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Vegan Creole Jambalaya

9/8/2013

5 Comments

 
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We love to have parties at our house. There are a lot of reasons for this. One of the more obvious reasons is the food situation. It's so much easier to enjoy a party when you don't have to worry about the food because you're the one who is providing it. 
Most recently, we threw a vegan potluck and invited some of the vegans who live here in Las Veganville. We decided to try our hand at a hearty, spicy Jambalaya. With this being the first time we've made a Jambalaya from scratch, I truly feel we nailed it. It was effin' PERFECT. Spicy, savory, rich, with chunks of Beyond Meat Grilled Chicken and Field Roast Italian Sausage. It was a huge hit. It's even fantastic the next day. 

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  • 4 Tbs olive oil
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1/2 package Field Roast Italian Sausages, chopped
  • 2 Tbs vegetable oil
  • 1/2 package Beyond Meat Grilled, chopped
  • 1 can organic diced tomatoes
  • 3 cloves garlic
  • 2 bay leaves
  • 1 Tbs hot sauce, or to taste
  • 1/2 tsp dried thyme
  • 2 tsp oregano
  • 2 Tbs vegan Worcestershire
  • 2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbs creole seasoning
  • 4 cups No Chicken stock
  • 2 cups basmati rice or any other long grain rice

In a large pot, heat the olive oil. Add in the chopped celery, peppers and onions and cook until the vegetables are tender. 
In a separate saute pan, heat the vegetable oil. Cook the Field Roast sausages until browned and crisp on the outside. Set aside.
Add all the rest of the ingredients listed to the pot. Bring to a boil then cover and reduce heat to medium low. Allow to cook for 10-15 minutes, or until the rice is done. If the liquid isn't all absorbed, cook for another minute or two with the lid off. 
Once done, remove the bay leaves then add in the browned sausage and stir until combined. 
Enjoy however you like. I like mine with Tofutti sour cream. 

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5 Comments
hannah
9/25/2013 01:29:27 pm

This looks great! I've been following your blog for awhile-
So many times I'm kind of bored with the other vegan blogs i find, and love all the simplicity of your recipes, it reminds me alot of my cooking as well.

Keep on posting! I love your recipes!
The jambalaya looks so yummy, can't wait to try it out!

:)

Reply
EffYeah Apryl
9/25/2013 01:31:40 pm

Thanks so much, Hannah! I appreciate your feedback. I definitely try to get the best flavor out of simple ingredients. I'm trying to stay to my roots because I think those are the things that people miss when they go vegan.
Let me know what you think of this recipe.

Cheers!

Reply
Hannah
9/30/2013 09:00:39 am

Exactly! It's like, yes I'm vegan; and YES I still wish to enjoy the same foods as a non-veg, just with a few simple tweeks.

Veganism can be so simple if people just see that you can make delicious recipes by just subbing out a few items. It seems like too many food blogs get crazy with alternative flours, oils, etc etc etc----(Which are all still totally yummy, but unnecessary) when you can make great dishes like this & NOT have to break the bank with loads of specialty items at the grocery store.


**and it was wonderful by the way :)**

Reply
EffYeah Apryl
9/30/2013 09:03:49 am

So thrilled you liked it! I am craving it now since you have been giving this recipe attention.
You just made my day. Cheers!

Reply
Rachel Begle
12/27/2013 02:15:03 pm

Hey girl! Brad has been craving this since your party! I've decided I have to make! We can't wait!

Reply



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    Author

    Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.
    I love experimenting in the kitchen and using my husband and 6 year old daughter, Anabella, as the testers. I also love feedback, and I hope you enjoy the recipes I post as much as we enjoyed them. 

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