Vegetarian Recipe | Vegan Jambalaya

Vegan Jambalaya

1 red onion, chopped
3 cloves of garlic, minced
1 red bell pepper, cut into medium-sized chunks
2 stalks of celery, chopped
2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
1 can (14 oz) crushed tomatoes, drained
1 can (14 oz) kidney beans, drained
2 teaspoons dried oregano

  • In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
  • Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
  • Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.
  • etc
  • etc

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