Vegan Quinoa Jambalaya
Hearty, spicy, and comforting, this vegan jambalaya is a plant-based take on a traditionally meat-heavy dish. Made with quinoa instead of rice and packed full of veggies and plant protein!
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Servings: 4
Ingredients
- 1-2 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 1 carrot chopped
- 2 ribs of celery chopped
- 1 jalapeno chopped
- 1 bell pepper chopped
- 3 tbsp tomato paste
- 6 small tomatoes or 1-15 oz can tomatoes chopped
- 1 cup quinoa
- 2 ½ cups vegetable broth
- 2 vegan sausages sliced
- ¼ cup parsley chopped
- 1 cup spinach
- salt & pepper, to taste
Spices
- 1 tbsp paprika
- ¼ tsp cayenne pepper
- 1 tsp oregano**
- 1 tsp thyme**
Instructions
- Mix spices together in a small bowl and set aside.
- Heat oil in a large pot over high heat. Add garlic, onion, carrot, and celery. Cook until onions turn translucent, about 5 minutes.
- Add jalapeno and bell pepper and cook for 2 minutes. Add spices and stir for 30 seconds.
- Add tomato paste and stir for 1 minute.
- Add tomatoes, quinoa, and vegetable broth. Cover and bring to a boil, then lower to a simmer until quinoa is fully cooked, about 20 minutes. Stir occasionally and add extra broth if needed.
- Meanwhile, heat a lightly greased skillet over medium heat. Add sliced sausages and cook to brown each side. Turn off heat.
- Once quinoa is fully cooked, stir in spinach and parsley. Cover and turn off heat, allowing the spinach to wilt in the residual heat.
- Stir in sausages. Taste and add salt/pepper as needed.
Notes
Oregano & Thyme: You can also use fresh herbs, about 1 tbsp of each chopped.