It’s Jambalaya night!! Vegan style 🌱😎
This is how we say it in my family, pronounce it with me now 😂 (Jam-Buh-Layah) emphasis on the JAM!
-1–2 tbsp Extra Virgin Olive Oil
-1/2 Chopped Onion
-2Cloves Minced Garlic
-1/2 Red Bell Pepper
-1/2 Green Bell Pepper
-1 14-ounce can crushed tomatoes
-2 TBS Soy Sauce
-2 TBS Dried Oregano
-1 TSP Dried Thyme
-1 TSP Garlic Powder
-1 TSP Onion Powder
-1 TBS Cumin
-1 1/2 TSP Paprika
-1/4 TSP Cayenne Pepper
-1 cup uncooked rice(I used minute rice)
-3 Cups Veggie Stock
-1 Can Kidney Beans
-1 Pack of Beyond Italian Sausage
-2 Cups Spinach
Start by chopping all veggies and putting to the side. Next coin slice your beyond sausage and put to the side.
In a medium pan heat oil and add garlic and onion. Cook until fragrant and onion is translucent. Add your beyond sausage and cook until brown on both sides. Then add your chopped veggies, cooking until soft.
Once veggies are soft add 1 can of crushed tomatoes, kidney beans, and spices. Let sit for 5 minutes to absorb flavor.
Add veggie stock and bring to a light boil. Once pan begins to simmer add your minute rice (if you’re impatient like me) and bring to a simmer. Cover and cook until rice has absorbed most of the liquid. Turn heat to low and add spinach, cover again to allow spinach to wilt and absorb the rest of the liquid.
Salt and pepper to taste and enjoy 😋
This is one of my favorite weeknight meals because it is quick, easy and so flavorful. Try it out and let me know what you think ❤️
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