Vegan Black-Eyed Pea Jambalaya

Ingredients

• 2 15 oz cans Black-Eyed Peas (canned)
• 1 lb Vegan Sausage
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 medium Celery Stalks
• 4 cloves Garlic
• 2 tbsp Cajun Seasoning
• 1 14.5 oz can Diced Tomatoes
• 3 cups Vegetable Broth
• 1.5 cups Long-Grain Rice
• 1 leaf Bay Leaf

Instructions

1. 1Dice the 1 lb of Vegan Sausage into 1/2-inch pieces.
2. 2Place a large heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the diced vegan sausage and cook for 5-7 minutes, stirring occasionally, until it is lightly browned on all sides.
3. 3Add the 1 medium Onion, 1 medium Green Bell Pepper, and 2 medium Celery Stalks to the pot with the sausage. Cook, stirring often, for 5 minutes, or until the vegetables begin to soften.
4. 4Add the 4 cloves of Garlic, minced, and the 2 tbsp of Cajun Seasoning to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Pour in the 1 14.5 oz can of Diced Tomatoes (undrained), the 2 15 oz cans of Black-Eyed Peas (drained and rinsed), the 3 cups of Vegetable Broth, the 1.5 cups of Long-Grain Rice, and the 1 Bay Leaf. Stir everything together well.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Carefully remove and discard the 1 Bay Leaf from the pot. Serve the Vegan Black-Eyed Pea Jambalaya hot.

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