Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage along with another meat or seafood. The vegetables are usually a mixture known as the “holy trinity” in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, and garlic are also used. This vegan Jambalaya from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg is made with kidney beans, vegan sausage, and seitan.
This vegan Jambalaya from The Lusty Vegan is flavorful, filling, and maybe a little indulgent.
- 2 tablespoons vegan butter
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 tablespoon chili powder
- 1 tablespoon ground sage
- 1 1/2 teaspoons red pepper flakes. reduce for less heat
- 1 teaspoon ground thyme
- 1/4 teaspoon cayenne pepper, optional
- 2 cloves garlic minced
- 2 medium tomatoes, cored, seeded, and chopped
- 3 bay leaves
- 1 15-ounce can red kidney beans, rinsed and drained
- 2 tablespoons vegan Worcestershire sauce
- 3/4 cup dry brown rice
- 8 ounces vegan sausage links, sliced in rounds
- 4 ounces seitan, chopped
- 1/4 cup grapeseed or safflower oil
- 2 tablespoons salt-free Cajun seasoning
- Sea salt
In a large skillet over medium-high heat, melt the butter. Add the bell pepper, onion, and celery and sauté for approximately 5 minutes.
Add the chili powder, sage, red pepper flakes, thyme, cayenne (if using), garlic, tomatoes, bay leaves, beans, and Worcestershire sauce. Stir in the rice and slowly add 3 cups of water. Reduce heat to medium, cover, and cook until rice absorbs wa- ter and is tender, stirring occasionally, about 35 minutes.
In a medium bowl, combine the sausage, seitan, oil, and Cajun seasoning. Mix well to coat. Once rice is almost done, add the sausage mixture to the skillet and mix well. Add salt to taste.
Cover and cook for another 5 minutes. Serve hot.
From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.