Ingredients

• 1

  cup
  Organic Brown Jasmine Rice suggested substitutions
• 2

  tbsp
  oil
• ¹⁄₂
  Yellow Onion, diced
• 2
  Garlic Cloves, minced
• 3
  Celery Stalks, diced (1 ½ cups)
• 1
  Green Bell Pepper, medium, diced
• 1
  Can (14-ounce) Diced Tomatoes
• 4

  cups
  Mushrooms, Oyster, Shiitake, King Oyster
• 4

  cups
  Vegetable Stock or Water + 1 ½ tsp. Vegan Bouillon
• 3
  Bay Leaves
• 1

  tbsp
  Creole Seasoning
• 2

  tsp
  Vegan Worcestershire Sauce
• 2
  Vegan Sausages, sliced
• 1

  tsp
  Louisiana Hot Sauce
• ¹⁄₄

  cups
  Parsley, chopped (for garnish)
• Salt to taste

Instructions

1. Preheat a large Dutch oven or heavy-bottomed pot over medium heat. Add oil, followed by onion, garlic, celery, and bell pepper. Sauté until onion is translucent, about 3 minutes, then add tomatoes and mushrooms. Cook mushrooms for about 7 minutes, or until they begin to soften.
2. Add the rice, vegetable stock, bay leaves, and 1 teaspoon pepper. Stir well. Cook with lid ajar for 25 minutes, or until rice is almost tender.
3. Add creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
4. Pan fry the vegan sausage slices, then stir them into the jambalaya.
5. Serve topped with fresh parsley and hot sauce.