Vegan Recipe: Jambalaya
Last Friday night I played a gig with Joel and Christo. One of the songs that we performed was Jambalaya. I was craving it ever since so I just had to make it.
Spicy vegan sausages - Jackfruit - Rice - Beans - Onions - Peppers - Garlic - Tomatoes
~ 3 onions
~ 6 cloves garlic
~ 2 jalapeños
~ 3 tablespoons olive oil
~ 28 ounces crushes tomatoes (large can)
~ 28 ounces diced tomatoes (large can)
~ 4 cups vegetable broth
~ 1/2 teaspoon oregano
~ 1 teaspoon paprika
~ 1/4 teaspoon liquid smoke
~ 2 tablespoons vegan worcestershire sauce
~ 3 tablespoons Frank's hot sauce
~ 2 cups rice
~ 1 package spicy vegan sausages
~ 15 ounces black beans (small can)
~ 15 ounces kidney beans (small can)
~ 2 cups chopped colorful peppers
~ 1/3 cup chopped parsley
~ 17 ounces jackfruit (canned in water)
~ 1 teaspoon old bay seasoning
I love this brand of meatless sausages. All the ones that I have tried are great and there is no soy in them....
only grains and vegetables.
~ Chop the onions, garlic and jalapeños.
~ Sauté them with olive oil in a large pot for about 5 minutes or until they have begun to caramelize.
~ Add the crushed tomatoes, diced tomatoes, vegetable broth, worcestershire sauce, hot sauce, oregano, paprika, and liquid smoke.
~ Cook until hot and bubbly.
~ Add the rice.
~ Cover and cook until most of the liquid has been absorbed (15 to 20 minutes).
~ Cut up the vegan sausages.
~ Drain and rinse beans.
~ Stir the sausages and beans into the rice mixture.
~ Continue to cook until peppers start to soften (about 5 minutes)
~ While the jambalaya is cooking sauté the jackfruit in some olive oil with the old bay seasoning.
~ After the peppers have softened, stir in the parsley and turn off the heat.
~ Serve the jambalaya topped with jackfruit, parsley, and some extra hot sauce.