Recipe: Vegan Jambalaya with Andouille

Vegan Jambalaya with Vegan Andouille



3 Tbs oil (sunflower, safflower, canola, etc.)
2 cups vegan andouille-style sausage, sliced (recipe follows)
2 cups onions, chopped (about 1 large)
1 cup celery, chopped (about 2-3 ribs)
1 cup green pepper, chopped (about 1 medium)
1.5 Tbs garlic, minced (about 3 cloves)
2 tsp paprika
1 tsp sea salt
1/2 tsp thyme
1/2 tsp oregano
a generous sprinkling of freshly ground black pepper
1 bay leaf
1 cup canned tomatoes, diced (drain and reserve juice)
2 cups + 2 tablespoons vegetable broth
1/2 cup tomato juice
2 cups long grain white rice
1/2 14-oz block extra-firm tofu, frozen then defrosted, diced to 1/2-inch cubes

1. In a 4-5 quart heavy bottomed pot, heat 1.5 tablespoons oil over medium-high heat. Add the sausage slices to brown. When browned, remove sausage and set aside.

2. Add the remaining 1.5 tablespoons oil to the pot. Add the onions, celery, green pepper, and garlic and saute over medium-high heat until tender, about 12-15 minutes. You can saute them longer – even brown them a little – if you want. Add the paprika, salt, thyme, oregano, black pepper, and bay leaf and saute for an additional minute.

3. Add the tomatoes, vegetable broth, and tomato juice, and bring to a boil. (You can preheat the broth/juice on the stove while the veggies are sauteing to speed things up.) Before it boils, taste it to make sure the broth is nice and flavorful and add additional seasoning if necessary. Add rice and tofu and gently stir to mix. Cover, turn heat to low, and cook for 20 minutes. About halfway through, remove cover and quickly turn over the rice from top to bottom, immediately replacing the cover when done.

4. Garnish with parsley.

Servings: 6

Cooking Times
Total Time: 1 hour and 10 minutes

Tips
I used long grain white rice here because I didn’t want the rice to be too sticky as my brown rice typically is. The standard ratio is 1 cup white rice to 1 1/4 cups liquid. Because the tofu absorbs some of the water, I added a couple extra tablespoons of liquid. You can use more tomato juice than I specify below as long as you keep the total amount of liquid the same.


Vegan Andouille Sausage



1 1/4 cup vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast flakes
2 tsp smoked paprika
1 tsp oregano
1/2 tsp salt
a generous sprinkling of freshly ground black pepper (about 1/8 teaspoon)
1/4 cup chipotle peppers in adobo sauce, drained (i.e., peppers only, not the sauce), coursely chopped
4 cloves garlic, coarsely chopped
1 cup vegetable broth
1 Tbs maple syrup
1 Tbs olive oil
1 Tbs soy sauce
1 Tbs tomato paste
1 tsp liquid smoke

1. Combine the dry ingredients (namely, the vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt, and pepper) in a medium bowl and stir to mix.

2. Place the chipotle peppers, garlic, and 1/4 cup broth in a blender or food processor and blend until smooth. Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke) and blend until smooth.

3. Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.

4. Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long – they don’t have to be too perfect – and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.

5. Place in a steamer basket, cover and steam for 40 minutes.

Yield: 4 sausages (recipe can easily be doubled)

Cooking Times
Total Time: 50 minutes

Tips
Smoked paprika can sometimes be hard to find, so feel free to substitute regular paprika and add a dash of cayenne to give it an extra kick. Liquid smoke can usually be found in the same aisle as barbecue sauce.

(AF)