Vegan Jambalaya

Instructions

1. Step 1

   Prepare the sausage and vegetables as described in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat half the olive oil in the Dutch oven over medium heat. Add the vegan sausage and cook, stirring occasionally, until browned, then transfer it to a bowl.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 300.0 gr Vegan Sausage

   Cookware: Dutch oven, mixing bowl, wooden spoon

3. Step 3

   Add the remaining olive oil, onion, celery, and bell pepper to the pot. Cook over medium heat until the vegetables begin to soften.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 150.0 gr Celery, 15.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the garlic, smoked paprika, thyme, oregano, cayenne, salt, black pepper, and tomato paste. Cook over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Cayenne Pepper, 2.0 gr Dried Oregano, 2.0 gr Dried Thyme, 16.0 gr Garlic, 2.0 gr Ground Black Pepper, 8.0 gr Salt, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the rice, tomatoes, vegetable stock, kidney beans, okra, and browned sausage. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 240.0 gr Kidney Bean, 360.0 gr long-grain white rice, 200.0 gr Okra, 650.0 ml Vegetable Stock

   Cookware: Dutch oven, mixing bowl, wooden spoon

6. Step 6

   Cover the pot, reduce to low heat, and cook until the rice is tender and has absorbed most of the liquid. Do not stir during cooking.

   Timer: 20 min (fixed)

   Cookware: Dutch oven

7. Step 7

   Remove the covered pot from the heat and let the jambalaya rest. Fluff gently, fold in the parsley, and serve.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon