Grain Free Vegan Jambalaya

Jambalaya – A one pan spicy dish hailing from New Orleans. It typically consists of andouille sausage, chicken or pork and seafood, but today’s version is vegan friendly, and has the added benefit of being grain free thanks to my latest pantry staple, Trader Joe’s Risoni. I decided to go grain free a little over a year ago when I was dealing with some bad inflammation issues after having my son, but after making the switch I just felt so much better that I never went back.

This dish uses Beyond Sausage links, but you can use whatever vegan sausage alternative you would like. I feel like the sausage adds some much needed texture and flavor to this dish, and makes it a great transition meal for those just getting into plant based eating. If you prefer things spicier, use the Spicy Italian Beyond Sausages, and if you prefer a more mild version, just use the regular brats.

This is a really hearty dish that even meat eaters will enjoy (trust me, my husband approved!), and makes quite a bit for leftovers throughout the week.

*Note: If you want to use regular rice with this recipe, you can totally do that, just do the same amount of rice as you would Risoni and cook according to package directions. The Risoni will take less time than the rice will, so please follow package instructions on cook time, and whether on not it needs to be cooked covered or uncovered. Everything else should be done in the same order. 

Grain Free Vegan Jambalaya

Author: The Lean Clean Eating Machine

• 1 package of Beyond Sausages – Spicy Italian for a spicier dish, regular brats for a milder version
• 2 Tbsp. olive oil
• 1 yellow and 1 red bell pepper; cored and diced
• 2 ribs celery; diced
• 1 jalapeno; seeded and diced. This is optional based on how much spice you want
• 1 white onion; diced
• 4 cloves garlic; peeled and chopped finely
• 1 14.5 oz can crushed tomatoes- do not drain
• 3 cups vegetable stock
• 1 1/2 cups uncooked Trader Joe’s Risoni
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• Salt and freshly-cracked black pepper to taste
• Optional garnishes: chopped fresh parsley, thinly-sliced green onions, cayenne based hot sauce like Tabasco

1. Heat a small amount of oil in a very large, deep sauté pan over medium-high heat.  Add the Beyond Sausage and sauté for 6 minutes, flipping often to cook all sides evenly. Transfer to a clean plate and set aside when finished.
2. Add the remaining 2 tablespoons oil to the pan.  Add bell peppers, celery, jalapeño (optional), and onion. Sauté for 6 minutes, stirring occasionally, until the onions and peppers are softened. Add in garlic for an additional minute at the end, stirring occasionally.
3. Add in the crushed tomatoes and vegetable stock. Bring to a boil then add in your Trader Joe’s Risoni, Cajun seasoning, thyme and cayenne. Stir to combine. Continue cooking until the mixture reaches a slight boil, then reduce heat to medium-low, and simmer for about 9 minutes uncovered, stirring occasionally.
4. After 9 minutes, stir, cover and remove pan from heat. Let sit for 6-8 minutes.
5. When the 6-8 minutes are up, slice up your Beyond Sausage and add them into your dish. Stir to thoroughly combine.
6. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.
7. Serve warm with your desired garnishes, or refrigerate and store for up to 3 days.