Vegan Jambalaya

Bring the flavors of New Orleans home with this Vegan Jambalaya that celebrates brown rice, creole seasonings, and steamed veggies.

Course Main Course

Cuisine American

Keyword Vegan Jambalaya

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 294kcal

Author Namely Marly

Ingredients

2 tablespoons olive oil
1 medium onion chopped
1 teaspoon brown sugar
2 - 4 cloves of garlic chopped
1/4 cup chopped sweet bell pepper green, red, or yellow
1/4 cup chopped celery
2 cups cooked brown rice
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper more or less to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup fresh tomatoes chopped
1 tablespoon tamari , or soy sauce
1/2 - 1 cup vegetable stock
2/3 cup Vegan Chorizo
Steamed veggies of your choice I used asparagus, sweet peppers, mushrooms, and summer squashes

Instructions

Warm up the oil in a skillet over medium heat and onion and cook until translucent. Add the brown sugar and raise the heat a bit and cook until the onions take on a caramelized look, nice and browned on the edges. Remove from heat.
Add the chopped garlic, peppers, and celery and stir. I like for these ingredients to take on a little of the leftover heat from the pan, but not to cook too quickly at this point.
Add the rice, seasonings, chopped tomatoes, tamari (or soy sauce) and vegetable stock and stir until well combined. Place the skillet back on the burner and heat it up to medium heat again. When you're ready, add the sausage. The Yves Chorizo sausage seems to work best by stirring it into the mixture (rather than leaving it as slices). You can use the full package if you'd like a stronger sausage flavor. Bring this to a simmer and then reduce heat to low.
In the meantime steam the veggies of your choosing and serve them over the warm Vegan Jambalaya.

Notes

To make this recipe in a crockpot, cook the onion in the skillet as directed. Then add the remaining ingredients (except the vegetables and chorizo) in a crockpot. Cook on low for 4 hours. Before serving add the vegan chorizo and cook for another 15 minutes to heat it through. Then add steamed veggies and serve.

Nutrition