Jammin' Vegetable Jambalaya |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Adapted from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson Ingredients:
1 1/2 tablespoons olive oil |
1 large yellow onion, chopped |
1 stalk celery, chopped |
1 large red bell pepper, seeded and chopped |
2 garlic cloves, minced |
1 (28 ounce) can diced tomatoes, with their juices |
1 1/2 teaspoons fresh thyme leaves, minced |
1/2 teaspoon fresh marjoram, minced |
1 teaspoon tabasco sauce |
1 teaspoon salt |
2 cups water |
8 ounces vegetarian sausage links or 8 ounces vegan sausage links, cut into 1-inch pieces |
1 1/2 cups dark red kidney beans, cooked and drained or 1 1/2 cups dark red kidney beans, drained and rinsed |
1 tablespoon fresh parsley, chopped |
hot cooked long-grain rice |
Directions:
1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
2. Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
3. Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
4. Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
5. Serve over hot rice.
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