In honor of Mardi Gras, make a lighter (yet still flavor-packed) vegan version of the New Orleans favorite, jambalaya. The Cajun Trinity (and mirepoix variant), sautéed onion, bell pepper, and celery, along with the Creole seasoning give this dish a certified Southern flavor, while the rice, vegetables, and broth thicken to create a rich, creamy texture. This dish does require a few hours to prepare, but the payoff is worth the patience, and Cajun dishes are all about slow cooking and bringing people together. Serve the dish with sautéed collard greens and corn bread!
Check out the recipe here.
4 tablespoons olive oil Serves 6.
1 medium onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
2 teaspoons Tony Chachere's Original Creole Seasoning
4 cloves garlic, minced
1 can diced tomatoes
3 bay leaves
2 teaspoons vegan Worcestershire sauce, like Annie's Naturals Organic Vegan Worcestershire Sauce
1 teaspoon hot sauce, optional
3/4 cup brown rice
3 cups Imagine Organic No-Chicken Broth or vegetable stock
1 package (4 links) Field Roast Sausage (Smoked Apple Sage or Italian), sliced
1/2 bunch parsley leaves, minced
Tony Chachere's, hot sauce, and pepper to taste
Source: Calorie Count
4 tablespoons olive oil