vegan jambalaya


4 meatless sausages, sliced

1 large red pepper, chopped

2 stalks celery, chopped

1/2 yellow onion, chopped

2 garlic cloves, minced

1 tsp dried oregano

1/2 can fire roasted diced tomatoes

1/2 cup water or vegetable broth

1/2 tsp salt

1/2 cup brown rice

1 1/2 cups water


Bring the rice and water to a boil on the stove. Once boiling, cover and reduce heat to low. Cook for 30 minutes or until rice is tender. Fluff with a fork and set aside.

Spray a large pan with cooking spray. Heat pan over medium/high heat and then add sliced (or crumbled!) meatless sausages. Cook for five minutes, stirring with spatula. Then, add chopped onion, celery and bell pepper. Cook for 6-8 minutes until onion is translucent and soft. Add garlic and saute 30 more seconds.

Pour in diced tomatoes and water (or broth if using). Add salt and oregano. Bring to a simmer and let cook for 5 minutes or so until most of the water evaporates. Add rice and stir well to combine.

Serve with hot sauce!


1 hour (includes time to cook rice)