Jambalaya

This meal isn’t gluten free as it has vegan andouille sausage, which also make it a less healthy meal than what is usually on this blog. But on occasion, or when cooking for non-vegan or newly vegan friends, this meal is great! To make this meal gluten free and SOS free, omit the vegan andouille sausage and add beans and/or tofu.

Ingredients:

• 1 large onion, chopped
• 2 packages vegan andouille sausage, sliced
• 1 bell pepper, chopped
• 1 large tomato, chopped (or sub 1 can of diced tomatoes)
• 2 cloves garlic, minced
• 3 bay leaves
• 1/4 tsp thyme
• 2 tablespoons minced parsley
• 6 cups vegetable broth
• 1 tsp black pepper
• 1/2 tsp cayenne
• 3 cups rice

Directions:

1. In a large saucepan, saute onion in water until translucent.
2. Add the chopped bell pepper and vegan andouille sausage.
3. Saute together until the bell pepper begins to color.
4. Add the tomato, garlic, bay leaves, thyme, parsley, vegetable broth, black pepper, and cayenne. Bring to a boil.
5. Add the rice, bring to a boil again, and reduce to simmer.
6. Cover and simmer for about 25 minutes or until all the liquid is absorbed and the rice is somewhat dry and not too sticky.
7. Adjust seasonings as desired.

Enjoy 🙂

Smoky Corn Chowder

This recipe is from High Carb Hannah:

Ingredients:

• 2 large russet potatoes (about 1 pound), cut into chunks
• 1 red pepper, cut into chunks
• white onion (about 8 oz.), cut into chunks
• 1 cup red lentils
• 3 tablespoons smoked paprika
• 1 tablespoon garlic powder
• Curry paste to taste (optional)
• 1 tablespoon Better Than Bouillon (vegetable) or 1 tablespoon of miso, add to taste
• 1 can coconut milk
• 2 one pound bags of frozen corn (use roasted frozen corn if you can find it)
• 4 cups water
• 1 tablespoon or more of liquid smoke (add after cooking), to taste

Directions:

To make on the stove top: Add all ingredients to a large pot and bring to a boil. Cover and simmer for about an hour. Use and immersion blender to blend to desired consistency. Add in liquid smoke. Serve over rice and garnish with extra smoked paprika if desired. Enjoy!

To make in the Instant Pot: Throw everything into the Instant Pot and cook 15 minutes with natural release. Use an immersion blender to blend to desired consistency. Add in liquid smoke. Serve over rice and garnish with extra smoked paprika if desired. Enjoy!