I wonder if advertising companies know how often their work backfires when it comes to vegans.
Take me, for example. When I see omni food in an ad, especially processed food, and think it looks like it might taste good, my immediate reaction isn’t to think, “Gee, I should buy some of that (or would if it was vegan).” Instead, I’m the one who goes, “Oooh, I need to cook/bake that, and make it vegan!”
That’s how this recipe came about. A few weeks ago, I was flipping through the coupon inserts in the local Sunday paper and came upon a coupon for a certain brand of sausage that happened to be accompanied by a simplified jambalaya recipe. It sounded so good that my brain automatically replaced the sausage with vegan sausage and started playing around with the ingredients, incorporating ideas from other Cajun-style dishes that I’ve made in the past.
The result? A tasty, spicy dish that practically cooks itself. Serve with bread or cornbread (like the plain Bayou cornbread from Everyday Happy Herbivore!) and a salad for a filling meal with a Cajun kick. And say “ptthbbhtbbhtbh” to those omni advertisers and their sausage.
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced celery
- 1 garlic cloves, minced or pressed
- 1 14.5oz. can diced tomatoes
- 1 tsp Cajun seasoning
- ¾ c uncooked long-grain brown rice
- water or vegetable broth
- pepper to taste
- 2 vegan sausages, sliced
- minced fresh parsley, optional
- Drain the diced tomatoes into a measuring cup, getting as much of the juice as you can. Add water or vegetable broth to make 1½ cups. Set aside.
- Place the onion, pepper, celery and garlic in a medium saucepan over medium-high heat. Cover and cook until soft, stirring occasionally, 5-7 minutes. Add splashes of water to the pan if the veggies start sticking.
- Add the Cajun seasoning and rice and cook, stirring, for 1 minute. Stir in the tomates and juice/broth mixture and add pepper to taste. Cover and bring to a boil. Reduce the heat to low and simmer for 45 minutes, until the rice is tender and most of the liquid is absorbed.
- Meanwhile, cook the sausage links in a medium-sized skillet over medium heat until browned. Set aside.
- When the rice mixture is done, stir in the sausage. Cover and cook for 5 minutes more to blend the flavors. Taste and adjust seasonings. Serve garnished with parsley, if desired.