A delicious vegan version of jambalaya featuring Future Farms plant-based sausage, vibrant vegetables, and bold spices. This hearty dish is perfect for any meal and showcases the best of plant-based ingredients.
1: Pre-heat an oven to 350 degrees.
2: Heat a large cast iron or enameled dutch oven over medium-high heat and add canola oil.
3: Add the sausage to the pot and cook until well-seared, about 8-10 mins.
4: Remove the sausage from the pot and reserve it in a bowl.
5: Pour out the leftover oil/fat from the dutch oven.
6: Keep some oil/fat in the pot and place it back over medium high heat to make the roux.
7: Heat canola oil for 1-2 mins, then add flour and stir continuously until it darkens to a chocolate brown color.
8: Add onion, celery, and bell pepper with a few pinches of salt and stir until coated with the roux.
9: Add spices, garlic, and jalapeño, stir for 1 more minute.
10: Pour in veggie stock and stir for 1 min.
11: Bring to a boil, then reduce to a simmer for 30 mins.
12: Add hot sauce, rice, and cooked sausage, stir again.
13: Bring back to a simmer, place the lid on, and cook in the oven for 30 mins.
14: Take out, top with green onions, and serve.
