Vegan Jambalaya…A Wee Bit Faster Recipe

1 cup uncooked rice (brown or white rice both work well)
2 tablespoons olive oil, divided
1 14-ounce package (approximately) Tofurky or other vegan sausage, cut into ½ – ¼ inch slices

1 large onion, chopped
4 celery stalks, diced
1 red bell pepper, diced
4 garlic cloves, peeled and minced
1 28 oz can whole tomatoes, with liquid
1 cup okra (seasonal)

1 teaspoon sweet or smoked paprika

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme



Dried red pepper flakes or hot sauce to taste

1 teaspoon file powder (if available)

  1. Cook the rice per the instructions on the package, and keep it warm after it’s cooked
  2. Heat a large skillet over a medium-high heat. When it’s heated, add one tablespoon of olive oil to the pan, and cook the sausage until it’s browned on both sides. Remove from the heat and set aside
  3. Reduce the heat to medium, and add the remaining olive oil to the same skillet. Add the onion, celery, and red pepper, and cook for 5-8 minutes, until it’s starting to cook through. Add the garlic, and cook for another 30 seconds
  4. Break up the whole tomatoes by hand, and add them to the pan. Add the okra (if using), paprika, oregano, basil, and thyme. Cover and bring to barely a boil. Simmer for 20 minutes
  5. Add the file powder, and adjust the seasoning with salt, pepper, and hot sauce
  6. In a bowl, combine the tomato mixture with the cooked rice and sausage. It’s ready to eat!

Makes approximately 4-6 servings