Active time: 10 minutes Total time: 30 minutes
The Louisiana classic gets a whole-grain spin by swapping out rice in favor of farro. Farro is a great grain option for vegetarians because it contains about 5 grams of protein per 1/4 cup, plus 5 grams of fiber. Vegan sausages add hearty texture and robust flavor to this easy dinner. You’ll find them near the tofu in the grocery store, usually in a refrigerated part of the produce section.
One-Pot Vegan Farro Jambalaya
- 1 tablespoon olive oil
- 2/3 cup (76g) onion, chopped
- 1/2 cup (57g) green bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup (180g) uncooked farro
- 2 teaspoons paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4–1/2 teaspoon cayenne pepper
- 1 1/3 cups (315ml) low-sodium vegetable stock
- 1 (14.5 ounce/411 gram) can no-salt-added diced tomatoes, undrained
- 2 bay leaves
- 2 vegetarian Italian sausages (92g each; such as Field Roast), thinly sliced
- 1/4 cup (28g) green onions, thinly sliced
Heat a large skillet over medium heat. Add oil and swirl to coat pan. Add onion, bell pepper and garlic; cook 4 minutes, stirring occasionally. Add farro, paprika, salt, oregano and cayenne pepper; cook 1 minute, stirring constantly.
Add vegetable stock, tomatoes and bay leaves; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until most of liquid is absorbed and farro is chewy-tender, about 15 minutes. Stir in sausages; cover and cook until thoroughly heated, about 2 minutes more. Sprinkle with green onions.
Serves: 4 | Serving Size: About 1 cup
Nutrition (per serving): Calories: 346; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 464mg; Carbohydrate: 50g; Dietary Fiber: 7g; Sugar: 7g; Protein 19g
Nutrition Bonus: Potassium: 510mg; Iron: 19%; Vitamin A: 20%; Vitamin C: 41%; Calcium: 12%