Pre-vegan life I loved to make a sausage jambalaya from the My Daddy Cooks cook book, it’s a delicious filling dish and I’ve recreated it with vegan ingredients. I don’t have the book myself (I’m a library lending cook book junkie), but the recipe can be found online here.
The first ingredient I’d recommend is using Linda McCartney’s sausages – either the above version or the extra yummy red onion and rosemary ones. I stock up on these when I see them for £1 as they are tasty, cheap, nearly 18g protein per 100g and they don’t dissolve in sauces like some veggie saucisson.
This is super cheap dish and I make it to use up the least nice pepper (green, duh), and it’s the ONLY reason I ever buy celery (yuk), but trust me in this they melt down to taste amazing! I even double the celery that the original recipe calls for.
Ingredients;
- 1 T olive oil
- 6 sausages
- 1 onion
- 4 celery ribs
- 2/3 cloves of garlic
- 1 pepper
- 2 T paprika
- 1 t cumin
- 1 t oregano
- 1/2 t garlic powder or garlic salt
- 300g rice
- 400g tin of tomatoes (plus tin filled 3/4 times with water)
- 1 stock cube
- 1 T Bragg’s liquid aminos
- 1 T hot sauce (omit if this scares ya)
Method;
Add the oil and sausages to a medium heat large pan. Chop your veg and add to pan, by now the sausages should be getting soft so chop into 4/5 pieces with your stirring utensil.
Cook the veg for five or so mins and add your dry spices and rice, stir for a minute to coat rice in the spices then add all of your liquids.
Pop on a lid and bubble on low for half an hour, checking every ten minutes that it’s not sticking to the pan – you can also add more water if needed.
This recipe is endlessly adaptable so feel free to chuck in any veg you want to like mushrooms, sundried tomatoes, artichokes or green beans, other herbs (fennel seeds or fresh parsley would be great), and try with another grain such as quinoa or millet or even half rice and half buckwheat.
theunprettyvegan 