Page 39 - Vegan

Dinner

Jambalaya

I made this for friends while visiting LA and everyone loved it. It’s great right out of the pot, but
the flavours really come together after it’s been in the fridge overnight. If you like it spicy feel free
to add tsp of red pepper flakes while it’s cooking. It’s a really easy dish to make in big batches
so scale it up if you need too.

INGREDIENTS

• 2 green bell peppers, chopped Makes 4-6 servings
• 3 celery stalks, chopped
• ½ yellow onion, chopped 580 calories per 4 servings
• 2 fresh tomatoes, chopped
• 2 cloves of garlic, minced garlic Macros per serving :
• 1 tsp paprika 33g Protein 90g Carbs 10g Fat
• 1 tsp smoked paprika
• 1 tsp thyme
• cups ( . g) brown rice
• 4 cups (1 liter) vegetable broth
• 1 large can of diced tomatoes
• 1 cup (250ml) tomato sauce
• ½ tsp black pepper
• ½ tsp salt
• 1 pack (4 links) of vegan sausage
• chopped green onion for garnish

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