Step 1

Place a large, deep stockpot over medium-high heat. Once hot, add 2 tablespoons of the olive oil into the pot, followed by the diced onion, celery, bell peppers, jalapeno, and garlic. Stir well and cook for 6 minutes. Stir frequently.

Step 2

Add in the cajun seasoning blend, garlic powder, onion powder, dried thyme, poultry seasoning, dried bay leaves, and the 1/4 teaspoon kosher salt. Cook for 30 seconds, stirring constantly.

Step 3

Now add in the vegetable stock, the entire can of crushed tomatoes, vegan Worcestershire sauce, Tobasco hot sauce, and uncooked whole-grain brown rice. Stir well and bring the mixture up to a simmer.

Step 4

Once it is simmering, turn the heat down to medium-low/low, cover, and cook for 45 minutes. Stir occasionally.

Step 5

Once the jambalaya has about 10-15 minutes left of cooking, place a large saute pan over medium heat. Once hot, add in 1 tablespoon of the olive oil, followed by the vegan chicken and sausage pieces.

Step 6

Season the vegan meat with the other 1/2 teaspoon of salt and all of the pepper. Saute until the meat is lightly golden brown, about 8 minutes or so.

Step 7

Add the cooked vegan chicken and sausage into the pot of jambalaya, stir well, cover, and cook for 15 minutes.

Step 8

Lastly, remove the bay leaves from the pot and discard them.

Step 9

Garnish your serving of jambalaya with lots of chopped green onions!