This vegan Jambalaya from The Lusty Vegan is flavorful, filling, and maybe a little indulgent.
Jambalaya, Vegan Jambalaya
AuthorAyindé Howell and Zoë Eisenberg
3/4cupchopped green bell pepper
1 1/2teaspoonsred pepper flakes. reduce for less heat
1/4teaspooncayenne pepper, optional
2medium tomatoes, cored, seeded, and chopped
115-ounce can red kidney beans, rinsed and drained
2tablespoonsvegan Worcestershire sauce
3/4cupdry brown rice
8ouncesvegan sausage links, sliced in rounds
1/4cupgrapeseed or safflower oil
2tablespoonssalt-free Cajun seasoning
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.