American•healthy

Vegan Jambalaya

An easy flavorsome Cajun seasoned rice dish with lots of beans and vegetables.

Ingredients

Quantities are shown as originally provided.

2 tablespoons Olive Oil
1 cup Onion (diced)
2 ribs Celery (diced)
1 Green Bell Pepper (cored, diced)
1 Red Bell Pepper (cored, diced)
1-2 Jalapeno Pepper (seeded, finely chopped, add only if you love your dish very spicy! )
1 teaspoon Salt
1/4 teaspoon Pepper
6 cloves Garlic (minced)
1 cup Long Grain Rice
2 tablespoons Tomato Paste
1/4 teaspoon Sweet Paprika
1 teaspoon Oregano
1 teaspoon Dried Basil
3 teaspoons Cajun Seasoning
1 can Diced Tomatoes ((14.5oz))
2 cups Vegetable Broth
1 can Chickpea (drained, rinsed)
1 can Kidney Beans (drained, rinsed)
6 oz Beyond Sausage (grilled, sliced)
1 tablespoon Hot Sauce
1 tablespoon Parsley (chopped)
2 Green Onion (thinly sliced)

1
In a large cast-iron casserole, heat olive oil over medium heat.
2
Add onions, celery, bell peppers, and jalapeno slices if you like your dish on the spicy side. Season with salt and pepper.
3
Cook for 4 minutes, or until just tender.
4
Stir in garlic, rice, tomato paste, sweet paprika, oregano, basil, Cajun seasoning, and cook for 1 minute.
5
Stir in diced canned tomatoes and vegetable broth.
6
Cover and cook for 15 minutes over medium heat until rice is cooked.
7
Stir in chickpeas and red kidney beans, cover, and cook again for 5-9 minutes on low-medium heat.
8
Meanwhile, warm a skillet over medium heat with 1 teaspoon of olive oil. Fry the beyond sausage for 5-7 minutes on all sides. Remove from heat and slice.
9
Stir in the sausage slices into the jambalaya casserole.
10
Serve with sliced green onions, a drizzle of hot sauce, and finely chopped parsley.