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!
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!
Serving Size: 327g
Total Fat: 9.5g