Vegan sausage jambalaya

Name: Vegan sausage jambalaya
Yield: 4 people
Cuisine: British
Ingredients: sunflower oil; 6-8 vegan sausages (I like the chorizo-style sausages for this dish, but any kind is fine), chopped into pieces about 2 cm long; 1 large onion; 1 tsp minced garlic (or 2 chopped cloves); 2 tbsp tomato puree; 3 tbsp cajun spice mix (or use the spices listed below); 1 tbsp brown sugar; 1 tbsp lemon juice; 1-2 peppers, any colour; 4 small / medium carrots; 500 ml vegetable stock; 2 cups long grain rice; 1 tin chopped tomatoes; 1 tin red kidney beans; Other vegetables if you like. A double-handful of frozen sweetcorn adds some nice colour, for example; 2 tsp chilli powder (mild for me!); 1 tsp cumin; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp sweet paprika; 1/2 tsp smoked paprika; 1/2 tsp cinnamon; 1 tsp oregano; 1 tsp coriander leaf

Angela 🥗 @Angela

A veg-friendly recreation of the classic Louisiana dish.

Jambalaya was originally an attempt to recreate paella with local ingredients - traditionally including sausage and shrimp. This is a tasty vegan rip-off! :)

A veg-friendly recreation of the classic Louisiana dish.

Jambalaya was originally an attempt to recreate paella with local ingredients - traditionally including sausage and shrimp. This is a tasty vegan rip-off! :)

Angela 🥗 @Angela

A veg-friendly recreation of the classic Louisiana dish.

Jambalaya was originally an attempt to recreate paella with local ingredients - traditionally including sausage and shrimp. This is a tasty vegan rip-off! :)

A veg-friendly recreation of the classic Louisiana dish.

Jambalaya was originally an attempt to recreate paella with local ingredients - traditionally including sausage and shrimp. This is a tasty vegan rip-off! :)

Saved

Ingredients

4 people

sunflower oil
6-8vegan sausages (I like the chorizo-style sausages for this dish, but any kind is fine), chopped into pieces about 2 cm long
1large onion
1 tspminced garlic (or 2 chopped cloves)
2 tbsptomato puree
3 tbspcajun spice mix (or use the spices listed below)
1 tbspbrown sugar
1 tbsplemon juice
1-2peppers, any colour
4small / medium carrots
500 mlvegetable stock
2 cupslong grain rice
1 tinchopped tomatoes
1 tinred kidney beans
Other vegetables if you like. A double-handful of frozen sweetcorn adds some nice colour, for example
Cajun spice mix
2 tspchilli powder (mild for me!)
1 tspcumin
1 tsponion powder
1 tspgarlic powder
1 tspsweet paprika
1/2 tspsmoked paprika
1/2 tspcinnamon
1 tsporegano
1 tspcoriander leaf

Saved

Steps

1

Heat the oil in a large casserole dish over a low heat. Add the sausages. Fry gently while you chop the onion. Then add the onion, garlic and tomato puree. Cook for a few minutes to soften the onion.
2

Now stir in the spices, sugar and lemon juice. Let that fry gently while you chop the pepper and carrots. Add the pepper, carrots, and a little stock to keep the mixture moist. Cook that for a few minutes while you measure out the rice, open the cans and drain / rinse the beans.
3

Add the rice, tomatoes, beans and any other vegetables you'd like to use. Stir. Pour over the stock. Cover the pan and leave to simmer for 20 to 30 minutes, stirring occasionally.