Vegan Jambalaya

🛒 Ingredients

• Olive oil 30 g · 265 kcal
• Yellow onion 200 g · 80 kcal
• Celery stalks 100 g · 16 kcal
• Red bell pepper 150 g · 45 kcal
• Green bell pepper 150 g · 45 kcal
• Garlic cloves 20 g · 30 kcal
• Vegan sausage (gluten-free, soy-based) 200 g · 500 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Vegetable broth (gluten-free) 960 g · 40 kcal
• Long-grain white rice 300 g · 1080 kcal
• Canned kidney beans, drained and rinsed 240 g · 240 kcal
• Smoked paprika 10 g · 28 kcal
• Dried thyme 2 g · 5 kcal
• Dried oregano 2 g · 5 kcal
• Cayenne pepper 2 g · 6 kcal
• Bay leaves 2 g · 0 kcal
• Fresh parsley, chopped (for garnish) 10 g · 4 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced vegan sausage and cook until lightly browned, about 5-7 minutes. Remove sausage and set aside.
2. Add onion, celery, red bell pepper, and green bell pepper to the pot; cook until vegetables soften, about 8-10 minutes. Stir in minced garlic, smoked paprika, dried thyme, dried oregano, and cayenne pepper, cooking for another minute until fragrant.
3. Stir in the diced tomatoes, vegetable broth, and bay leaves. Bring the mixture to a simmer.
4. Add the uncooked rice and kidney beans. Bring back to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Once the rice is cooked, remove the bay leaves, then gently stir in the reserved vegan sausage. Fluff with a fork and let stand for 5 minutes before serving.
6. Garnish with fresh chopped parsley before serving.