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.
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