A combination of red beans and vegan sausage provides the protein in this easy vegan jambalaya, made with the culinary holy trinity of onion, green bell pepper, and celery, and simmered in a spicy tomato broth. Have some hot cooked rice ready to spoon the jambalaya over — brown rice is preferable, though white is fine if that’s what you prefer.
Excerpted from Veganize It! © 2017 by Robin Robertson. Reprinted by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by William and Susan Brinson.
- 1 tablespoon olive oil
- 4 to 6 vegan sausage links, cut into 1/2-inch slices
- 1 yellow onion, chopped
- 1/2 cup chopped celery
- 1 green bell pepper, cored, seeded, and chopped
- 3 garlic cloves, minced
- 1/2 cup water
- 2 tablespoons tomato paste
- 14.5-ounce can fire-roasted diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon filé powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups cooked or one 15-ounce can dark red kidney beans, drained and rinsed
- 1 teaspoon Tabasco sauce
- Cooked brown rice, for serving
- Heat the oil in a large pot over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove the sausage from the pot.
- Return the pot to the heat and add the onion, celery, bell pepper, and garlic.
- Add the water and cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften.
- Stir in the tomato paste, then add the tomatoes, thyme, filé powder (if using), salt, cayenne, and beans. Cover and simmer for 20 minutes, or until the vegetables are tender.
- A few minutes before serving time, stir in the Tabasco and the reserved sausage. Taste and adjust the seasonings, if needed. Serve hot over rice.
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