Cheap + Delicious Vegan-Kosher Jambalaya

1-pot recipe
Makes 6-8 servings
Total Time: 50-60 minutes

INGREDIENTS

PANTRY
– 2 cups of Short grain brown rice
– 1 box of vegetable broth
– 1 can of crushed tomatoes
– 1 can of black beans
– 1/2 a can of black olives (diced)
– 2 tablespoons of olive oil

FRESH
– 2 bell peppers (diced)
– 1/2 a large yellow onion (sliced)
– 4 cloves of garlic (finely chopped)

HERBS
– 3 dried bay leaves
– 5 sprigs of tyme

SPICES
– Paprika
– Cumin
– Salt
– Pepper

SUGGESTION:
I wish I had added some finelt chopped serano peppers to this to give it a more authentic flavour, I just didn’t have any on-hand.

NOTE:
I “salted” and “peppered” at every step.

STEPS
1. In a large sauce pan, heat 2 tablespoons of olive oil and fry your FRESH ingredients.
2. Immediately add HALF of your SPICES and stir to evenly coat everything.
3. Let it fry for 4 minutes, stirring every 30 seconds.
4. Add the black beans and black olives and fry for another 3 minutes.
5. Using a sieve, rinse the rice under cold water for 3 minutes. Continuously stir the rice until the water runs clear.
6. Combine the rice in the pot and fry it for 5 minutes or until it is crisp, stirring every 60 seconds.
7. Add the remaining INGREDIENTS and SPICES and combine.
8. Heat to a boil and then let it simmer for 35-45 minutes, or until the rice is fully cooked. Stir occasionally, making sure nothing sticks to the bottom.

Serve with some warm corn bread (or just corn on the cob) and indulge in comfort!

Vegan-Kosher 1-pot Pulled Pork Recipe

I couldn’t find an quick and easy “pulled pork” jackfruit recipe online, so I made my own! I want to try this next in my slow-cooker for Shabbat… Is that “Kosher”?

Kosher, Vegan and can be made gluten-free

I wanted the cheapest vegan pulled pork in as few steps as possible. This is also a 1-pot recipe, so all you will need is a cutting board, knife, a sauce pan, spatula, and something to break apart the jackfruit.

The only things in here are jackfruit, onion, oil, spices and vegetable broth. If you’re in a pinch, water will do. That makes this less than 5 ingredients! 

All this food from the clearance bins was less than $6:

-$1.67 for jackfruit

-$1.99 for 2 heads of iceberg lettuce (of which I only needed 1/2 of 1)

-$1.49 for the buns (regular $2.99) In actuality those buns were in my freezer from last week, but I added its cost for posterity.

Ingredients:

The onion, leftover broth, and spices I already had at home, so you can round the total up to $6 if you like. I shop at dinner hour during the week, which is the best time to find half-off fruits, veggies and bread. The stuff that gets thrown away at the end of the night is sometimes even more than 50% (like the iceberg lettuce I got).

Directions:

  1. Sauté the onions in 2 tablespoons of oil with spices and cook until brown (about 5 minutes)
  2. Add jackfruit and fill the pan with broth until the jackfruit is mostly submerged. 
  3. Cover the pan and let it simmer until the jackfruit is soft (for 10-15 minutes).
  4. Once the jackfruit is soft, add the barbecue sauce and cook until hot. 
  5. Put on a bun (or gluten-free alternative), top it with some crunchy lettuce and it’s ready to serve!

These with a side of coleslaw or potato salad, I see this being my favourite summer comfort food. This was my first attempt, so I’m looking forward to trying it again.

Next time I would like to make my own barbecue sauce, but I was being really lazy… If you tried making this yourself, let me know what you loved or may have done differently in the comments below!