmer for about 15 minutes.
  8. While the stew is simmering, pour the oil from the roux ingredients into a skillet and set it over medium-high heat.
  9. When the oil is sufficiently hot, add the flour and still vigorously until it turns dark brown.
  10. Remove the skillet off the heat source and pour the roux into the stew.
  11. Stir thoroughly and continue to cook uncovered for another 5 minutes.
  12. Remove the bay leaves and serve hot with bits of basil leaves floating on top.

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