Vegan Jambalaya

by Dani Taylor

Ingredients:

• 1 tablespoon olive oil

• 2/3 cup onion, chopped

• 1/2 cup green bell pepper, chopped

• 4 cloves garlic, minced

• 1 cup 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 low-sodium vegetable stock

• 1 -15oz can no-salt-added diced tomatoes, undrained

• 2 bay leaves

• 2 vegetarian Italian sausages (such as Field Roast), thinly sliced

• 1/4 cup green onions, thinly sliced

Instructions:

1. 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.

2. Add farro, paprika, salt, oregano and cayenne pepper; cook 1 minute, stirring constantly.

3. Add vegetable stock, tomatoes and bay leaves; bring to a boil over high heat.

4. Reduce heat to medium-low, cover, and simmer until most of liquid is absorbed and farro is chewy-tender, about 15 minutes.

5. Stir in sausages; cover and cook until thoroughly heated, about 2 minutes more.

6. Sprinkle with green onions.

Makes 4 servings.

Nutrition per serving: 346 calories, 50g carbohydrates, 9g fat, 19g protein