Vegetarian Jambalaya

Vegetarian Jambalaya

Vegetarian Jambalaya

This veggie-packed jambalaya is a plant-based delight with a meaty vegetarian sausage adding protein and spicy cajunstyle seasoning.  Use your favorite plant-based bratwurst or andouille sausage to compliment the flavors of the dish.

Vegetarian Jambalaya

Vegetarian Jambalaya Ingredients:

For Jambalaya  

  • 2 tbsp olive oil  
  • 2 links vegetarian (gluten-free) sausage, (Bratwurst flavor from Beyond Meat) 
  • 1 cup chopped celery 
  • 1 cup chopped green bell pepper  
  • 1/2 cup chopped carrots 
  • 1/2 cup chopped sweet white onion  
  • 1 cup vegetable stock  
  • 1/4 cup tomato paste  
  • 2 tbsp hot sauce  
  • ½ tsp Paleo Pink Powder   
  • 1 tsp dried oregano  
  • 1 tsp dried thyme 
  • 1 cup frozen chopped okra  

 

For Serving  

  • 4 cups cooked cauliflower rice  
  • 4 cups steamed green beans  
  • Salt and pepper to taste  

 

Vegetarian Jambalaya

Vegetarian Jambalaya

Vegetarian Jambalaya

Vegetarian Jambalaya

Vegetarian Jambalaya

Vegetarian Jambalaya

Vegetarian Jambalaya

This veggie-packed jambalaya is a plant-based delight with a meaty vegetarian sausage adding protein and spicy cajun-style seasoning. Use your favorite plant-based bratwurst or andouille sausage to compliment the flavors of the dish.
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Course: dinner, Lunch, Main Course
Keyword: gluten free, low calorie, vegan, vegetarian
Servings: 4 meals
Calories: 291kcal
Author: Meal Prep on Fleek

Ingredients

For Jambalaya

  • 2 tbsp olive oil
  • 2 links vegetarian gluten-free sausage, (Bratwurst flavor from Beyond Meat)
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sweet white onion
  • 1 cup vegetable stock
  • 1/4 cup tomato paste
  • 2 tbsp hot sauce
  • 1 ½ tsp Paleo Pink Powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 cup frozen chopped okra

For Serving

  • 4 cups cooked cauliflower rice
  • 4 cups steamed green beans
  • Salt and pepper to taste

Instructions

  • Heat olive oil over medium heat in a Dutch oven or large skillet. Brown sausage for 6-8 minutes, turning regularly. Set sausage aside to cool for a few minutes, then slice into thin slices.
  • Add celery, bell pepper, carrots, and onion to oil and sauté for 5 minutes, stirring regularly. Add vegetable stock, tomato paste, hot sauce, Paleo Pink Powder seasoning, oregano, and thyme to the pan. Bring to a simmer and cook for 18-20 minutes, until stock reduces and carrots are tender stirring occasionally.
  • Stir in sliced sausage and okra. Cook 5 minutes longer.

Nutrition

Calories: 291kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Fiber: 14g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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