Pasta Jambalaya

vegan pasta jambalaya

Here’s one of my favorite uses for vegan sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal, as is Creole Coleslaw. 

Serves: 4 to 6

  • 8 ounces pasta (such as penne, cavatappi,
    or gemelli, preferably whole grain)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, minced
  • 2 medium celery stalks, diced
  • 1/2 medium bell pepper, any color
  • 2 links vegan sausage, sliced no thicker than 1/2 inch
    (Tofurky and Field Roast are both good brands)
  • 15- to 16-ounce can diced tomatoes (try fire-roasted)
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Cayenne pepper or dried hot red pepper flakes to taste
  • Salt and freshly ground pepper to taste
  • 1/4 cup minced fresh parsley, or more, to taste
  • Thinly sliced fresh basil leaves, as desired

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the garlic, celery, bell pepper, and sausage; continue to sauté until all the vegetables are lightly browned.

Add the tomatoes, paprika, and thyme. Continue to cook for 6 to 8 minutes.

Stir in the cooked pasta. Season with cayenne or red pepper fakes, salt, and pepper.

Stir in the fresh herbs, reserving some for garnish if you’d like, then serve.

vegan pasta jambalaya recipe

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