Jambalaya, a beloved dish hailing from Louisiana, is traditionally a medley of rice, vegetables, and a variety of meats and spices. But what if you’re looking to embrace a plant-based lifestyle without sacrificing the rich, bold flavors of this Creole classic? Enter Vegan Jambalaya with Vegan Sausage—a satisfying and mouthwatering alternative that proves you can have your jambalaya and eat it too, all while staying true to your vegan values.
Ingredients: Let’s explore the vibrant and cruelty-free ingredients that make this Vegan Jambalaya a delicious and compassionate twist on the traditional recipe:
- Vegan Sausage: Opt for a high-quality vegan sausage to mimic the heartiness of traditional jambalaya. With a variety of plant-based options available, choose a sausage that suits your taste preferences.
- Basmati or Brown Rice: A wholesome base for your jambalaya, providing a satisfying texture and a mild, nutty flavor.
- Bell Peppers: A trio of colorful bell peppers (red, green, and yellow) not only adds a vibrant visual appeal but also contributes to the dish’s freshness.
- Onions and Garlic: The dynamic duo of aromatics that forms the foundation of many savory dishes, including jambalaya.
- Tomatoes: Whether you use fresh tomatoes or canned diced tomatoes, they add a delightful acidity and juiciness to the dish.
- Celery: This vegetable adds a subtle crunch and a hint of earthiness, rounding out the flavors in your jambalaya.
- Vegetable Broth: A rich and savory broth that infuses the rice with flavor and keeps the dish moist.
- Cajun or Creole Seasoning: The key to authentic jambalaya flavor. You can either purchase a pre-made blend or make your own with a mix of paprika, cayenne pepper, thyme, oregano, and other spices.
- Bay Leaves: These aromatic leaves add depth to the dish, enhancing the overall flavor profile.
- Green Onions: Garnish your jambalaya with fresh, chopped green onions for a burst of color and a mild oniony flavor.
Vegan Jambalaya
Vegan Jambalaya
Equipment
Ingredients
- 4 vegan sausage (Beyond or Field Roast)
- 1 large white onion, chopped
- 1 green pepper, chopped
- 2 large celery ribs, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 6 garlic cloves, minced
- 2-3 tbsp cajun seasoning(look for lower sodium if you prefer)
- ¼ tsp cayenne pepper
- 1 tsp dried thyme
- 2 tsp vegan Worcestershire sauce
- 1 14oz puree or crushed tomatoes
- 1 ½ cups long gain white rice
- 3 cup water
Instructions
- In a large pot, heat on medium high heat, add slided sausage and brown on both side. Remove and set aside
- In the same pot add a splash of water and saute the onions, celery and peppers. Saute for 5 minutes stirring frequently and adding water as needed to prevent burning.
- Add the garlic, cajun seasoning, cayenne and thyme. Stir for another minute or two.
- Add the pureed tomatoes, Worcestershire sauce, rice, water to the pot. Stir well and bring to a boil. Lower the heat to simmer and cover and cook for 25-30 minutes. To ensure the rice doesn't burn or stick, stir every 5 minutes. Add water as needed until the rice is tender. Add the sausage back to the dish and allow to heat through.
- Garnish with parsley and enjoy
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