You won't miss the meat in this healthy jambalaya recipe. Vegan smoked sausage takes its place while the classic "trinity" of vegetables—onion, red bell pepper and celery—get a kick from jalapeño peppers. And everything is cooked in one skillet, which means cleanup is a breeze!
Ingreadient
- 1 tablespoon canola oil
- 6 ounces vegan spicy smoked sausage (such as Field Roast Smoked Apple Sage Sausage), casings removed, sausage chopped
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 2 medium jalapeño peppers, seeded and minced
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes, undrained
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup chopped scallions
Direction
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Heat oil in a large skillet over medium-high heat. Add sausage; cook, stirring often, until browned, 4 to 5 minutes. Add onion, bell pepper, celery and jalapeños; cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add rice; stir until coated. Add broth, tomatoes and their juice, pepper and salt; let the mixture come to a boil. Reduce heat to medium-low; cover and simmer until the rice is tender, about 20 minutes. Sprinkle with scallions.
