Eat to Energise and Release Body Fat › Energise Recipe 92

Hearty Vegan Jambalaya

Prep 30 min · Cook 55 min · Serves 6

Ingredients

• 1 batch plant-based andouille-style sausage (seasoned tofu and vital wheat gluten)
• 2 tsp avocado oil (optional)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 2 bay leaves
• 1/2 cup chopped tomatoes
• 1 ½ cups soaked brown rice
• 3 ¼ cups vegetable broth
• 2 tsp vegan Worcestershire sauce or coconut aminos
• 1/2 tsp dried thyme
• 2 tsp paprika
• ¾ tsp ground sage
• 1/4 tsp cayenne (optional)
• 1 ½ tbsp tomato paste
• 15 oz kidney beans, drained
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt, to taste (optional)
• 2 tsp hot sauce (optional)
• 3 tbsp chopped parsley
• Sliced green onion, to serve

Method

1. Make the sausage: pulse seasoned tofu with vital wheat gluten and spices in a food processor until a firm dough forms, shape into logs, wrap, and steam for 30 minutes. Slice once cooled.
2. Sauté the onion, bell pepper, and celery in the oil over medium- high heat until softened, about 5 minutes. Add the garlic and bay leaves.
3. Stir in the tomatoes, rice, broth, Worcestershire, thyme, paprika, sage, cayenne, and tomato paste. Bring to a boil, then reduce to a simmer, cover, and cook 40-45 minutes until the rice is tender.
4. Stir in the kidney beans, garlic powder, onion powder, salt, and hot sauce, and cook 5 minutes more.
5. Fold in the sliced sausage and warm through.
6. Remove the bay leaves, top with parsley and green onion, and serve.

Highlights: 10g fibre, 5.8mg iron and 33g plant protein per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

← Crispy Tofu Broccoli and Noodle Bowl Next: Jamaican Jerk Tofu with Sweet Pineapple Salsa →