These gorgeous Beetroot sausages add an extra layer of flavour to this vegan version of the Cajun-Creole classic, Jambalaya.  And using brown rice gives a great nutty finish.  If you make a big batch (this recipe is enough for a generous 6 portions), you’ll be set for a couple of lunches…. meal prep goals!

Beet Goes On Jambalaya

Serves 6
Preparation time 10 minutes
Cooking time 30 minutes


1 tbsp olive oil

2 packets HECK Beet Goes On sausages

1 red onion (diced)

1 red pepper (thinly sliced)

2 cloves garlic (finely chopped)

300g brown rice

1.5 tbsp Cajun seasoning

400ml vegan stock

2 cans chopped tomatoes (400g size)


You’ll need a large deep frying pan with a lid, or a wide shallow casserole dish for this recipe.  Whatever your pan, heat the oil and cook the sausages for 8-10 minutes until almost completely cooked.  Remove and set aside.

Add the onion to the pan and cook for 4-5 minutes until soft.  Now add the sliced pepper, garlic and Cajun seasoning before cooking for a further 2-3 minutes.  Add the rice, tomatoes and stock giving everything a good stir.  Pop the lid on and simmer for 25 minutes until the rice is almost cooked but still has a bit of bite.  Return the Beet sausages to the pan, pushing them down into the rice for the final 5-10 minutes of cooking.

Once the rice is tender, serve up with a Cajun Bloody Mary – brunch mission ticked!


Nutritional Info

Serving Size: 327g

Amount Per Serving

Calories: 342kcal

Total Fat: 9.5g

Saturates: 1.4g

Sugars: 11g

Salt: 1.4g

Protein: 9.6g

Carbs: 57g

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