Recipe By:
By Charity Morgan
By Tracey Medeiros
By Inés Anguiano
By Gina Marie Miraglia Eriquez
By Atsuko Ikeda
By Hannah Che
By Shilpa Uskokovic
By Kendra Vaculin
By Giuliano Hazan
Recipe By: By Charity Morgan
By Tracey Medeiros
By Inés Anguiano
By Gina Marie Miraglia Eriquez
By Atsuko Ikeda
By Hannah Che
By Shilpa Uskokovic
By Kendra Vaculin
By Giuliano Hazan
Ingredients
1 Tbsp. vegan Worcestershire sauce or liquid aminos
1 Tbsp. hickory liquid smoke
1 tsp. hickory-smoked salt
½ tsp. smoked paprika
¹⁄8 tsp. hot sauce (I like Tabasco)
For the Creole-Cajun Seasoning
6 Tbsp. sweet paprika
2 Tbsp. onion powder
2 Tbsp. garlic powder
1 Tbsp. dried thyme
1 Tbsp. fine pink Himalayan salt, or to taste
2 tsp. ground black pepper
2 sap. ground white pepper
1½ tsp. dried oregano
1½ tsp. ground cayenne pepper (use ¾ tsp. if you don’t like heat)
1 tsp. smoked paprika (optional)
For the vegan jambalaya
6 cups Chik’n Broth or any vegetable broth
2 tsp. hot sauce (I like Louisiana-style)
1 recipe (2 Tbsp.) Smoke Signal
3 Tbsp. neutral oil, such as avocado or grapeseed
1 (14-ounce) package plant-based andouille sausage or any plant-based sausage, or smoked tofu, sliced
3 celery stalks, chopped
1 yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
3 cups long-grain white rice
3 garlic cloves, minced
1 Tbsp. Creole-Cajun Seasoning
1 (14-ounce) can diced tomatoes and their liquid, or 2 cups chopped fresh tomatoes
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