Jambalaya
Lemon Pepper Green Beans
Ingredients
- 2 (12.95-oz) pkg vegan Mexican chipotle sausages, casings removed and sliced
- 1 onion, chopped
- 1 red 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 chopped fresh parsley
- 1 Tbsp vegan Worcestershire sauce
- 2 tsp vegan Cajun seasoning
- ⅛ tsp ground red 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
- 1½ lb green beans, trimmed
- 2 Tbsp vegan butter
- 1 Tbsp lemon zest
- ½ tsp pepper
- ¼ tsp garlic salt
Side Dish Instructions
- Coarsely chop green beans; cook in a small amount of boiling water 5 to 6 minutes or until tender.
- Drain well; toss with butter, zest, pepper, and garlic salt.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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