Vegan Jambalaya

Servings: Servings – 8 Source:

Ingredients

3 tablespoons olive oil (divided )

12-16 ounces vegan sausage, chorizo, or other "meat"

3 tablespoons cajun seasoning

1 large yellow onion (diced)

1 medium green pepper (diced)

1 medium red pepper (diced)

3 stalks celery (diced)

6 cloves garlic (diced)

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon thyme

1 teaspoon oregano

1 1/2 cups long grain rice

14 ounces diced tomatoes

2 teaspoons vegan Worcestershire

1 3/4 cups vegetable broth

1 tablespoon fresh parsley (minced)

15 ounces red kidney beans (drained )

1/4 cup green onion tops (chopped )

Directions

In a large pot, cook vegan sausage in 2 tablespoons of oil with the cajun seasoning. Cook for 3-5 minutes. Remove cooked sausage from pot but leave any cooked on spice in the pot. Set aside.

Add onions, garlic, peppers, celery and cook for 5 minutes. Add 1 tablespoon of water at a time to saute and release the spice from the pot.

Stir in paprika, salt, thyme, and oregano. Stir in rice and remaining olive oil. Add tomato, Worcestershire, and broth. Bring to a boil, reduce to simmer, cover, and cook for 25-30 minutes. Stirring half way and at the 25 minute mark.

Fold in the cooked sausage, parsley, beans, and most of the green onions. Top each serving with green onion.

Notes

For this recipe I used the NoEvil vegan chorizo. Get creative with the protein you use and the amount really depends on you. Do you need to use vegan sausage or seitan? No. You can add more beans, tofu, etc.