Vegan Jambalaya

Ingredients:
3 cups vegetable stock
10 oz skinless fava beans, cooked
½ medium white onion, chopped
1 medium green pepper, chopped
1 ½ stalks celery, chopped
1 medium red pepper, rough chopped into isosceles triangles
3 vine-ripened tomatoes, chopped (about 1 cup chopped)
1 cup brown rice, cooked
3 cups baby spinach
2 tablespoons crushed garlic
1 tablespoon dulse flakes
1 tablespoon Creole seasonings
1 teaspoon hot sauce
1 teaspoon vegan Worcestershire sauce
1 teaspoon thyme
1 teaspoon file powder
3 bay leaves
20 drops liquid smoke

Directions:
Soak the rice for at least a few hours to release the phytic acid and increase nutritive properties, then cook in the vegetable broth. Crush the garlic and let it sit for at least fifteen minutes, to increase antioxidant properties and vascular health. Mix the red peppers, fava beans, dulse flakes, Creole seasoning and liquid smoke in a mixing bowl. Cook the onion, green pepper and celery on high for five minutes, using water if necessary to keep it from sticking to the pan. Add the remaining ingredients (except the spinach), fava beans and red peppers, tomato, garlic, hot sauce, Worcestershire sauce, thyme, file powder, bay leaves and vegetable broth/rice mixture. Let cook for five more minutes over a medium heat or until it reaches desired consistency.  It should be wet but not soupy. Add the spinach after the heat is turned off and let it wilt with the heat from the food.  Serve with fresh parsley for garnish and hot sauce on the side. 

Serves 8