Jammin' Jambalaya

Preheat oven to 180°C. Place the sausages (2 plant-based) on a lined baking tray and cook for 20 minutes. Drain and rinse the jackfruit (1 can), pat dry, and roughly chop. Thinly slice the tomatoes (4 sun-dried). Peel and finely dice the onion (1). Trim, halve, core, and cut the bell pepper (1 red) and bell pepper (1 yellow) into 2.5cm chunks. Trim and thinly slice the stalk (1 celery). Peel and grate the cloves (3 garlic). Remove leaves from the thyme (10 sprigs). Start 20m timer

Cook the microwavable brown basmati rice (500 g) following packet instructions. Cut the lime (1) in half.

Warm the olive oil (1 tbsp) in a large saucepan over a medium heat. Add the diced onion (1) and a pinch of [salt and pepper] and cook, stirring, for 4–5 minutes. Add the sliced stalk (1 celery) and stir for 2 minutes. Add the grated cloves (3 garlic) and stir for 1 minute. Add the sliced tomatoes (4 sun-dried) and stir for 1 minute. Add the bell pepper (1 red) and bell pepper (1 yellow) chunks and stir for 2–3 minutes. Start 10m timer

Add the smoked paprika (2 tsp), [thyme leaves], cayenne pepper (0.5 tsp) and dried oregano (0.5 tsp) to the pan and stir for 1 minute to coat. Add the chopped [jackfruit] and stir gently for 3–4 minutes. Add the tomato purée (1 tbsp) and stir for 1 minute. Stir in the cherry tomatoes (1 can). Add the water (200 ml) to the empty tomato can and add it to the pan. Add the leaf (1 bay), turn the heat down to low and simmer for 10 minutes, stirring occasionally. Start 10m timer

Take the cooked sausages (2 plant-based) out of the oven and cut them into 2cm-thick slices. Add the sausage slices and hot sauce (1 tbsp) to the pan and gently fold them into the jambalaya. Add the cooked [microwavable brown basmati rice] to the pan and fold it into the sauce. Thinly slice half of the onions (4 spring) and add them to the pan. Squeeze in the juice from the lime (1) and fold the juice and the spring onions into the jambalaya. Taste and season to perfection with [salt and pepper]. Plate up the jambalaya, garnish with the remaining [spring onions] and the fresh parsley leaves (5 g).