@IJumpedAboardAPirateShip the jambalaya recipe you asked for
Jackfruit jambalaya from healthy Bosh
2 vegan sausages (recipe said 2, I'd double next time)
1 x 400g tin green jackfruit
4 tbsp sun-dried tomatoes plus 1tbsp oil from the jar
1 onion
1 red pepper
1 yellow pepper
1 celery stick
3 garlic cloves
10 sprigs fresh thyme
2 x 250g bags microwave brown rice
1 lime
2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1 tbsp tomato purée
1 x 400g tin tomatoes (recipe said tin cherry tomatoes but I wouldn't bother as they'd burst when it was cooked anyway)
200 ml water
1 bay leaf
1/2 tsp hot sauce
4 spring onions
Handful fresh parsley
Oven cook sausages. Drain, rinse and pat dry jackfruit then roughly chop. Thinly slice sundried tomatoes , chop onion, thinly slice celery, chop peppers into 2.5cm pieces
Warm sundried tomato oil over a medium heat. Add onion and pinch of salt and cook until softened. Add celery and cook for a few mins, add garlic cook for 1-2 mins, add sundried tomatoes and cook for 1-2 mins. Add pepper chunks and cook for 2-3 minutes.
Add smoked paprika, thyme, cayenne pepper and oregano to pan and stir for 1 minute to coat. Add jackfruit and stir gently for 3-4 minutes. Add tomato purée and stir for 1 minute before adding tinned tomatoes. Add the water to the tomato tin before adding to the pan. Add the bay lead, turn heat down to low and simmer for 10 mins, stirring occasionally.
Cut cooked sausages out of the oven and cut into 2cm slices. Add sausage slices and hot sauce to the pan and gently fold them in. Add rice and fold into the sauce. Thinly slice spring onions and add half to the pan along with lime juice. Taste and season, garnishing with remaining spring onions and chopped parsley