Delicious Vegan Jambalaya Full Of Flavor

INGREDIENTS:

• 1 large onion, diced
• 1 garlic clove, minced
• 1 red bell pepper, diced
• 5 stalks celery, diced
• 1 large tomato (sliced)
• 8 ounces of mushrooms, sliced
• 1 10-ounce can of Rotel spicy tomatoes or a can of 15-ounce diced tomatoes (if you prefer less spicy)
• 1 jalapeno pepper, seeded, cleaned, and diced
• 2 cups uncooked jasmine brown rice
• 6 cups vegetable broth
• 1 cup of dark red kidney beans, soaked overnight and boiled for 10 minutes.
• 1 Cup of Veggie Shreds or Soy Curls 
• 2 tablespoons vegan Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 teaspoons creole seasoning or equal parts of paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper.
• 1 teaspoon smoked paprika (add more to taste)
• 1 teaspoon garlic powder (add more to taste) 
• Parsley to garnish 

DIRECTIONS:

• Saute garlic, onion, celery, and mushrooms in a pan until the onions are translucent.
• Add diced red bell pepper, tomatoes, jalapeños, and half of the bag of Gardein veggie beef crumbles. Cook until soft and the veggie meat starts to crisp up!
• Add Rotel tomatoes and stir (if you prefer it less spicy, use a can of diced tomatoes without added heat). Add red kidney beans, Worcestershire sauce, herbs, and seasoning.
• Next, add 6 cups of vegetable broth and bring to a boil.
• Add 2 cups of uncooked brown rice. Again, bring to a boil and stir. Reduce to a simmer and cover, cooking for 25 minutes.
• Add parsley to garnish and serve!