Healthy Vegetarian Red Jambalaya

• 2 Tbsp. unsalted butter
• 2 Tbsp. grapeseed oil
• ½ sweet onion
• 3 cloves of garlic, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 stalk of celery, chopped
• 1 carrot, peeled & chopped
• 2 Tbsp. Creole seasoning
• 2 Tbsp. Exo Pure Cricket Powder
• 14-oz fire-roasted diced tomatoes
• 1 cup uncooked Jasmin rice
• 3 cups vegetable broth, divided
• ¼ cup Italian parsley, chopped
• 3 tsp. hot sauce
• 1 tsp. Worcestershire sauce
• 2 bay leaves
• 1 cup chickpeas canned or cooked
• 1lb Portobello Mushrooms*
• 1 lb. Extra Firm Tofu*
• 1/2+ cup dark brown roux*
• 4 green onions ,thinly sliced

*See recipes, below

For the mirepoix: In a large Dutch oven over medium heat, melt butter and combine with olive oil. When hot, add sweet onion, bell peppers, celery, and carrots, and sauté briefly (3-4 minutes). Mix in Creole seasoning, cricket powder, and dry rice. Continue cooking until the rice is fragrant. 

Add diced tomatoes, 2 cups of vegetable stock, hot-sauce, Worcestershire, bay leaves and chickpeas. Stir well.

Bring to a boil, cover, and reduce heat to medium low. Simmer 15 minutes, stirring once.

Make your roux (see recipe, below.)

Sauce: Mix remaining vegetable broth (heated) into your dark-brown roux, 1/4 cup at a time, whisking constantly, until it reaches a very thin-gravy consistency (it will thicken as it cools.)

Add the sauce, prepared mushrooms and prepared tofu to the rice, cover again, and cook an additional 10 minutes.

Top with sliced green onions, chopped parsley, and serve with additional hot-sauce on the side.