Vegan Gochujang Jambalaya

Vegan gochujang jambalaya

About The Recipe

Experience the vibrant flavors with a Korean twist in this Vegan Gochujang Jambalaya. This plant-based version of the classic Creole dish is packed with a variety of vegetables and seasoned with spicy Gochujang, giving it a deep, rich flavor with a hint of heat. The addition of traditional jambalaya herbs and spices ensures that the dish retains its authentic flavors, while the Gochujang adds a unique and modern touch. This hearty and flavorful dish is perfect for those looking to spice up their vegan meals with some international flair.

Directions

Soak soy protein with water or vegetable broth for 20 minutes.
In a large pan sauté onion and bell pepper for 4 minutes and add garlic.
Add sausage and soy protein and cook for another 3 minutes.
Season with salt and smoked paprika.
Add tomato, gochujang and mix well and pour vegetables stock and thyme.
Add rice and bring to boil and then lower the heat to simmer with a lid on.
From time to time stir in the rice and cook till done.

Tip: Original recipe is made with long grain rice.
You can use any type of rice. For extra spicy add more gochujang.
Level: Easy

Ingredients

Granulate soy protein 50 gr
Warm water or vegetable broth to soak soy protein 100 ml
O’Food Gochujang Korean Chili Sauce15 gr
Olive oil 15 ml
Onion, chopped 30 gr
Garlic, chopped 10 gr
Yellow and red bell pepper, dived 80 gr
Vegan sausage, sliced 80 gr
Canned tomato with juice, crushed 150 gr
Rice 120 gr
Vegetables broth 350 ml
Thyme to taste
Table salt to taste
Smoked paprika to taste