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.
Click here for recipe…
I love the combination of kale and sweet potatoes, as well as kale and sausage, so I figured why not fuse them all together. Sweet potatoes lend a sugary, soft element to chewy greens, while sausage adds a savory meatiness that I absolutely love. The trio also creates a megastar, nutrient-rich powerhouse. Kale and sweet potatoes, two celebrity vitamin-winning veggies, rock the dish with tons of antioxidants and disease-warding nutrients, while the meat-free sausage adds a boost of muscle building protein.
The following recipe yields a great brunch, lunch, or dinner option that can be served as a main course or side dish. Feel free to try also use it as a healthy, energizing filling for a wrap.
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Nothing hits the spot like a good breakfast. Laying in bed one night struggling to get to sleep, my grumbling stomach had me thinking up recipes for tomorrow’s breakfast. (Does this ever happen to you?) My mind had me wandering to some savory vegan sausage I’d been storing in the freezer. I was thinking breakfast sandwich, which transformed into an extra satisfying, simple breakfast wrap the next day. I added some Daiya, along with a little Vegenaise/ketchup combo. to create a creamy, dreamy filling. Spinach and scallions sealed the deal to create a wrap suitable for anytime of day.
Vegan Sausage Breakfast Wrap
(Makes one wrap)
-2 vegan sausages
-1/4 cup spinach
-2 Tbsp. sauerkraut
-1 Tbsp. ketchup
-1/4 cup cheddar Daiya
-1 scallion, diced
-1 whole wheat wrap
-Freshly ground pepper
Prepare sausage according to directions.
Meanwhile, whisk together ketchup and Vegenaise. Spread spinach across bottom of wrap. Top with sauerkraut. Spread ketchup mixture alongside sauerkraut. Lay cooked sausage on top. Sprinkle Daiya across top. Leave open and cook in toaster oven until cheese is melted, 3-6 minutes. Top with scallions and freshly ground pepper. Fold wrap, and eat.