Description
A hearty plant-based meal made with banana blossoms and seared mushrooms. This vegan seafood jambalaya has bold flavor that will satisfy everyone!
Ingredients
Scale
Creole Spice Mix:
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Old Bay Seasoning
- 1 tsp Smoked Paprika
- 1 tsp Sweet Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Dried Thyme
- 1/4 tsp black pepper
- 1/4 tsp salt
Jambalaya:
- 1 Tbsp Olive Oil
- 8 oz King Oyster Mushrooms (Cut into Circles)
- 1 18 oz can Banana Blossoms in brine (Drained and Cut into Large Pieces)
- 1 Tbsp Spice Mix
- 2 Vegan Sausages (Cut into 1/2 inch Pieces)
- 2 Tbsp Vegan Butter
- 1 Large (or 2 small) Onion(s) (Diced)
- 3 Green Bell Peppers (or 1 Red, 1 Yellow, 1 Green for a more colorful dish, Diced)
- 1 Jalapeño (Deseeded,Diced, Optional
- 2 Stalks Celery (Diced)
- 2 Cloves Garlic (Minced)
- 2 Tbsp Tomato Paste
- 14 oz Can Diced Tomatoes
- 1 Cup Long Grain Rice
- 1 Tbsp Spice Mix
- 1 Tbsp Hot Sauce
- 2 Cups Vegetable Broth
- 2 Tbsp Fresh Parsley (Roughly Chopped, Garnish)
- 1 Tbsp Green Onion (Chopped, Garnish)
Instructions
- Mix spices together in a small bowl and set aside. Prepare all fresh produce as directed above.
- In a deep skillet with 1 Tbsp of olive oil, sauté the mushroom circles over medium heat, until they begin to brown. Approx. 5 minutes
- Next add the “sausage”, banana blossoms, and 1 Tbsp of the spice mix. Sauté, stirring occasionally until lightly browned and well combined. Approx. 5 more minutes. Transfer to a bowl and set aside.
- To the same skillet add 2 Tbsps of vegan butter and the onion. Sauté until fragrant stirring occasionally. Approx. 2 minutes.
- Add the peppers, celery, garlic and 1 Tbsp of spice mix. Sauté, stirring frequently until peppers begin to soften. Approx. 5 minutes.
- Next add the diced tomatoes, tomato paste, dry rice, vegetable broth and hot sauce. Stir to combine.
- Cover and bring to a simmer. Stir occasionally to prevent burning. Simmer until the rice has absorbed all of the liquid and the dish is fairly dry. Approx. 20 minutes.
- Serve and garnish with fresh parsley and chopped green onion, if desired. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Keywords: Vegan Seafood Jambalaya, Vegan Banana Blossom Recipe
