Sunday, May 15, 2016

One Pot Vegan Jambalaya Pasta

It’s a beautiful Sunday afternoon here in Knoxville. The weather is nice and cool outside but the sun is shining bright. Instead of embracing the wonders of nature, I’ve decided to take a chill day for once and spend my day watching Fresh off the boat and Huang’s world. I was introduced to him by a friend from work and to be honest this guy is funny! Anywho it’s the last day of my weekend before diving back into another busy work week, which makes today the perfect day to plan for the week to come and what else…oh that’s right BLOG! As mentioned earlier I’ve turned a new leaf and gone on a vegan diet, with an end date yet to be determined. I’m going into week 4 as of tomorrow and the most fun about this whole experience has been the eating! Doing the research and finding food alternatives to a meal one would normally eat with meat and still experiencing the same fulfillment in your meal has been great. I wanted to take things to the next level and incorporate some vegan meats into the mix of foods I’ve been making the past couple of weeks. As I was doing my routine scrolling of pinterest, I came across a recipe for jambalaya and thought to myself hey vegan jambalaya sounds great right now and I decided to make my own version of it. 
One Pot Vegan Jambalaya Pasta



Instead of making standard jambalaya with rice, this recipe is with pasta. The pasta came out with the right amount of heat and sauce without being too spicy. The best part of it all is that it's all made in one pot meaning less of a mess and keeping all the flavor in one spot. So here it is my vegan first recipe that I’ll be sharing on my blog but not the last. If you try it out please use #forthamasses so I know what you thought of it!

One Pot Vegan Jambalaya Pasta

One Pot Vegan Jambalaya Pasta

One Pot Vegan Jambalaya Pasta


Ingredients
  • 1 medium yellow onion
  • 2 jalapeno pepper
  • ½ green, yellow, orange, red peppers
  • 5 garlic cloves (diced)
  • 2 or 3 celery ( I used 2)
  • 2 tbps olive oil
  • 4 vegan sausages ( I used Italian tofurky)
  • 4 ½ cups low sodium vegetable broth
  • 28 oz can fire roasted diced tomatoes (I used Muir Glen)
  • ½ teaspoon paprika
  • 1 teaspoon cayenne, basil, garlic powder, onion powder, basil, thyme,
  • 2 teaspoons Cajun creole seasoning
  • 1 16 oz package of pasta
  • parsley
  • salt and black pepper to taste


Directions

  • Start by prepping your veggie, dice the onion, jalapenos, green/yellow/orange/red peppers, celery, and mince the garlic.
  • When done heat olive oil over medium heat in a very shallow pan, or large pot.
  • Add onion, jalapenos, green/yellow/orange/red peppers, celery, and garlic into oil and saute for 5 mins.
  • While veggies cook, cut vegan sausages into small circles.
  • Add sausages into veggies stir to blend, cover and cook for another 5 mins stir at 2 and half mins then re-cover. 
  • Add 4 ½ cups organic veggie broth to veggie/sausage mixture, fire roasted diced tomatoes, paprika, cayenne, basil, garlic powder, onion powder, basil, thyme & cajun creole seasoning, salt and pepper to taste and stir making sure everything is well blended.
  • Add pasta and bring to a boil let it cook for about 10 mins or until your pasta in no longer hard
  • Reduce heat to medium simmer, cover and cook for 15 to 17 mins stirring every 5 mins
  • Remove from heat garnish with parsley and serve!
One Pot Vegan Jambalaya Pasta




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