Vegan Jambalaya
This vegan jambalaya is simple, quick, and loaded with flavors. Ready in less than an hour, it’s a hassle-free meal for busy weeknights!
Ingredients
- 1 tablespoon Canola Oil
- 3 stalks Celery diced
- 1 small yellow Onion diced
- 5 mini Bell Peppers diced
- 2 Jalapenos diced (use less/more according to taste)
- 4 cloves Garlic minced
- 4 Vegan Sausages sliced into chucks
- 1 tablespoon Hot Sauce
- 14 ounces tomatoes canned
- 1 1/2 tablespoons Cajun Seasoning
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 2 cups Rice
- 3 cups Vegetable Stock
- 2 teaspoons Coconut Sugar
- 1/2 tespoon Salt
- 1/4 teaspoon pepper
- 1/2 cup Parsley chopped
Instructions
- In a large saucepan, heat canola oil and sautee celery, onion, peppers, jalapeno peppers, and garlic until it has softened.
- Once softened, add vegan sausage chunks, hot sauce, crushed tomatoes, cajun seasoning, cayenne pepper, smoked paprika, and thyme into pan, and stir well with a wooden spoon.
- Once tomatoes start simmering, add rice, vegetable stock, coconut sugar, salt and pepper to the pan. Stir well and bring to a simmer.
- Cover pan with lid and let rice simmer for 40 minutes on a very low heat.
- After 40 minutes, turn off heat, uncover the pan and stir well to mix all ingredients together evenly.
Notes
TO STORE: Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.
TO FREEZE: You can freeze jambalaya for up to 2 months in an air-sealed container.
TO REHEAT: Reheat in the microwave or skillet until it warms up thoroughly.
Nutrition
Serving: 1servingCalories: 427kcalCarbohydrates: 87gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 881mgPotassium: 603mgFiber: 5gSugar: 6gVitamin A: 3742IUVitamin C: 39mgCalcium: 82mgIron: 3mg
Tried this recipe?Let us know how it was!