Vegan Jambalaya and Virtual Classes

Vegan JambalayaVegan Jambalaya is one of old recipes, that is a fail safe. Something that I love to through together once in a while. My recipe uses farro and red kidney beans. Like all jambalaya’s it is forgiving and the ingredients get tossed together into a happy medley. I am excited to report that I am planning some virtual/zoom classes. I have been missing my cooking classes. So, zoom is the new way I guess to cook along.

 

My Vegan Jambalaya Story

So, about the jambalaya, to get this to cook comfortably without fuss, no canned ingredients, etc. You need to do something simple – soak the farro and the red kidney beans. This essentially allows them to cook together comfortably and in a relatively short period of time in your instant pot. All in, I got this done in about 25 minutes. What you get is an amazing creation that is thick, rich, and brimming with flavor. I have another recipe for Jambalaya that I pull together with millet.

Vegan Jambalaya

My children even claimed that this was better than the regular jambalaya. I will confess, about 4 weeks into studying at home and dwindling supplies, the novelty of everything is wearing off for them. Despite all the challenges, I am grateful that I am getting out to the office. I probably am just not one of those who would successfully survive completely being at home. It is of course extremely quite and sporadic for us at work. In some ways the quieter workspace suits me just fine.

Vegan Jambalaya

And for other things such as managing with odds and ends. Substituting stuff, coping with cooking every meal it really is just another phase of getting used to things. So here is from me to you, welcome to another new week.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group . Of course Instant Indian is a great idea to pick up,right with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even YouTube.

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Vegan Jambalaya and Virtual Classes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

Vegan Jambalaya and Virtual Classes

A hearty and soulful one pot meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon whole cumin seeds
  • 1 large onion, diced
  • 1 cup bell pepper, diced
  • 1/2 cup chopped celery (optional, I often do not have this on hand)
  • 1 large carrot, peeled and finely diced
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • 1 teaspoon red cayenne pepper
  • 3/4 cup farro (soaked for 6 to 8 hours)
  • 3/4 cup dried red kidney beans (soaked for 6 to 8 hours)
  • 1 tablespoon tomato paste
  • 3/4 cup diced tomatoes
  • Chopped green onions to finish

Instructions

  1. Turn your instant pot or electric pressure cooker onto saute mode and add in the oil. Heat for a minute.
  2. Add in the cumin seeds. After 30 seconds, add in the onion, bell pepper, celery (if using) and the minced garlic. Mix well and cook for 3 minutes.
  3. Add in the thyme, oregano and salt and cayenne pepper. Turn off the instant pot. Stir in the tomato paste and diced tomatoes. Add in 1 and 1/2 cups of water.
  4. Cover and set to 12 minutes of high pressure. Release the pressure after 3 to 4 minutes. Stir well.
  5. Let it cool slightly. Serve in bowls garnished with green onions.
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