Vegan Jambalaya

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This dish always reminds me of New Orleans.

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  • 6
  • Average
  • 15 mins
  • 30 mins
  • Average budget

Ingredients

  • 1 sweet onion, chopped
  • 1 lg hot pepper
  • 1 tbsp garlic, minced
  • 3 celery, diced
  • 1 tsp seasoning salt
  • 1 tsp spicy pepper blend seasoning
  • 1 tsp thyme
  • 1 lg can tomatoes, crushed with juices
  • 1 cup vegetable broth
  • 2 tbsp creole hot sauce
  • 2 pkg vegan chick'n strips
  • 1 pkg vegan chorizo, chopped
  • 2 cups rice, cooked

Preparation

Step 1

Cook rice. Saute onions and garlic until caramelized. Add celery and peppers, cook 3 minutes.

Step 2

Fry chorizo and chick'n until browned.

Step 3

Combine remaining ingredients, simmer until thickened.

View complete recipe

You can make your own chorizo by combining:1 1/2 cups vegetable broth, 1/3 cup tomato paste, 3 tbsp chili sesame oil, 3 tbsp red wine vinegar, 2 tbsp garlic, minced, 1 2/3 cups wheat gluten, 1/4 cup chickpea flour, 3 tbsp nutritional yeast flakes,4 tbsp smoked paprika, 2 tsp chilli powder, 2 tsp chilli flakes, 3 tsp oregano,2 tsp cumin, 1 tsp coriander, 1 1/2 tsp cayenne, 1 1/2 tsp salt, 1/2 tsp ground black pepper. Mix well. Preheat oven 325*F. Make sausages, roll tightly in tin foil, and twist ends closed. Bake 1 1/2 hours until cooked through.

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