Smoky Jambalaya with Mushroom Jerky

by - January 06, 2017

Do yourself a favour and make this, stat. I knowwww the marinating takes a day, but if you get started, in 24 hours you will have THE MOST DELICIOUS vegan 'bacon' substitute + a spectacular rice dish. 

This Jambalaya is not traditional (well, it's vegan, firstly), it's less tomato-y and more BBQ-y, but its the perfect partner for the chewy jerky. I do recommend you use portobellos, or even better shiitakes, instead of the norm boring ol' white button mushrooms I have gone for here. Hashtag student life. It is still good this way, of course, but elevate it with portobellos, if you can. 

Mushroom Jerky
About 300g of mushrooms, sliced (Use any kind you like, but portobellos/shiitakes will be the meatiest!)
1/2 cup soy sauce / tamari
1 tsp garlic powder
2 tbsp maple/agave/coconut sugar or your favourite sweetener
1 tsp liquid smoke (If you do not have this, add smoked paprika or double the amount of BBQ sauce)
1/2 tsp smoked paprika 

Make a marinade with the soy sauce, garlic powder, maple syrup, liquid smoke and smoked paprika. Make sure it's nice and well mixed, then place the marinade in a tupperware with the mushrooms soaking in. Leave it for 24 hours in the fridge. 

Preheat oven to 120C, lay out slices of mushroom on a silpat or parchment lined tray. Bake 1.5-2 hours, flipping halfway. 

Serves: 2 as a main, 4 as a side (pictured: side-portion sizes)
1 white onion, chopped finely
4 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 veggie stock cube 
1 tbsp tomato paste
1 small chilli, dices (seeds removed if you don't like it too spicy!)
1 cup short grain brown rice
1/2 cup beluga lentils 
2 1/4 cup water
1/4 cup remaining marinade (or more water)
1/2 tsp lemon juice 
1 tsp maple/agave/coconut sugar etc 
1/2 cup peas (frozen)
Salt Pepper 

Sautee the onion and garlic until soft. Add in the paprika, cayenne, stock cube and tomato paste and stir it about until the cube dissolves and everything is evenly mixed. Add the chilli. Now add the rice, lentils and water+marinade. Let it simmer until the rice and lentils are cooked, about 15 minutes. Check on it every now and then to give it a stir and add a splash of water if it is getting too dry. Towards the last 5 minutes, add in the maple syrup, lemon juice and frozen peas. When done, season with salt and pepper, top with mushroom jerky and enjoy! xx

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