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.
- 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.