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.©
