Name: Vegan Jambalaya
Total time: 45 min
Ingredients: 1 tablespoon canola oil; 6 ounces vegan spicy smoked sausage (such as Field Roast Smoked Apple Sage Sausage), casings removed, sausage chopped; 2 cups chopped onion; 1 cup chopped red bell pepper; 1 cup chopped celery; 2 medium jalapeño peppers, seeded and minced; 1 cup long-grain white rice; 2 cups low-sodium vegetable broth; 1 (15 ounce) can no-salt-added diced tomatoes, undrained; ½ teaspoon ground pepper; ¼ teaspoon salt; ½ cup chopped scallions

Heat oil in a large skillet over medium-high heat. Add sausage; cook, stirring often, until browned, 4 to 5 minutes. Add onion, bell pepper, celery and jalapeños; cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add rice; stir until coated. Add broth, tomatoes and their juice, pepper and salt; let the mixture come to a boil. Reduce heat to medium-low; cover and simmer until the rice is tender, about 20 minutes. Sprinkle with scallions.

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Vegan Jambalaya

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