Vegan Jambalaya

• Produce

  • 1/4 cup Bell pepper, sweet red, or yellow green
  • 1/4 cup Celery
  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1/2 cup Tomatoes, fresh
  • 1 Veggies

• Canned Goods

  • 1/2 cup Vegetable stock

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Brown sugar
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 tablespoon Bragg Liquid Amino (or soy sauce
  • 1/2 package Vegan chorizo sausage or my homemade (gluten-free vegan chorizo recipe

Found on namelymarly.com

Description

Directions

• Warm up the oil in a skillet over medium heat and onion and cook until translucent. Add the brown sugar and raise the heat a bit and cook until the onions take on a caramelized look, nice and browned on the edges. Remove from heat.
• Add the chopped garlic, peppers, and celery and stir. I like for these ingredients to take on a little of the leftover heat from the pan, but not to cook too quickly at this point.
• Add the rice, seasonings, chopped tomatoes, Bragg (or soy sauce) and vegetable stock and stir until well combined. Place the skillet back on the burner and heat it up to medium heat again. When youre ready, add the sausage. The Yves Chorizo sausage seems to work best by stirring it into the mixture (rather than leaving it as slices). You can use the full package if youd like a stronger sausage flavor. Bring this to a simmer and then reduce heat to low.
• In the meantime steam the veggies of your choosing and serve them over the warm Vegan Jambalaya.

Nutrition