▢ Olive Oil ▢ Onion ▢ Celery ▢ Green Bell Pepper ▢ Red Bell Pepper ▢ Jalapeno ▢ Salt ▢ Pepper ▢ Cloves Garlic ▢ Rice ▢ Tomato Paste ▢ Paprika
▢ Oregano ▢ Dried Basil ▢ Cajun Seasoning ▢ Diced Tomatoes ▢ Vegetable Broth ▢ Chickpeas ▢ Kidney Beans Optional ▢ Beyond Sausages ▢ Hot Sauce ▢ parsley ▢ Green Onions
Heat the Spices and Veges
In a large cast-iron casserole, heat olive oil over medium heat. Add onions, celery, bell peppers, and jalapeno slices.
1
Cook and add Rice
Cook for 4 minutes. Stir in garlic, rice, tomato paste, sweet paprika, oregano, basil, Cajun seasoning, and cook for 1 minute.
2
Add Tomatoes
Stir diced canned tomatoes and vegetable broth into the Vegan Jambalaya rice and spices.
3
Simmer Jambalaya Sauce
Cover the Jambalaya and cook for 15 minutes over medium heat until rice is cooked.
4
Add Chickpeas
Stir in chickpeas and red kidney beans, cover, and cook again for 5-9 minutes on low-medium heat.
5
Cook Vegan Sausages
Meanwhile, warm a skillet over medium heat with 1 teaspoon of olive oil. Fry the Beyond sausage for 5-7 minutes on all sides. Remove from heat and slice.
6
Add Vegan Sausages
Stir in the plant-based sausage slices into the vegan jambalaya casserole and cook again.
7
Serve the Jambalaya
Serve with sliced green onions, a drizzle of hot sauce, and finely chopped parsley.
8
Prep Time: 20 minutes Cook Time: 20 minutes Makes: 6 Servings Calories: 195 kcal per Serving