Jammin' Vegetable Jambalaya

READY IN: 1hr 20mins
Recipe by Lifla

Adapted from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson

Top Review by ladypit

Excellent. I omitted the celery and used a little more pepper. My spices were dried (and I forgot the parsely). I used gimme lean sausage style and, instead of putting some in the fridge, used the whole 14 oz package. This was tasty and hearty served with rice. Everyone enjoyed it, which is always nice with a healthy recipe!

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
  2. Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
  3. Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
  4. Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
  5. Serve over hot rice.

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