30 Minute Vegan Jambalaya

30 Minute Vegan Jambalaya

Unfortunately I do have to still eat healthy despite the holiday season. It would not be appropriate for my on diet to only eat Gingerbread Cake Donuts with Cream Cheese Frosting and Spiked Mint Hot Cocoa no matter how easy they are to make. Or how delicious they taste together!

I remember eating jambalaya as a child coming home from a long day of after school activities and feeling instantaneously warmer. To me, jambalaya is the ultimate comfort food with the Cajun spices, fresh flavors of peppers and tomatoes, and the heartiness of sausage and chicken.

Of course, that last bit is not necessarily vegan - but it can be vegan! The beauty of the twenty-first century is there are so many animal-free meat options that this dish won't be hard to pull together. Some vegan protein options are sausage, chicken, shredded pork, or anything else that you would traditionally find in Cajun food. If I'd had any on hand, I would have added Upton's Chicken for extra flavor and protein. Sadly the vegan food gods have not found a replacement for shrimp, but when they do it will be all up in my homemade jambalaya!

My favorite part of this recipe is it's fast cooking - max 30 minutes! The most labor intensive step is chopping and dicing a few ingredients, but once everything is on the stove it's just smooth sailing and stirring until the 30 minutes are up. While the rice cooks, you can prep and cook your vegetables and serve everything together while an episode of The Office plays in the background... that is if you're just like me. Sex and The City is an appropriate alternative.

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Ingredients

  • 4 links of Field Roast Mexican Chipotle Sausage
  • 2 boxes of Zatarain's New Orleans Style Yellow Rice
  • 1 red bell pepper
  • 4 stalks of celery
  • 1 10 oz. can diced tomatoes
  • 1/2 tbsp oregano
  • 1 poblano pepper
  • 2 cloves garlic, minced
  • 1/2 sweet onion, diced
  • 1/3 cup vegetable broth
  • 1 tbsp olive oil
  1. Follow the cooking instructions on the Zatarain's box for the rice.
  2. While the rice cooks, dice the red bell pepper, celery, and sweet onion. After that is completed mince the garlic and roughly chop the poblano pepper. Wash your hands after just in case you touch your eye! Don't need hot pepper in your eye.
  3. Drizzle your olive oil into a 2-3 inch deep sauce pan. Once the oil has heated up, add the onion and celery stalks, stirring to help coat in the oil and let simmer on medium heat until the onion becomes fragrant. Add the poblano pepper, diced tomatoes, garlic and sausage with the oregano half of the vegetable broth, stirring to combine everything. Cover with a lid and increase heat to medium high.
  4. Check on the rice while the vegetables cook, stirring occasionally to prevent burning at the bottom.
  5. Once the rice has finished cooking, let rest for five minutes while you check the vegetables and sausage. The celery should be firm with a slight crunch but not too crunchy.
  6. Add the rice to a deep serving bowl then add the vegetables and sausage on top as shown in the photos above. Serve immediately or portion into one cup containers to eat for lunch or dinner throughout the week. Enjoy!
Buffalo "Chicken" Salad with Homemade Ranch

Buffalo "Chicken" Salad with Homemade Ranch

Spiked Mint Hot Cocoa

Spiked Mint Hot Cocoa