Vegetarian Jambalaya
Cajun seasoning combines with a handful of umami ingredients, rice, beans, and meatless sausage in this one-pot vegetarian take on jambalaya.
Ingredients
- 2 tablespoonsbutter (see note 1)
- 1 ½ cupsdiced yellow onion (about one large onion)
- 1 cupdiced celery (about 2 stalks)
- 1 mediumgreen bell pepper (diced)
- 2 tablespoonstomato paste
- 4 clovesgarlic (minced (add more if desired))
- 1 tablespoonfresh chopped thyme
- 1 ½ tablespoonssalt-free cajun seasoning (see note 2)
- 1 teaspoonumami powder (see note 3)
- ½ teaspoontable salt
- ¼ teaspooncayenne pepper (omit if you don't want heat)
- 1 ½ cupslong-grain white rice
- 3 cupsvegetable broth (i love better than bouillon)
- 15 ouncecan red beans (drained and rinsed)
- 1 tablespoonworcestershire sauce (see note 4)
- 2each italian-style plant-based sausages (1/2 inch slices; see note 5)
- ¼ cupchopped parsley (for serving)
- 1 mediumlemon (sliced into wedges, for serving)
Directions
- 1
Place a 4-quart Dutch oven or stock pot on the stove over medium-high heat. Once hot, add butter. Add the diced yellow onion, celery, and bell pepper to the melted butter.
- 2
Saute for 10 to 12 minutes, until softened and golden. Add in the minced garlic, tomato paste, and fresh chopped thyme. Saute another 5 minutes, stirring frequently to encourage even cooking and prevent burning.
- 3
Add in the seasonings: Cajun seasoning, umami seasoning, salt and cayenne pepper. Toast for 30 seconds, stirring frequently. Stir in the rinsed white rice, vegetable broth, red beans, and Worcestershire sauce.
- 4
Bring to a boil over higher heat. Once boiling, reduce heat to a simmer over low. Cover and let simmer until rice is cooked through, about 30 minutes.
- 5
While the rice is cooking, heat a cast iron or non-stick skillet over medium-high heat. Add the Italian sausage slices and heat until browned, flipping as needed. Set aside when done.
- 6
When the rice is cooked, remove the lid and stir in the sauteed plant-based sausage.
- 7
Serve topped with a squeeze of fresh lemon juice and fresh chopped parsley. Enjoy!