Vegan Jambalaya

Are you looking for some awesome plant-based dishes? Here is the most appetizing recipe for Vegan Jambalaya stemming from the southern US. It is a great choice for a plant-based arrangement of the classic recipe. It is a combination of celery, bell peppers, onions, and then the tomatoes. Cajun gives a flavorful taste to make it a good choice for vegans.

Tips for making the best jambalaya

Water: Add water accordingly, if you only stick to the required amount of water the rice may not cook properly or will become overcooked.

Use a good quality seasoning:

• Try to use high-quality seasoning: it will help you to attain the best and the most delicious taste. It has a good number of salt intake, if you are looking to reduce the amount of salt in it, use salt-free cajun seasoning.
• Vegan Sausage: Use a sausage you like, but it should be vegan-friendly.
• Vegetables: Try to use fresh and green vegetables to make them more nutritious or have a good appearance. Frozen ones will also work but if they do not become soggy after reaching room temperature.

Ingredients:

• Fresh chopped parsley and green onion
• Okra 1 cup, thinly sliced, (optional)
• 2 3/4 cup water
• 1 1/2 cups long-grain white rice, uncooked
• 2 teaspoons vegan Worcestershire sauce
• 14-ounce can of crushed tomatoes
• Dried thyme 1 teaspoon
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt (omit if your cajun seasoning contains salt)
• 2-3 tablespoons cajun seasoning
• 6 cloves garlic, minced
• 3 stalks celery, chopped
• 1 green bell pepper, diced
• Red bell pepper, diced 1
• Large yellow onion, chopped 1
• 1 package vegan sausage (13 oz), sliced
• 3 tablespoons olive oil, divided

Instructions:

1. Use a large pan and then add the olive oil to it and then warm it over medium-high heat.
2. Then, add the sausages and the tablespoon of the cajun seasoning and then saute it for 5 minutes, until it becomes brown.
3. Transfer the sausages to the bowl/plate and set aside.
4. In the identical pan, add the oil, onions,  celery, and then the bell pepper.
5. Saute them for 5 to 7 minutes and stir them in between.
6. Add the garlic a tablespoon of the seasoning the salt ( if your seasoning does not contain salt), thyme, and also the cayenne pepper, and then cook for other minutes.
7. Add in the Worcestershire sauce, rice, water, and then the crushed tomatoes.
8. Mix them well and then allow them, to boil.
9. Then, simmer at low heat and then cook for half an hour, or cook until the rice is soft.
10. If you observe that the mixture is sticking, you can add more water.
11. Add the seasoned sausage and the okra to the pan and then mix well.
12. You can add salt, pepper, and more seasoning if you like.
13. Spread the onions and the parsley and then serve.

Notes:

1. You can also use brown rice instead of white one, but you need to add a little more water.
2. Leftover Jambalaya can be kept in the fridge for up to 3 days.

Nutritional facts:

• Serving: 1serving
• Calories: 286kcal
• Protein: 16g
• Carbohydrates: 49g
• Sugar: 6g
• Sodium: 560mg
• Fat: 8g
• Fiber: 4g