Vegan Jambalaya

Vegan MoFo, Day 20

This has always been a favorite with the fam and so when I looked at the Tofurky Kielbasa sausages in the fridge, I knew it was meant to be. I usually make biscuits to serve under the jambalaya, but I forgot, so I used some rosemary and sesame seed saltines. If you don’t have a lot of time, Pillsbury Crescent Rolls are vegan and a quick option.

INGREDIENTS:
1-14 0z pkg (4 sausages), diced
2-14.5 oz cans diced tomatoes with juices
1 red bell pepper, chopped
1 onion, chopped (I used a red onion, but any variety is fine)
1-1/2 C vegetable broth
1/2 C white wine
1/3 C fresh parsley, chopped
2 C white rice, cooked
2 tsp garlic, minced
1 Tbs olive oil
Cajun seasoning (1 tsp is fairly mild. For more of a kick, add more, a 1/4 tsp at a time)
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
Crackers or biscuits

DIRECTIONS:
In a large skillet, heat the oil and garlic. Add the bell pepper, onion and sausage. Saute about 10 minutes, or until the sausage begins to brown and the peppers and onion soften.

Meanwhile, in a large soup pot, combine the tomatoes and broth; bring to a simmer. Transfer the sausage mixture to the tomato mixture and bring to a boil. Lower heat and add the seasonings, parsley, and wine; simmer for 15-20 minutes.

Just before serving, stir in the rice and enjoy!