Vegan Jambalaya

Heat the olive oil (2 tbsp) in a large heavy-bottomed skillet over medium-high heat. Add the vegan cajun sausage (14 oz) (sliced into rounds) and saute until browned. Use a slotted spoon to transfer the sausage to a plate.

Reduce the heat to medium and add the vegan butter (3 tbsp) to the pan. Once the butter has melted, whisk in the flour (2 tbsp). Continue whisking for another minute. Start 1m timer

Add the onion (1 yellow), bell pepper (1 green), bell pepper (1 red), and of celery (3 ribs) to the pan and season with cajun seasoning (3 tbsp). Saute until the veggies have softened. Add the garlic (4 cloves) and saute for an additional minute. Start 1m timer

Add the basmati rice (1.25 cup) to the pan and saute for 1 minute. Start 1m timer

Stir in the diced tomatoes (1 can) and vegetable broth (2.75 cup) and season with dried basil (2 tsp) and dried thyme (1 tsp). Add the sausage back to the pot. Turn the heat to medium-high and bring the broth to a boil. Reduce the heat to low and simmer, stirring occasionally, until the broth has evaporated and the rice is cooked through. If you need to add extra broth, you can. Start 45m timer

Taste the jambalaya and season with [salt and pepper to taste] if needed.