Jambalaya
Roasted Okra
Ingredients
- 2 (12.95-oz) pkg vegan Mexican chipotle sausages, casings removed and sliced
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 2 stalks celery, chopped
- 1 (32-oz) carton vegetable broth
- 1 (14-oz) can fire-roasted diced tomatoes with garlic
- 2 cups long-grain white rice
- 1 Tbsp dried parsley
- 1 Tbsp vegan Worcestershire sauce
- 2 tsp Cajun seasoning
- ⅛ tsp cayenne pepper
- 3 green onions, sliced
Instructions
- Cook sausages in a large Dutch oven over medium-high heat until browned. Remove from pot.
- Sauté onion, bell pepper, and celery in pot 5 minutes or until tender. Add sausages, broth, tomatoes, rice, parsley, Worcestershire, Cajun seasoning, and pepper.
- Bring to a boil, cover, reduce heat, and simmer 20 minutes or until rice is tender, stirring occasionally. Top with green onions.
Side Dish Ingredients
- 1 lb okra
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F. Toss okra with oil, salt, and pepper in a rimmed baking sheet.
- Bake 25 minutes or until okra is crispy and roasted.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
