Creative Culinary Solutions

Vegan Jambalaya

This vegan version of the tasty Creole dish is hearty and comforting, and will be popular year-round.

Difficulty: 10/20
Yield serving: 10
Preparation time: 20 minutes
Cooking time: 20 minutes

Difficulty

10/20

Yield serving

10

Preparation time

20 minutes

Cooking time

20 minutes

Ingredients

  • 500 mL (2 cups) of prepared Gluten-Free Dry Vegetable Base
  • 500 mL (2 cups) of prepared
  • 15 mL (1 tsp) of vegetable oil
  • 1 onion, sliced
  • 1 pepper, sliced
  • 1 L (4 cups) of canned red beans, rinsed and drained
  • 30 mL (2 tbsp) of
  • 5 mL (1 tsp) of smoked paprika
  • 1 mL (1/4 tsp) of Cayenne pepper
  • 796 mL (1 can) of diced tomatoes, in their juice
  • 454 g (1 lb) of vegan spicy sausages, sliced
  • For the tomato rice:
  • 500 mL (2 cups) of prepared Gluten-Free Dry Vegetable Base
  • 500 mL (2 cups) of prepared
  • 500 mL (2 cups) of jasmine Thai rice, dry

Preparation

  • Prepare the vegetable soup basics and tomato soup according to package directions and keep warm.
  • In a large gravy boat, heat the vegetable oil and sauté the onion and pepper until softened.
  • Add remaining ingredients except sausages and simmer for 10 minutes.
  • Add the vegan sausages and continue cooking for another 5 minutes.
  • Serve over the rice and enjoy.

TOMATO RICE

While the jambalaya simmers, cook the rice in the vegetable soup base and the tomato soup base.

Saupoudrer de coriandre ou de persil pour une touche de fraîcheur.

Ingredients

  • 500 mL (2 cups) of prepared Gluten-Free Dry Vegetable Base
  • 500 mL (2 cups) of prepared
  • 15 mL (1 tsp) of vegetable oil
  • 1 onion, sliced
  • 1 pepper, sliced
  • 1 L (4 cups) of canned red beans, rinsed and drained
  • 30 mL (2 tbsp) of
  • 5 mL (1 tsp) of smoked paprika
  • 1 mL (1/4 tsp) of Cayenne pepper
  • 796 mL (1 can) of diced tomatoes, in their juice
  • 454 g (1 lb) of vegan spicy sausages, sliced
  • For the tomato rice:
  • 500 mL (2 cups) of prepared Gluten-Free Dry Vegetable Base
  • 500 mL (2 cups) of prepared
  • 500 mL (2 cups) of jasmine Thai rice, dry

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