This recipe is great! It’s easy to make and creates a delicious dish that even meat-lovers will enjoy. You can alternate the vegetables for whatever is in season or whatever is in the house that needs using. So versatile!
6 vegan sausages, cut into 1” peices (I used Gosh – Smokey Sweet Potato Sausages)
200g vegan chicken, cut into 1” cubes (I used Vivera – Plant Chicken Pieces)
1 white onion, chopped
1 large carrot, chopped
1 pak choi, chopped
12 cherry tomatoes, halved
2 peppers, de-seeded and chopped
3 cloves of garlic, minced
3 tbsp Cajun spice
1 tin chopped tomatoes
2 cups vegetable stock
2 cups brown rice
5 tbsp jalapeno brine
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Himalayan salt & pepper to taste
– Gently fry your onion, carrot and cherry tomatoes in a deep pot using 1 tbsp of olive oil. Do this until the onion begins to turn translucent and the cherry tomatoes become soft.
-Throw in your peppers and fry for another 2 minutes.
-Add your garlic and Cajun spice and stir for another minute.
-Add your tin of tomatoes and stock and turn up the heat until it begins to simmer.
-Add your brown rice and chicken pieces and bring back to a simmer.
-Brown off your sausage pieces by using 1 tbsp olive oil in a frying pan and heating for about 8-10 minutes. Turn them half way through.
-Add your sausages, jalapeno juice, parsley and pak choi to your main pot and mix well. Your dish is ready to serve when the rice is fully cooked and has absorbed most of the liquid. If it is too dry, add a splash of boiling water.
Serve on it’s own or with crusty bread or salad on the side.