Easy vegan quinoa jambalaya – ready in 30 minutes. Today I’d like to share one of my favorite recipes from inside the One Ingredient Transformation Course – a crazy-delicious plant-based jambalaya made with quinoa and tempeh.. Jambalaya, of course, is the classic Southern stew with shrimp and sausage and chicken and rice. Add bell pepper, onion, quinoa and mushrooms; sauté 5 minutes. baking dish coated with cooking spray. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. 1. Add dry unrinsed rice and let it toast with the veggies for a minute. Not sure if I could still call it “jambalaya” then – but I … 2. Directions. Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. In a large pot over low heat, warm olive oil. Transfer to a 2-1/2-qt. This healthy, refreshing, vegan Southwest Quinoa Salad by Allison Reynaud works great as a lunch, light dinner, or even a picnic. Add two of the chopped onions to the pot. Cook for 35-40 minutes until dark brown but not burnt, stirring occasionally. Instructions. This vegan jambalaya can easily be made on stovetop too. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer.Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper. Add the rest of the ingredients except for parsley. I turned this yummy dish into a whole-food-plant-based delight and as whole grain rice was out I replaced it with the protein richer pseudo grain quinoa. To do that, saute the Holy Trinity vegetables (onions, celery and green bell pepper), then add garlic. Mix-and-Match Jambalaya. In a large, deep nonstick skillet on medium-high, heat oil.