This recipe is inspired by the Vegan Jambalaya recipe by Simple Veganista: https://simple-veganista.com/vegan-jambalaya/
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 large bell peppers (green, red & yellow), seeded and diced
- 2 large celery ribs, diced
- 2 teaspoons smoked paprika
- 1 teaspoon EACH dried thyme + oregano
- 1/4 – 1/2 teaspoon cayenne or red pepper flakes
- 1 can (14oz) crushed tomatoes
- 1 1/2 cups dry long-grain rice (for grain-free see notes)
- 1 – 2 bay leaves
- 3 1/2 – 4 cups low-sodium vegetable broth
- 1 can (14oz) red kidney beans, drained and rinsed
- 3 – 4 vegan sausages (about 14 oz), sliced and cooked (or extra can of beans)
- 1 teaspoon pink salt, or to taste
- fresh cracked pepper, to taste
Saute: In a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.
Simmer: Add the crushed tomatoes, rice, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves, season with salt and pepper.
Slice: up the Nature’s Sausages. If they are still a touch frozen they will slice more neatly. Then pan sear them to get some colour on both sides.
Top: We topped it with chopped spring onions, diced yellow peppers and a few dashes of Tabasco!
