▢ 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.
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.
Stir diced canned tomatoes and vegetable broth into the Vegan Jambalaya rice and spices.
Simmer Jambalaya Sauce
Cover the Jambalaya and cook for 15 minutes over medium heat until rice is cooked.
Stir in chickpeas and red kidney beans, cover, and cook again for 5-9 minutes on low-medium heat.
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.
Add Vegan Sausages
Stir in the plant-based sausage slices into the vegan jambalaya casserole and cook again.
Serve the Jambalaya
Serve with sliced green onions, a drizzle of hot sauce, and finely chopped parsley.
Prep Time: 20 minutes Cook Time: 20 minutes Makes: 6 Servings Calories: 195 kcal per Serving