Spicy Vegan Jambalaya

1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid). Add onion, garlic, celery, and jalapeño into the oil and sauté until onions are translucent, about 3 minutes.

2. Add tomatoes and cook an additional minute or two to soften them up.

3. Add rice, vegetable stock, vegan Worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.

4. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.

Notes: This jambalaya has a nice kick to it. Use more or less jalapeño and paprika depending on how spicy you like things. Non-vegans can add cooked shrimp or andouille sausage (and use regular Worcestershire sauce) to make this a heartier meat dish.