Vegan Cajun Cauliflower Stew

🥘 Ingredients

• basmati rice
  ½ cup
• black pepper
  1 tsp
• cajun spice blend
  2 tbsp
• cauliflower florets
  1 lb
• celery
  2 stalks
• cooking oil
  2 tbsp
• diced tomatoes
  14 oz
• flour
  2 tbsp
• green bell pepper
  1 unit
• onion
  1 unit
• parsley
  2 tbsp
• salt
  1 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• baking sheet
• small pot
• large pot

1. 

   1

   Wash and dry all produce. Cut cauliflower into bite-size pieces if necessary. Halve, peel, and finely dice onion . Core, deseed, and finely dice green bell pepper . Finely dice celery . Pick parsley leaves from stems; mince leaves.

   onion: 1 unit, green bell pepper: 1 unit, celery: 2 stalks, parsley: 2 tbsp
2. 

   2

   Toss cauliflower florets on a baking sheet with a large drizzle of cooking oil , half the cajun spice blend , salt , and black pepper . Roast on top rack until tender and golden brown ⏱️ 20 minutes .

   cauliflower florets: 1 lb, cooking oil: 2 tbsp, cajun spice blend: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a small pot , combine basmati rice , half the veggie stock concentrate , ¾ cup water, a drizzle of oil, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   basmati rice: ½ cup, veggie stock concentrate: 2 unit
4. 

   4

   Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until browned and softened ⏱️ 6 minutes . Season generously with salt and pepper. Add another drizzle of oil to pot. Sprinkle in flour and remaining Cajun Spice Blend; cook, stirring, until lightly toasted ⏱️ 1 minute .

   flour: 2 tbsp
5. 

   5

   Add diced tomatoes , remaining stock concentrates, and 1¼ cups water to same pot; stir to combine, scraping up any browned bits from bottom of pot. Bring to a boil, then reduce heat to low, cover, and cook until slightly thickened ⏱️ 7 minutes . Stir in roasted cauliflower and half the parsley. Taste and season with salt and pepper.

   diced tomatoes: 14 oz
6. 

   6

   Fluff rice with a fork. Divide rice between bowls on one side; serve stew alongside rice. Garnish with remaining parsley and serve.