Brown Rice 'n' Beans "Jumble-aya"

This may look unappetizing, but this is seriously delicious! Click the link to read more about it!

After looking at the recipe, I knew that I had to make this. It was pretty simple, and it's pure comfort food C":

Jambalaya traditionally has seafood and all kinds of meat, while this one consisted of beans and a variety of vegetables. This comes from the cookbook "Eat, Drink, & Be Vegan" by Deena Burton, and so far it has been off to a good start.

Although the recipe calls for kidney beans, I used cooked beans that come in a can with tomato sauce, rinsing them and adding them before the meal was cooked to perfection.

The preparation for this meal required a lot of chopping, from celery, onions, and tomatoes (they called for canned diced tomatoes, but that's not worth buying at all). In the end, it was worth it.

Unfortunately, I realized that this dish wasn't 100% vegan when a friend of mine told me that Worcestershire sauce isn't vegan (sad!) Apparently, one of the ingredients is from fish, but it was only 1½ tablespoons, which is OK, right?

Anyways, this was smooth, having a perfect balance of satisfying all taste buds in the stomach to creating this warmth in your stomach. Truly delicious, and worth making again!

Rating: 5 out of 5