Serves a Party of 4
After a few weeks of traveling, I am back home and in the kitchen with ambition to create more recipes that are a bit out of my comfort zone – and the first candidate was this yummy jambalaya.
Up until I met my girlfriend, I had no idea what jambalaya was – but after hearing her talk about how she grew up eating it and how delicious it was, I was immediately intrigued to put a plant-based personal touch on it and make it for dinner for us the other night.
Since the dish is pretty simple to prepare and only requires one pot, I wanted to make some sort of side item to match the Cajun spices. I went with some corn muffins, but not just your average corn muffins. These suckers were packed with jalapeños, vegan cheddar shreds, and chives. I’ve got the full recipes and the lovely pictures that go along with it at the bottom of this page, and I highly reccomend you guys give them a shot.
For the jambalaya, I started off by sautéing the Italian sausages by Field Roast in a bit of olive oil, then set them aside until they were ready to be added back in.
The next step was to chop and sauté the veggies including the garlic, white onion, red bell pepper, yellow bell pepper, and celery until the veggies cook down a good bit.
After around 5 minutes, I added in a can of crushed tomatoes, veggie broth, water, white rice, sausages, Cajun seasoning, cayenne pepper, and fresh thyme all to be simmered until the rice is fully cooked – typically up to around 20 minutes.
As for the corn muffins, I mixed together some cassava flour, cornmeal, baking powder, salt, ground flaxseed, Parmela sharp cheddar shreds, chopped chives, a jalapeño pepper(seeds removed), oat milk, maple syrup, and butter to be baked at 375 degrees for 30 minutes. I made the mistake of baking them with muffin liners, but they still came out super tasty and packed with soooo much flavor.
Ingredients:
- 4 Field Roast Italian Sausages
- 3 Teaspoons of Olive Oil
- 4 Cloves of Garlic
- 1 White Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 4 Ribs of Celery
- 14oz Can of Crushed Tomatoes
- 1 Cup of Veggie Broth
- 1 and 1/2 Cup of Water
- 1 Cup of White Rice
- 1/4 Cup of Fresh Thyme
- 2 Teaspoons of Cajun Seasoning
- 1 Teaspoon of Cayenne Pepper
- Pinch of Salt (to taste)
- 1/2 Cup of Fresh Parsley (optional)
Heat up a large and deep pan with a teaspoon of olive oil.
Chop your sausages and sauté them until fully browned and cooked(see pictures above).
Set aside your coooked sausages and heat up the pan again with the additional 2 teaspoons of olive oil.
After preparing your veggies, drop the garlic, onion, peppers, and celery into the pan, give em a good stir, and let them simmer down for up to 5 minutes.
Next, add in the Cajun seasoning, cayenne pepper, salt, crushed tomatoes, veggie broth, water, rice, and sausages. Give it all a good stir and let it all simmer for up to 20 minutes or until the rice is fully cooked. Keep stirring to a minimum, but I stirred about 2 times within the 20 minutes.
Top this dish with fresh parsley.
Jalapeno Cheddar and Chive Corn Muffins
Serves a Party of 6
Ingredients:
- 1 Cup of Cassava Flour
- 1 Cup of Cornmeal
- 1 Teaspoon of Baking Powder
- 2 Tablespoons of Ground Flaxseed
- 1/2 Teaspoon of Salt
- 3/4 Cup of Vegan Cheddar Shreds
- 1 Jalapeño Pepper (remove the seeds)
- 1/4 Cup of Chopped Chives
- 2 Cups of Oat Milk
- 1/4 Cup of Vegan Butter (melted)
- 1/4 Cup of Maple Syrup
Preheat the oven to 375 degrees.
Combine all dry ingredients including the flour, cornmeal, baking powder, flaxseed, salt, cheddar shreds, jalapeño, and chives to a large bowl.
After a good stir, add in the oat milk, maple syrup, and melted vegan butter and stir one more time – if the batter is too thick, simply add in some more oat milk.
Add about 1/4 cup scoops of the batter evenly into a muffin pan and bake for up to 35 minutes.
Plant Sugar Kitchen 