Ingredients

  • 1
    cup
  • 2
    tbsp
    oil
  • 12
    Yellow Onion, diced
  • 2
    Garlic Cloves, minced
  • 3
    Celery Stalks, diced (1 ½ cups)
  • 1
    Green Bell Pepper, medium, diced
  • 1
    Can (14-ounce) Diced Tomatoes
  • 4
    cups
    Mushrooms, Oyster, Shiitake, King Oyster
  • 4
    cups
    Vegetable Stock or Water + 1 ½ tsp. Vegan Bouillon
  • 3
    Bay Leaves
  • 1
    tbsp
    Creole Seasoning
  • 2
    tsp
    Vegan Worcestershire Sauce
  • 2
    Vegan Sausages, sliced
  • 1
    tsp
    Louisiana Hot Sauce
  • 14
    cups
    Parsley, chopped (for garnish)
  • Salt to taste

Nutrition Facts

Serving Size: 695g
Serves: 4
Amount Per Serving
Calories: 370
% Daily Value*
Total Fat: 14g 18%
Saturated Fat: 4g
Cholesterol: 0mg 0%
Total Carbohydrate: 44g 16%
Dietary Fiber: 8g 29%
Sugars: 11g 22%
Protein: 19g 38%

Instructions

  1. Preheat a large Dutch oven or heavy-bottomed pot over medium heat. Add oil, followed by onion, garlic, celery, and bell pepper. Sauté until onion is translucent, about 3 minutes, then add tomatoes and mushrooms. Cook mushrooms for about 7 minutes, or until they begin to soften.
  2. Add the rice, vegetable stock, bay leaves, and 1 teaspoon pepper. Stir well. Cook with lid ajar for 25 minutes, or until rice is almost tender.
  3. Add creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
  4. Pan fry the vegan sausage slices, then stir them into the jambalaya.
  5. Serve topped with fresh parsley and hot sauce.
Latest Photo from Instagram
3
Latest Photo from Instagram
4
Latest Photo from Instagram
5
Latest Photo from Instagram
2