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.
2linksvegetariangluten-free sausage, (Bratwurst flavor from Beyond Meat)
1cupchopped celery
1cupchopped green bell pepper
½cupchopped carrots
½cupchopped sweet white onion
1cupvegetable stock
¼cuptomato paste
2tablespoonhot sauce
1 ½teaspoonPaleo Pink Powder
1teaspoondried oregano
1teaspoondried thyme
1cupfrozen chopped okra
For Serving
4cupscooked cauliflower rice
4cupssteamed 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.