Vegan Jambalaya with Nature’s PRIME® Chunks

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.

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.

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.

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.

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.

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.

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

Garnish with green onions and chopped parsley.

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