Serves 6: “Vegetarian jambalaya?!?” We can hear you already. Let us explain. With advances in plant-based proteins, you can actually enjoy a traditional jambalaya that feels and tastes like what you’re used to eating, without the calories, saturated fats, and sodium to weigh you down and interfere with your heart health this season. Toss on some Crystal hot sauce for some heat.   

Tools Needed: Paring knife, cutting board, cast-iron or heavy large pot


  • 4 Tbs. extra virgin olive oil
  • 3 stalks celery, chopped finely
  • 1 medium onion, finely chopped
  • 1 green bell pepper, seeded & chopped
  • 2 garlic cloves, minced
  • 2 cups vegetable stock
  • 3 tomatoes, chopped (save the juice!)
  • 1 cup rice
  • ¼ tsp. each, salt and pepper
  • ¾ tsp. Zatarain’s or other seasoning mix
  • 1 lb. vegan sausage
  • 1 pkg. vegan chik’n strips


In large cast-iron pot, heat oil oven over medium-high. Heat chicken strips until heated through, about two minutes per side. Cut into 3/4-inch pieces; set aside.

Add celery, onion and bell peppers. Cook, stirring, for 5 minutes. Add sausage and cook for 3 minutes. Add garlic and cook for another minute. Stir in stock, salt, pepper, Magic Seasoning, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer for 12 minutes. Cover; remove from heat.

Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Serve warm.   

Nutritional Facts: Calories: 410  ~  Total Fat: 17g  ~  Sat. Fat: 2g ~ Sodium: 740g  ~  Total Carbs: 36g  ~  Fiber: 9g ~  Sugars: 6g  ~  Protein: 33g