I’ve been craving jambalaya lately, however the version I used to make is full of meat and sort of oily and very salty. I had to find another version that focuses more on the vegetables and spices to season the dish rather than meat, oil and salt. I’ve adapted my recipe from one I saw in a post that was credited to Plant Pure Nation. While it’s not the same as what I used to eat, I thoroughly enjoyed this version with a side of my Plant-based New Orleans red beans.
There are many other ways to make jambalaya and my version uses tofu. If you’re not a fan of tofu, try seitan or plant based meats or sausage.