A New Orleans rice dish in a Creole tomato sauce with sliced sausage, grilled oyster mushrooms, and shredded jackfruit
Fun Facts: Jambalaya comes from the French Quarter of New Orleans. It is said that it was an attempt by the Spanish to make paella in the “New World,” where saffron was not easily available, and tomatoes were substituted. Eventually, spices from the Caribbean made it to New Orleans, and the addition of these spices to the “Spanish Paella” turned into a unique dish – Jambalaya! This interpretation from The Vegan Taste will give you folate, fiber, antioxidants, vitamins A, C, & K1, and more!
Reheating Instructions: Warm in a pan over medium heat for 3 to 4 minutes.
“It looked like such a simple dish, but it was so incredibly flavorful. I wanted a giant pot of this so I could have leftovers every day.” – M Cathy Ma. from Phoenix
“I loved how the mushrooms and vegan sausage lent a meaty texture and flavor to this Creole classic. Satisfying and delicious!” – Linda St. from Scottsdale