Smoky Weeknight Vegan Jambalaya

Name: Smoky Weeknight Vegan Jambalaya
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 cups of long-grain white rice (uncooked); 2 tbsp of olive oil; 1 large onion (diced); 4 stalks of celery (chopped); 3 bell peppers (chopped); 6 cloves of garlic (minced); 2 heaping tbsp of tomato paste; 1 tsp of paprika; 1 tsp of dried thyme; 1 tsp of dried oregano; 1 tsp of dried sage; 2 tbsp of tamari; 3 cups of vegetable stock; 6 scallions (chopped); Salt to taste; Black pepper to taste

A smoky, one-pot vegan jambalaya packed with plant-based sausage, tender vegetables, and hearty beans. Infused with Creole spices and built on the classic 'holy trinity' of aromatics, it brings big New Orleans flavor to a simple weeknight meal.

Preparation: 45 mins

Servings: 8

Instructions

Step 1: Brown the vegan sausage

Set a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced vegan sausage and sear until nicely browned, about 4–6 minutes. Transfer to a plate.

Step 2: Sauté the vegetables

Add the olive oil to the same pot. Stir in the diced onion, chopped celery and chopped bell peppers (the 'holy trinity'). Sauté, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds.

Step 3: Add tomatoes, mushrooms and seasonings

Stir in the crushed tomatoes 15oz (425g), tomato paste, sliced mushrooms 8oz (225g), paprika, dried thyme, dried oregano and dried sage. Cook 3–4 minutes to marry the flavors.

Step 4: Return sausage, add beans and tamari

Return the browned sausage to the pot. Stir in the drained kidney beans, black beans and tamari.

Step 5: Add rice and stock

Stir in the uncooked rice, then pour in the vegetable stock. Bring to a boil, then reduce the heat to low, cover tightly, and simmer gently for 20–25 minutes, until the rice is tender and the liquid is absorbed.

Step 6: Rest, finish and serve

Remove from heat and let sit, covered, for 10 minutes to finish steaming. Fluff with a fork, season with salt and black pepper to taste, and garnish with chopped scallions before serving.

Ingredients

2 cups of long-grain white rice (uncooked)
400g of vegan sausage (sliced, e.g., Andouille style)
2 tbsp of olive oil
1 large onion (diced)
4 stalks of celery (chopped)
3 bell peppers (chopped)
6 cloves of garlic (minced)
425g of crushed tomatoes
2 heaping tbsp of tomato paste
225g of mushrooms (sliced)
425g can of kidney beans (drained)
425g can of black beans (drained)
1 tsp of paprika
1 tsp of dried thyme
1 tsp of dried oregano
1 tsp of dried sage
2 tbsp of tamari
3 cups of vegetable stock
6 scallions (chopped)
Salt to taste
Black pepper to taste

Nutritional Info
per serving

Calories:: 390kcal
Protein:: 18g
Carbs:: 65g
Fat:: 10g