Vegan Jambalaya recipe perfect for Mardi Gras

Jessica Jewell

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Vegan Jambalaya

Mardi Gras! Beads, public nudity, debauchery and rich, rich foods, right?

This is a hit anytime it’s made at my place. The turmeric powder in this recipe is an antioxidant. It’s an anti-inflammatory and has been used in India for thousands of years. Healing daily says that the active ingredient in cayenne pepper, capsaicin, is good for improving circulation, chronic pain and digestion.

Who knew health tasted this good?

Ingredients:
4 T olive oil

2 links Tofurky Italian sausage, sliced into chunks (also could use tofu or lean turkey sausage, if meat is a must)

1 onion, chopped

1 green pepper, chopped

2 ribs celery, sliced

3 cloves garlic, minced (or more, for garlic lovers)

1 1/2 cups white rice

2 cups vegetable broth

1 14oz. can chopped tomatoes

1/4 t cayenne pepper (adjustable)

1/2 t chili powder

1/4 t turmeric powder

1/2 t thyme

salt and pepper to taste

Heat oil in pan and sauté sausage until browned. Set aside in a paper towel.

Add garlic, pepper, onion and celery– sauté until soft and slightly translucent. Add rice, broth, tomatoes, spices and sausage. Bring to a boil then lower heat and simmer for thirty minutes. Season with salt and pepper and enjoy!

Recipe from The Vegan Mouse blog.