Yields8 Servings

Recipe and photo courtesy of Jenn Sebestyen, Veggie Inspired

This recipe first appeared on Veggie Inspired at https://www.veggieinspired.com/vegan-jambalaya/.

Packed with plant based protein, lots of veggies, and smoky flavor, this Vegan Jambalaya is hearty and comforting!

Ingredients
 4 oz Nature's PRIME Chunks (cooked according to package directions)
 6 cups Low-sodium vegetable broth divided (or 4 cups water and 2 cups broth)
 3 tbsp Oil, divided
 2 Vegan sausages sliced into bite size rounds
 1 tbsp Poultry seasoning
 1 tbsp Nutritional yeast
 2 tbsp Coconut aminos or tamari
 1 Yellow onion, diced
 1 Green bell pepper, seeded
 1 Red bell pepper, seeded
 2 Ribs celery, diced
 3 Garlic cloves, diced
 1 tsp Dried thyme
 1 tsp Dried oregano
 1 tsp Smoke paprika
 ½ tsp Celery salt
 1 tsp Salt, or to taste
 ½ tsp Black pepper, or to taste
 ¼ tsp Crushed red pepper flakes, optional
 28 oz Crushed tomatoes
 1 ½ cups Jasmine rice or other long grain white rice
 2 Green onions, sliced
 ¼ cup Fresh parsley, chopped
 ¼ cup Hot sauce, optional

Instructions
1

Bring 4 cups of vegetable broth (or water) to a boil and pour in the Nature's PRIME Chunks. Cook on a low boil for 20 minutes until the Chunks are rehydrated and tender. Place a strainer in a large bowl and drain the Chunks, reserving the broth (you should have about ¾ cup)! Using the back of a spoon or spatula, press down on the Chunks to release as much liquid as possible. Set aside to continue draining.

2

While the Nature's PRIME Chunks are draining, heat 1 tablespoon oil over medium-high heat in a large, deep skillet. Add the vegan sausage slices and sauté for 5 to 6 minutes, turning them over half way, until browned on both sides. Transfer to a plate or bowl and set aside.

3

In the same skillet, heat another 1 tablespoon of oil and add the drained Nature's PRIME Chunks, poultry seasoning, nutritional yeast, and coconut aminos. Stir well to combine. Sauté over medium-high heat until browned, about 5 to 6 minutes. Transfer to the plate with the vegan sausages and set aside.

4

In the same skillet, heat the remaining tablespoon of oil and sauté the onion over medium heat for 5 to 6 minutes, until soft and translucent.

5

Add the bell peppers, celery, garlic, thyme, oregano, smoked paprika, celery salt, salt, pepper, and crushed red pepper flakes, if using. Stir well to combine.

6

Add the crushed tomatoes, reserved broth (you should have about ¾ cup - see note*), 2 more cups of broth, and the rice. Stir well to ensure all of the rice is covered in liquid. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 20 minutes until the rice is tender and cooked through. Stir occasionally so the rice doesn't stick to the bottom of the skillet.

7

Add the vegan sausage and Nature's PRIME Chunks back into the skillet with the rest of the ingredients and stir well to combine.

8

Garnish with green onions and chopped parsley.

9

Serve with a few dashes of hot sauce over individual servings, if desired.

Notes:
* You should have about ¾ cup of broth reserved after draining the Nature's PRIME Chunks. If you have less, add broth or water to make up the difference.
* Boil Improved Nature’s PRIME Chunks in vegetable broth instead of water for added flavor.
* Press as much liquid out of the Chunks as possible, but reserve the broth to add back into the dish.
* To save prep time, chop the vegetables while the Nature's PRIME Chunks are boiling.
* Using a bit of oil to sauté the dried herbs and spices will bring out the most flavor. However, if you follow an oil-free diet, you can sauté in water or broth instead. You can also dry sauté the vegan sausages and Nature's PRIME Chunks in a non-stick skillet.
* Add 1 to 2 jalapeño peppers, along with the bell peppers, if you like your food spicy.
* Use long grain white Jasmine rice, which cooks in just 15 to 20 minutes.
* Stir occasionally while the dish is simmering so the rice doesn't stick to the bottom of the pot.
* Serve with green onions, chopped fresh parsley, and several dashes of hot sauce, if you like.
* To keep this recipe gluten free, choose vegan sausages that are gluten free.
Storage/Freezing:
Store leftover vegan jambalaya in an air-tight container in the fridge for 3 to 4 days. You can also freeze it. Transfer it to a freezer safe container or plastic zip-top bag. It should keep well in the freezer for up to 4 months.
Source: Improved Nature® Published with permission of the author, Jenn Sebestyen, (VeggieInspired.com). All rights reserved.©

Visit ImprovedNatureDirect.com to purchase Nature's PRIME Chunks

Ingredients

Ingredients
 4 oz Nature's PRIME Chunks (cooked according to package directions)
 6 cups Low-sodium vegetable broth divided (or 4 cups water and 2 cups broth)
 3 tbsp Oil, divided
 2 Vegan sausages sliced into bite size rounds
 1 tbsp Poultry seasoning
 1 tbsp Nutritional yeast
 2 tbsp Coconut aminos or tamari
 1 Yellow onion, diced
 1 Green bell pepper, seeded
 1 Red bell pepper, seeded
 2 Ribs celery, diced
 3 Garlic cloves, diced
 1 tsp Dried thyme
 1 tsp Dried oregano
 1 tsp Smoke paprika
 ½ tsp Celery salt
 1 tsp Salt, or to taste
 ½ tsp Black pepper, or to taste
 ¼ tsp Crushed red pepper flakes, optional
 28 oz Crushed tomatoes
 1 ½ cups Jasmine rice or other long grain white rice
 2 Green onions, sliced
 ¼ cup Fresh parsley, chopped
 ¼ cup Hot sauce, optional

Directions

Instructions
1

Bring 4 cups of vegetable broth (or water) to a boil and pour in the Nature's PRIME Chunks. Cook on a low boil for 20 minutes until the Chunks are rehydrated and tender. Place a strainer in a large bowl and drain the Chunks, reserving the broth (you should have about ¾ cup)! Using the back of a spoon or spatula, press down on the Chunks to release as much liquid as possible. Set aside to continue draining.

2

While the Nature's PRIME Chunks are draining, heat 1 tablespoon oil over medium-high heat in a large, deep skillet. Add the vegan sausage slices and sauté for 5 to 6 minutes, turning them over half way, until browned on both sides. Transfer to a plate or bowl and set aside.

3

In the same skillet, heat another 1 tablespoon of oil and add the drained Nature's PRIME Chunks, poultry seasoning, nutritional yeast, and coconut aminos. Stir well to combine. Sauté over medium-high heat until browned, about 5 to 6 minutes. Transfer to the plate with the vegan sausages and set aside.

4

In the same skillet, heat the remaining tablespoon of oil and sauté the onion over medium heat for 5 to 6 minutes, until soft and translucent.

5

Add the bell peppers, celery, garlic, thyme, oregano, smoked paprika, celery salt, salt, pepper, and crushed red pepper flakes, if using. Stir well to combine.

6

Add the crushed tomatoes, reserved broth (you should have about ¾ cup - see note*), 2 more cups of broth, and the rice. Stir well to ensure all of the rice is covered in liquid. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 20 minutes until the rice is tender and cooked through. Stir occasionally so the rice doesn't stick to the bottom of the skillet.

7

Add the vegan sausage and Nature's PRIME Chunks back into the skillet with the rest of the ingredients and stir well to combine.

8

Garnish with green onions and chopped parsley.

9

Serve with a few dashes of hot sauce over individual servings, if desired.

Notes:
* You should have about ¾ cup of broth reserved after draining the Nature's PRIME Chunks. If you have less, add broth or water to make up the difference.
* Boil Improved Nature’s PRIME Chunks in vegetable broth instead of water for added flavor.
* Press as much liquid out of the Chunks as possible, but reserve the broth to add back into the dish.
* To save prep time, chop the vegetables while the Nature's PRIME Chunks are boiling.
* Using a bit of oil to sauté the dried herbs and spices will bring out the most flavor. However, if you follow an oil-free diet, you can sauté in water or broth instead. You can also dry sauté the vegan sausages and Nature's PRIME Chunks in a non-stick skillet.
* Add 1 to 2 jalapeño peppers, along with the bell peppers, if you like your food spicy.
* Use long grain white Jasmine rice, which cooks in just 15 to 20 minutes.
* Stir occasionally while the dish is simmering so the rice doesn't stick to the bottom of the pot.
* Serve with green onions, chopped fresh parsley, and several dashes of hot sauce, if you like.
* To keep this recipe gluten free, choose vegan sausages that are gluten free.
Storage/Freezing:
Store leftover vegan jambalaya in an air-tight container in the fridge for 3 to 4 days. You can also freeze it. Transfer it to a freezer safe container or plastic zip-top bag. It should keep well in the freezer for up to 4 months.
Source: Improved Nature® Published with permission of the author, Jenn Sebestyen, (VeggieInspired.com). All rights reserved.©
Vegan Jambalaya with Nature’s PRIME Chunks™

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