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.
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
- 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

Servings: 4 meals
Calories: 291kcal
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
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