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Vegan Jambalaya

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

You won't miss the meat in this healthy jambalaya recipe. Vegan smoked sausage takes its place while the classic "trinity" of vegetables—onion, red bell pepper and celery—get a kick from jalapeño peppers. And everything is cooked in one skillet, which means cleanup is a breeze!

Ingredients:
  • 1 tablespoon neutral oil, such as canola or avocado
  • 6 ounces vegan spicy smoked sausage (such as field roast smoked apple sage sausage), casings removed, sausage chopped
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 2 medium jalapeño peppers, seeded and minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium vegetable broth
  • 1 (15 ounce) can no-salt-added diced tomatoes, undrained
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ½ cup chopped scallions
Directions:
  1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, stirring often, until browned, 4 to 5 minutes. Add onion, bell pepper, celery and jalapeños; cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add rice; stir until coated. Add broth, tomatoes and their juice, pepper and salt; let the mixture come to a boil. Reduce heat to medium-low; cover and simmer until the rice is tender, about 20 minutes. Sprinkle with scallions.
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