Author Notes
Bring out the deep flavors of meatless sausage, tempeh, porcini mushrooms, peppers, celery, garlic, herbs and spices by sauteeing them together in one pot. This easy, one pot, spicy vegan jambalaya recipe is delicious and flavorful. It will satisfy your craving for a hearty, spicy meal. Perfect dinner for a cold February night. —Henrie Marie
Ingredients
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6 ounces
meatless sausage sliced
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4 ounces
tempeh cubed
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4 ounces
frozen or fresh porcini mushrooms - or any other mushroom
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1 cup
diced mixed red, yellow and orange peppers
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1 cup
diced sweet white onion
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1 cup
diced celery
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1/4 cup
diced jalapeno pepper
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14.5 ounces
can diced tomatoes
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2 tablespoons
minced fresh garlic
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3 tablespoons
light olive oil
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2 tablespoons
cajun spice - use 1 tablespoon for less spicy
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1 tablespoon
fresh thyme
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2
leaves fresh or dried bay leaves
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2 cups
jasmine rice
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4 cups
vegetable stock
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2 tablespoons
sliced green onion for garnish
Directions
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Heat 1 tablespoon of olive oil in a large heavy saute pan or Dutch oven over medium-high heat. Saute meatless sausage and tempeh until browned. Remove with slotted spoon, and set aside. In the same pot, add 2 tablespoons olive oil and sautee mixed peppers, jalapeno peppers, mushrooms, celery and onions until lightly browned then add minced garlic and rice and sautee for another minute or two. Make sure garlic does not burn. Add the sausage and tempeh back into the pan.
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Add diced tomatoes, Cajun spice, bay leaves, fresh thyme and vegetable stock and bring to a light boil. Reduce heat to medium-low, cover pot and simmer for 20-25 minutes or until all liquid is absorbed.
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