Who would have believed that a jambalaya stew that tastes this good is purely vegan!
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
1/4 Cup Fresh Basil Leaves
You Will Also Need:
- 1 Large Size Stock Pot
- 1 Medium Size Skillet
- 1 Wooden Spoon
- Pour the oil from the stew ingredients into a large stock pot and set it on medium-high heat.
- Add the onions, garlic and bay leaves and cook until the onions become translucent.
- Add the sweet potatoes, mushrooms and bell peppers.
- Add in the seasoning — ginger juice, lemongrass, cayenne pepper, sea salt, black pepper.
- Cook for another 7 minutes.
- Stir in the vegetable broth and tomatoes.
- Reduce the heat to low, cover pot and simmer for about 15 minutes.
- While the stew is simmering, pour the oil from the roux ingredients into a skillet and set it over medium-high heat.
- When the oil is sufficiently hot, add the flour and still vigorously until it turns dark brown.
- Remove the skillet off the heat source and pour the roux into the stew.
- Stir thoroughly and continue to cook uncovered for another 5 minutes.
- Remove the bay leaves and serve hot with bits of basil leaves floating on top.