Vegan Jambalaya
The flavors 
and textures in this vegan dish are so good that even a meat-and-potatoes guy who tried this gave it two thumbs up!
4 tablespoons olive oil, divided
1 large sweet onion, chopped
2 ribs celery, diced
2 green bell peppers, chopped
1 clove garlic, minced
2 cups brown rice (not long grain)
10-ounce package shredded carrots
1 pound frozen yellow corn, defrosted
1 large sweet potato, peeled and cubed
4 ½ cups vegetable stock
1 tablespoon Louisiana hot sauce
1-2 teaspoons salt
Equipment: Natural gas stovetop and oven
Very large skillet and large deep casserole dish
Heat 2 tablespoons olive oil in the skillet over medium low heat. Add the onions and sauté for 5 minutes. Add the celery and bell peppers and sauté for another 5 minutes. Add the garlic and sauté for 1 minute. Pour the sautéed vegetables into the casserole dish.
Return the skillet to the stovetop, add remaining 2 tablespoons olive oil, increase the heat to medium, and add the brown rice. Saute, stirring, for 3 to 4 minutes. Pour the rice into the casserole dish and stir together with the sauteed vegetables until well combined.
Spread the shredded carrots evenly over the top of the rice mixture. Spread the corn on top of the carrots, but not all the way to the edge of the dish. Place the cubed sweet potato around the outside of the corn “oval.”
Heat the vegetable stock together with the hot sauce and the salt until very hot and the salt has dissolved. Pour gently over the rice and vegetables. Cover with aluminum foil and then with the lid.
Bake in a preheated 375-degree oven for two hours. Do not peak during this time. After two hours, remove from the oven and careful dig down to the rice layer and taste for doneness. If the rice is too “al dente,” replace the foil and lid and cook another 15 minutes or so.
Serve with additional hot sauce on the side. Makes about 12 servings.