Dinner
Vegan Jambalaya
Smoky vegan sausage sizzles with onion, bell pepper, celery, and jalapeño, releasing rich aromas into the pan. Long-grain rice simmers in vegetable broth and tomatoes until every grain turns plump and flavorful, delivering a hearty, spiced finish.
- Total
- 55 min
- Prep
- 25 min
- Cook
- 30 min
- Serves
- 6
Nutrition per Serving
- Calories
- 264
- Protein
- 8g
- Carbs
- 42g
- Fat
- 7g
- Fiber
- 5g
- Sugar
- 8g
- Sodium
- 398mg
Ingredients
- 1 tbsp canola oil
- 6 oz vegan spicy smoked sausage (such as Field Roast Smoked Apple Sage Sausage), casings removed, sausage chopped
- 2 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 2 medium jalapeño peppers, seeded and minced
- 1 cup long-grain white rice
- 2 cup low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes, undrained
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1/2 cup chopped scallions
Instructions
- Heat oil in a large skillet over medium-high heat. Add sausage; cook, stirring often, until browned, 4 to 5 minutes. Add onion, bell pepper, celery and jalapeños; cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add rice; stir until coated. Add broth, tomatoes and their juice, pepper and salt; let the mixture come to a boil. Reduce heat to medium-low; cover and simmer until the rice is tender, about 20 minutes. Sprinkle with scallions.