This recipe may take a little time, but it is well worth it. The day long marinade on the mushrooms gives you the most delicious vegan bacon you've ever had and the savory jambalaya is an added bonus. You're going to impress whoever you share this delicacy of a dish with.

Smoky Jambalaya With Mushroom Jerky [Vegan, Gluten-Free]

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Ingredients

For the Mushroom Jerky:

  • 10 1/2 ounces of mushrooms, sliced
  • 1/2 cup tamari
  • 1 teaspoon garlic powder
  • 2 tablespoons of your favorite sweetener
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon smoked paprika

For the Jambalaya:

  • 1 white onion, chopped finely
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 veggie stock cube
  • 1 tablespoon tomato paste
  • 1 small chili, diced
  • 1 cup short grain brown rice
  • 1/2 cup beluga lentils
  • 2 1/4 cup water
  • 1/4 cup remaining marinade
  • 1/2 teaspoon lemon juice
  • 1 teaspoon sweetener
  • 1/2 cup peas, frozen
  • Salt and pepper, to taste
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Preparation

To Make the Mushroom Jerky:

  1. Make a marinade with the tamari, garlic powder, sweetener, liquid smoke, and smoked paprika. Make sure it's nice and well mixed, then place the marinade in a Tupperware with the mushrooms soaking inside. Let them marinate for 24 hours
  2.  Preheat oven to 250°F and lay out the slices of mushroom on a baking sheet or parchment lined tray. Bake 1 1/2-2 hours. Flip the mushrooms halfway through cooking them.

To Make the Jambalaya:

  1. Sautee the onion and garlic until they are soft.
  2. Add your paprika, cayenne, stock cube, and tomato paste while stirring the mixture until the cube dissolves and everything is evenly mixed.
  3. Add the chili and stir it in.
  4. Now add the rice, lentils, water, and any extra marinade.
  5. Let the mixture simmer until the rice and lentils are cooked. This should take about 15 minutes.
  6. Check on it every now and then to give it a stir and add a splash of water if it is getting too dry.
  7. Towards the last 5 minutes, add the maple syrup, lemon juice, and frozen peas. When done, season the jambalaya with salt and pepper, top it with your mushroom jerky.
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