Sausage, Pea & Cauliflower Jambalaya

Vegan sausage jambalaya in a bowl

Vegan sausage jambalaya in a bowl and pan

Sausage, Pea & Cauliflower Jambalaya

A comforting dinner full of warming spices and hearty vegetables, served with a vegan cucumber & mint raita.

Course Dinner
Cuisine American, Vegan
Tags jambalaya
Prep Time 10 minutes
Cooking Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

For the jambalaya:

  • 1 tbsp oil
  • 1 white onion diced
  • 1 large garlic clove
  • 1 small green chilli
  • 1 inch fresh ginger peeled
  • 6 vegan sausages see notes
  • 1 celery stick finely diced
  • 1 carrot finely diced
  • 3 mushrooms finely sliced
  • 1/2 leek finely sliced
  • 1/4 cauliflower sliced into small florets
  • 1 bay leaf dried or fresh
  • 5 curry leaves dried or fresh
  • 100 g peas fresh or frozen
  • 1 tsp turmeric
  • 1/2 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1/2 garam masala
  • 1/8 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 black pepper
  • 2 tbsp tomato purée
  • 250 g cooked basmati rice
  • 1 large tomato diced
  • Handful of fresh spinach finely sliced
  • Handful of fresh parsley & coriander

For the cucumber & mint raita:

  • 120 g vegan yoghurt - plain soy or coconut
  • 2 inches cucumber very finely diced
  • Large pinch of fresh mint finely chopped
  • Pinch of salt & black pepper

Method

  1. If you are cooking your rice from scratch, cook according to instructions and set aside ready to use.
  2. Heat the oil in a large frying pan, add the diced onion and sauté until they start to soften.
  3. Add the garlic, green chilli and ginger to a mini chopper and process until very finely chopped, almost the consistency of a paste. Add this to the onions and sauté for 3-4 minutes.
  4. Chop the sausages into large chunks and add to the frying pan. Allow to brown for 4-5 minutes. Then add the finely diced celery, carrot, mushrooms, leek and cauliflower, followed by the bay leaf and curry leaves. Keep stirring to make sure they cook evenly.
  5. Once the vegetables have softened, add all the spices - turmeric, chilli powder, cumin, garam masala, cinnamon, salt and black pepper - followed by the peas and tomato purée. Then add the rice and stir everything together thoroughly.
  6. Add 150ml water, turn the heat down slightly and simmer for 8-10 minutes, stirring once or twice.
  7. While the jambalaya is cooking, make the raita. Add the yoghurt to a small bowl followed by the cucumber, finely chopped mint and seasoning. Stir well and set aside for serving up. You can make this a few hours ahead of time and place in the fridge to let the flavours marinate together.
  8. Once the water has reduced and the rice is plump, stir through the chopped tomato and sliced spinach. Heat for 1-2 more minutes. Sprinkle the fresh parsley and coriander over the top and it's ready to eat! I recommend serving it with some warm rotis which you can use to scoop the jambalaya up with.

Recipe Notes

I used the Linda McCartney vegetarian sausages as they hold up well in the casserole gravy while keeping a crispy outside which adds crunch to the dish.

Vegan sausage jambalaya in a bowl

Cucumber raita in a bowl

Vegan sausage jambalaya on a fork

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