Jambalaya

Spicy bits of vegan sausage lend an authentic flair to this simple vegetarian take on a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Adapted from Great American Vegetarian.

Serves: 6 to 8

  • 1 cup raw brown rice
  • 2 tablespoons olive oil, divided
  • One package Tofurky or Field Roast vegan sausage, any variety
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, minced
  • 4 celery stalks, diced
  • 1 medium green or red bell pepper, diced
  • One 28- to 32-ounce can diced tomatoes, with liquid
  • 1 teaspoon each: paprika, dried oregano, dried basil
  • 1/2 teaspoon dried thyme
  • Cayenne pepper to taste
  • Salt to taste

Bring 2 1/2 cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Slice the sausage links 1/4 inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.

Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

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6 comments on “Jambalaya

  1. Sunflower

    I made this for the children, it smelled & Tasted GREAT! We like is spicy over here so I had to kick it up a few notches with some saute peppers!

  2. Scott

    I feel determined to eat vegetarian without tofu.
    This dish sounds great, I am using slices of avocado instead.

  3. Nava Post author

    Scott, this isn’t exactly with tofu; it’s made with vegan sausage, which, if you use Tofurky or Field Roast has a nice spicy flavor and adds interesting texture to the dish. If you try it, let us know how you like it!

  4. Stephen

    I have a huge problem with textures of food (it’s all in my mind). How is the texture of tofurky or the vegan sausage? I’m thinking about adding mushrooms instead. Thank you in advanced Stephen.

  5. Nava Post author

    Hi Stephen, the vegan sausage has a kind of chewy texture, not unpleasant, but that’s subjective. If you enjoy the taste and texture of mushrooms, go ahead and used them instead. I think they’d work well in this recipe.

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