With some of Lightlife’s soy sausage in the fridge and several bell peppers that needed to be used, I went through all the ways in my mind that I could use these two ingredients together…Ok, so maybe not all the ways because then I’d be thinking for longer than my stomach could handle. But after much indecision, I finally settled on whipping up some jambalaya.
My mind was envisioning a jumbo pot full of jambalaya cooking outside, its contents being stirred with a large wooden spoon. A summer breeze wafting the mouth-watering aromas through the air…Only one problem with this picture…there’s sausage in my jambalaya. Yikes.
All too many times have I passed an alluring scene like this in real life. Too many times where a huge pot of jambalaya rest waiting to be eaten, but I’ve kept on strolling because of the sausage circulating through it. For this reason, I’ve only tasted jambalaya once or twice in my life—a vegetarian version that was lacking some flavor, and a solely seafood version that was pretty darn good.
So it was a delight to make a velvety vegan version of jambalaya, considering that the flavorful dish is certainly a rarity in my diet. Using brown rice and veggies for the bulk of the dish, this jambalya recipe upshot not just a delicious result, but a rather healthy one too. Now I just need one of those huge pots and an outdoor flame set-up so I can recreate my ideal vision of jammin’ to jambalaya.
Red Pepper and Soy Sausage Jambalaya
-2 large bell peppers, diced
-2 carrots, sliced
-1 onion, diced
-4 garlic cloves, minced
-2 Tbsp. olive oil
-2 Tbsp. fresh thyme, minced
-3/4 tsp. cayenne pepper (or a little less if you’re not a spicy fan)
-1 tsp. salt
-2 Tbsp. vegan Worcestershire sauce
-1-14.5 oz. can diced tomatoes
-3/4 cup brown rice plus 1 1/2 cups water
-3 links (9 oz.) Chorizo-styled soy sausage, diced diagonally
-Sour cream, optional
In large sauce pan, heat oil over medium-high. Saute all ingredients, excluding the last 5, stirring occasionally. Stir in tomatoes, rice, Worcestershire sauce, and water. Bring to a boil and cover. Reduce heat, and simmer 40 minutes.
Meanwhile, lightly coat a nonstick pan with olive oil. Saute chorizo until crispy and outer edges are brown. Set aside.
Remove cover from rice. Add chorizo, and simmer, uncovered, for 15-20 minutes, or until rice is tender. (May need to add a little more water, depending upon cooking time of rice.) Serve, topping with sour cream, if using.