Vegan Jambalaya

In an effort to stretch every dollar as far as possible, Jon and I have been planning each week before we head to the grocery. Our strategy is simple: we know the staples that we always buy, but in addition to those we plan three or four dinners to get us through the week. So far this game plan has worked out really well. And in addition to saving money and simplifying the nightly decision about what to eat, this new course of action has inspired me to flip through some of my favorite, if oft neglected, cookbooks.

That’s how I became reacquainted with Isa Chandra Moskowitz and Terry Hope Romero’s fantastic Veganomicon. I’ve found some of my favorite recipes of all time in this book, and if you’re a vegan, well there’s a reason it is subtitled “The Ultimate Vegan Cookbook.” Because I can’t leave well enough alone, I decided that I’d use the Veganomicon’s “Seitanic Red and White Bean Jambalaya” as a starting point for a jambalaya of my own. But on the night we’d decided to make jambalaya, I worked a little late, so Jon took on the task of giving this recipe a unique twist. He did a fantastic job! Address your fan mail to him regarding the great dish that follows. And don’t be afraid of the large portion this recipe makes; the leftovers will spice up your lunch for days.


6 tablespoons olive oil
1 14-ounce package of Tofurky Italian Sausage
1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 large yellow onion, diced
4 cloves garlic, minced
3 heaping tablespoons tomato paste
½ cup cooking sherry
2 cups long-grain white rice (uncooked)
1 28-ounce can diced tomatoes
1 15-ounce can navy beans
1 15-ounce can black beans
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried paprika
½ teaspoon celery seed
¼ teaspoon chili powder
¼ teaspoon ground red pepper
3 cups vegetable broth
1 cup water
1 teaspoon salt
1 teaspoon black pepper

Heat 2 tablespoons of olive oil in large oven-ready saucepan over medium heat. Slice the Tofurky sausages into ½ inch medallions and sauté for 5 minutes, until lightly browned. Remove the sausage from the pot and allow to drain on paper towels.

Add the remaining 4 tablespoons of olive oil to the pot and stir in onion, peppers, and garlic. Sauté for 12-15 minutes, until the vegetables are very soft. Stir the tomato paste into the vegetables and cook, stirring often, for 4 minutes.

Preheat oven to 375 degrees F.

Stir in the cooking sherry to deglaze the vegetables. Cook the mixture for 30 seconds, then add rice. Stir the rice for 4-5 minutes, then stir in diced tomatoes, Tofurky sausage, beans, thyme, marjoram, paprika, celery seed, chili powder, and ground red pepper. Bring the mixture to a simmer, add vegetable broth and water, and return to a simmer. Add salt and pepper.

Cover the oven-ready saucepan with aluminum foil and place it in the preheated oven for 30 to 35 minutes, until the rice is tender.

Remove from oven, stir, then cover and allow to rest for 10-15 minutes before serving.

(Serves: 8; Ready In: 90 minutes)