Your new favourite one-pot stop, create this flavourful dish without messing up the entire kitchen.
This southern staple is primarily meat-based, but we are taking over your tastebuds with a new twist on tradition. Simmering in a flavourful broth, the Smokin' Bangers will provide a smokey ancho and chipotle chili to bring the heat with just the right amount of spice. Then topped with a light touch of green onions, tomatoes, and herbs to balance the dish perfectly.
This Jambalaya-inspired dish is packing the punch and your taste buds will thank you for it, and so will your party guests, family, or whoever you're cookin' this up for.
Recipe/image credit: The Roasted Chickpea
Plant-Based Jambalaya with Smokin' Bangers
Makes 2 servings
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 4-5 garlic cloves, minced
- 2 celery sticks, finely chopped
- 3 cups vegetable stock
- 1 can diced tomatoes
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp chili flakes
- 1 tbsp soy sauce
- 1 1/2 cups basmati rice
- Salt and pepper to taste
- 2 Smokin’ Bangers, chopped
- 1 tomato, chopped
- 2 green onion, chopped
- Fresh cilantro & parsley
Heat olive oil, add onion and saute for a couple of minutes. Add peppers, garlic, and celery and saute for a few more minutes.
Add vegetable stock, can diced tomatoes, spices, and rice. Bring to a simmer then simmer on low, covered for 20 minutes or until rice is just cooked through and most of the liquid is absorbed.
Add in Smokin’ Bangers, chopped tomato, green onion, and fresh herbs and lightly cook until Bangers are warmed through. Taste and add more salt and pepper, if necessary.
Be sure to share your Jambalaya with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see! We'll share our favourites.