Vegan Jambalaya
Serves
6
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
4 vegan sausages, sliced
1 tbsp. olive oil
1 onion, diced
4 cloves garlic, minced
2 celery sticks, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 tbsp. smoked paprika
1 tsp. dried thyme
2 tsp. dried oregano
½ tsp. cayenne pepper
14 oz. (400g) can chopped tomatoes
1 ½ cups (300g) long-grain rice, dry
2 bay leaves
3 ½ cups (840ml) vegetable broth
14 oz. (400g) can red kidney beans, drained
salt & pepper
To serve:
2 green onions, sliced
2 tbsp. parsley, chopped
hot sauce (optional -not included in nutritional breakdown)
2 green onions, sliced
2 tbsp. parsley, chopped
hot sauce (optional -not included in nutritional breakdown)
Nutrition
(Per Serving)
Calories
559
Fats
9 g
Protein
21 g
Carbs
98 g
Instructions
- Heat 1 tablespoon of oil in a skillet and place over a medium heat. Place the sausages into the skillet and cook for 8-10 minutes until browned on all sides. Transfer to a small plate and set aside.
- In the same skillet, add the onion, garlic, celery, and bell peppers, and sauté for 5 minutes. Add the smoked paprika, cayenne pepper, thyme, and oregano, and cook for 1 further minute.
- Next, add the chopped tomatoes, rice, bay leaves, and vegetable broth and stir well to combine. Bring to a boil, then reduce the heat, cover with a lid, and simmer on low for 20-25 minutes, stirring often.
- In the last 5 minutes of cooking, add the kidney beans and the cooked sausage. Continue to cook until warmed through.
- Remove the bay leaves, season with salt and pepper and serve garnished with green onions, parsley and optional hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.