One-Pot Vegan Jambalaya

• Meat

  • 4 Sausages, vegan

• Produce

  • 3 Bay leaves
  • 3 Bell peppers
  • 3 Celery stalks
  • 2 Garlic cloves
  • 2 cups Grape tomatoes
  • 1 cup Mushrooms
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, ground
  • 1 White or yellow onion

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 tsp Vegan worcestershire sauce

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 cup Vegan chick'n, cut into small pieces

Found on peta.org

Ingredients

• 2 Tbsp. olive oil
• 1 white or yellow onion, chopped
• 3 bell peppers, chopped
• 3 celery stalks, sliced
• 2-3 garlic cloves, minced
• 2 cups grape tomatoes
• Salt and pepper, to taste
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. ground thyme
• 3 cups vegetable broth
• 1 tsp. vegan Worcestershire sauce (try Annies)
• 3 bay leaves
• 1 cup uncooked brown rice
• 1 cup mushrooms, chopped (optional)
• 1 cup vegan chickn, cut into small pieces
• 4 vegan sausages, sliced (try Cajun-Style Artisan Tofurky Andouille Sausages)

Directions

• In a large saucepan, heat the olive oil on medium-high. Add the onion, bell pepper, celery, garlic, and tomatoes. Cook for a couple of minutes. Add the salt, pepper, cayenne, paprika, oregano, and thyme. Cook for 1 minute.Stir in the broth, vegan Worcestershire sauce, and bay leaves. Bring to a boil and add the rice. Reduce the heat to a simmer and cook for 20 to 30 minutes, stirring occasionally and adding more broth if necessary.When the rice is almost done, stir in the mushrooms, vegan chickn and sausage. Cook until heated through and serve.Makes 6 to 8 servings