- Select a large skillet that has a tight cover. You will be cooking the rice in the same pan later on in the instructions. Heat the oil the skillet (uncovered) over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute, and then add the bell peppers and the vegan Italian sausage. Cook until peppers are being to get a little soft and the sausage is thoroughly warmed. You can add some water during any time if you mixture is too dry and begins to stick a little. Add the tomatoes, Cajun seasoning, liquid smoke, red pepper flakes, vegan chicken-flavored bouillon, water, and rice. Cover and cook over low heat for 25 minutes. Stir and cook 5 to 10 more minutes if your rice is not soft yet. Once the rice is soft, mix and taste. Add more salt, black pepper, or any of the other seasonings if you feel that the flavor isn't just the way you like it. Please note that some bouillons and seasonings contain salt and you may not need to add any additional salt. So make sure to taste before you add any extra salt.
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup, chopped Onions
- 2 cloves Garlic
- 2 large (approx 3-3/4" long, 3" dia) Bell Peppers
- 4 serving No Salt Added Diced Tomatoes - Muir Glen
- 1 serving Garlic Pepper Sauce - Tabasco 0.5 tsp Paprika 0.5 tsp Red or Cayenne Pepper
- 4 serving Organic Low Sodium Vegetable Bouillon Cubes - Harvest Sun
- 3 cup (8 fl oz) Water 1.5 cup Brown Rice (Long-Grain)
- 2 serving Italian Sausages - Field Roast
This is from The Vegan Slow Cooker, my first book, published by Fair Winds Press. Vegans and meat eaters alike love jambalaya. It’s an easy dish to make for a dinner party, and it’s filling to boot. You can mix and match the proteins to your preference or to use what you have on hand. I like to use Italian sausage and tofu, but you can use tempeh, tofu, chicken-flavored seitan or even red beans as the center attraction if you want.