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Vegan Jambalaya

Serves 4


2 cups of Rice

1 package of Beyond Meat Hot Italian Sausage

1 medium tomato (1 1/2 cups diced)

1/2 large green bell pepper (1 cup diced)

1/2 medium red bell pepper (1 cup diced)

1/2 medium yellow bell pepper (3/4 cup diced)

1 medium yellow onion (1 1/2 cup diced)

3 stalks of celery ( 3/4 cup diced)

2 stalks of green onion (1/3 cup diced)

1/4 cup Olive Oil

Garlic Powder

Ground Black pepper

Crushed Red Pepper

Chef Gone Mad Smoked Garlic & Herb

Chef Gone Mad Cajun

Minced Garlic

Vegetable broth


Use 1/2 cup of vegetable broth + water to meet cooking requirements for the rice

1 tsp garlic powder

1/8 tsp ground thyme

1/8 Garlic Salt

Cook per packaging & set aside

Veggie Prep

Rinse all veggies and dice. Set aside

Vegan Italian Sausage

Slice sausage and cook on griddles cast iron skillet (if grill marks aren't important to you just cook throughly in any skillet)

Set aside

1. Heat olive oil over medium heat in large skillet

2. Sautee 1/2 tbsp of minced garlic, celery, onions, all bell peppers, green onions with 1 tbsp Cajun Seasoning for 5 minutes or until veggies are tender.

3. Add diced tomatoes & 1/2 tsp of black pepper. Mix well for 3 minutes

4. Add cooked meat to veggies. Mix thoroughly.

5. Add 2 cups rice along with 1 1/2 tbsp additional Cajun seasoning, 2 tsp of Smoked Garlic and Herb, 1 1/2 tsp of red pepper, 1 tsp of dried parsley

6. Cook on low heat for 5 minutes to make sure all ingredients infuse.


Disclaimer: This is considered a mild spicy version so please feel free to kick up the red pepper and Cajun seasoning if you want Fire Spice! 😊


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