What luck I seem to have! I was too lazy to go grocery shopping the other day so I decided to create something out of what I could find in the kitchen…..and it turns out I had just the right ingredients to make jambalaya! This jambalaya is filled with crispy, smoky tofurkey sausage links and tasty fresh veggies, plus a ton of spices. It was so good! I served it all by itself but it would be great with some cornbread. I hope you like it.

Ingredients:

2 cups uncooked basmati rice
4 links (1 package) tofurkey sausage links, cut into thin discs
1 onion, diced fine
3 cloves garlic, diced fine
1 bag of veggie medley (broccoli, baby carrots, cauliflower, roughly 2 cups or so) chopped small
3 and 1/2 cups water
1 15oz can of whole kernel corn, drained
1 15oz can of black beans, rinsed and drained
1 6oz can of tomato paste
1 TBSP vegan butter
1 TBSP cumin
2 tsp salt
2 tsp black pepper
3 TBSP chopped pickled jalapenos
3 TBSP chopped fresh chives
2 TBSP hot sauce (or less if you’re a wimp)

-In a large soup pot saute in a bit of oil the discs of tofurkey and the onion over medium heat until the sausage is crispy and browned and the onion is transluscent
-Add the garlic, plus the 2 cups of uncooked rice
-Stir the rice around the pot for about 2 to 3 minutes to completely coat the rice in the oil and begin to toast
-After 2 or 3 minutes of toasting add the water plus the veggie medley
-Bring up to a boil, once boiling cover the pot and knock back to simmer, stirring occasionally
-When all the water is absorbed and the rice is cooked add the corn, beans, tomato paste, vegan butter, and spices
-Cook for an additional 5 minutes, stirring regularly to prevent any scalding
-Toss in the chives, remove from heat, and serve
-Enjoy!