One-Pot Vegan Farro Jambalaya

 

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httpv://youtu.be/uVyQD-miGs?rel=0&modestbranding=1

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VEGAN JAMBALAYA | EASY ONE POT MEAL

Video taken from the channel: Simnett Nutrition


One-Pot Vegan Farro Jambalaya. The Louisiana classic gets a whole-grain spin by swapping out rice in favor of farro. Farro is a great grain option for vegetarians because it contains about 5 grams of protein per 1/4 cup, plus 5 grams of fiber. Vegan sausages add hearty texture and robust flavor to this easy dinner. One-Pot Vegan Farro Jambalaya.

Ingredients. 1 tablespoon olive oil; 2/3 cup (76g) onion, chopped; 1/2 cup (57g) green bell pepper, chopped; 4 cloves garlic, minced; 1 cup (180g) 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 (315ml) low-sodium vegetable stock. One Pot Vegan Jambalaya. August 19, 2020 Leave a Comment.

This vegan Jambalaya is a game changer! It’s just like the classic dish but veganized. Made with soy curls and plant-based sausage, this Southern inspired recipe is a treat for the whole family.

Jump to Recipe Print Recipe. This one pot vegan jambalaya is an easy dinner that only needs one pan! It’s packed with spicy rice, beans and veggies – healthy and delicious. I know I’m a bit of a cheese fiend, but sometimes I really do just want a delicious vegan meal to make me feel good. This one pot vegan jambalaya is just the thing – plenty of veggies, hearty beans and rice, and lots of spice.

In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes.

Heat oil in a large skillet or sauté pan over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes. Add paprika, salt, oregano, black pepper, and red pepper; cook 1 minute, stirring constantly so spices don’t burn. Stir in chicken stock, farro, tomatoes, and bay leaves and bring to a boil.

Add in the garlic and vegan sausage and cook for another 3-5 minutes. Add the beans, tomatoes and vegetable broth to the pot. Finally, add the rice and Cajun seasoning and stir. In a large saucepan, heat the olive oil on medium-high. Add the onion, bell pepper, celery, garlic, and tomatoes.

Cook for a couple of minutes. Add the salt, pepper, cayenne, paprika, oregano, and thyme. One-Pot Vegetarian Jambalaya Heat oil over medium-high heat in a large dutch oven or pot.

Add the chopped peppers, onions, and celery, then add a pinch of salt. Stir the veggies occasionally and cook about 5 to 7 minutes or until they are tender. Heat oil in a large pot. Add onions, garlic and peppers and cook on medium heat for about five to six minutes until almost soft.

Add okra chunks and cook for another five minutes, stirring frequently to avoid veggies sticking to the pot.

List of related literature:

Mix the al-dente farro, the pulsed onion and fennel, 1 teaspoon fennel sausage seasoning, and 1/2 tablespoon minced lemon thyme together in a large bowl.

“PLANTLAB” by Matthew Kenney
from PLANTLAB
by Matthew Kenney
Regan Arts., 2017

Make the salad: While the farro is cooling, put the fennel seeds in a small skillet and toast them over medium heat until fragrant, about 2 minutes.

“Salad for President: A Cookbook Inspired by Artists” by Julia Sherman
from Salad for President: A Cookbook Inspired by Artists
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Stir together farro, chickpeas, scallions, cranberries, feta, cumin, salt, and pepper in large bowl.

“Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook's Kitchen” by Weight Watchers
from Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook’s Kitchen
by Weight Watchers
HMH Books, 2016

If you leave out the anchovies, or replace them with black olives or capers, this dish becomes a very tasty main course for vegetarians, served with vegetarian fried rice or fried noodles.

“Sri Owen's Indonesian Food” by Sri Owen
from Sri Owen’s Indonesian Food
by Sri Owen
Pavilion Books, 2014

In the same skillet, panfry the moghrabieh, sprinkling it with the caraway, cinnamon, allspice, and the remaining salt, adding ladles of the broth, one at a time, until the grains are tender.

“Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More” by Joumana Accad
from Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
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Transfer the farro to a large bowl, toss with the olive oil, and let cool, tossing occasionally.

“All About Dinner: Simple Meals, Expert Advice” by Molly Stevens
from All About Dinner: Simple Meals, Expert Advice
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W. W. Norton, 2019

Add the farro, and cook, stirring often, 2 minutes.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

This recipe is inspired by those, yet this dish adds a lot more nourishment and flavors to make me one happy gluten-free vegetarian.

“Simple Green Meals: 100+ Plant-Powered Recipes to Thrive from the Inside Out: A Cookbook” by Jen Hansard
from Simple Green Meals: 100+ Plant-Powered Recipes to Thrive from the Inside Out: A Cookbook
by Jen Hansard
Potter/Ten Speed/Harmony/Rodale, 2018

Farro, it turns out, does require frequent stirring to ensure that the grains cook evenly.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the remaining ’Shroom Stock and the tempeh fingers and bring to a simmer.

“Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine” by Bryant Terry
from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
by Bryant Terry
Hachette Books, 2009

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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128 comments

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  • For the Southwest-style Quinoa, do you put cooked black beans into the pot? I put raw black beans into it and the final pot is dark as shits.

  • I made the lasagne soup and used tofu instead as I didn’t have lentils & added carrots.
    And it actually came out really really nice!

  • I love me some Stallion but the Beyond dogs have all the coconut oil which sears and grizzles up on a grill. Stove top though they can get a little grimy. No Evil’s are a little dry and can just burn. All good though for a treat.

  • You are such an inspiration. Not just your cooking and advices but your spirit. I am subscribed.
    Please can you make a video for the girls who wants some gains, how to get some pounds with vegan food. Thanks a lot. Greeting from Germany.

  • Please do not support the use of animal flesh as valid sources of protein.:(
    I have always enjoyed your videos, but was very sad to hear you say that.

  • Thank you for posting!! Made this tonight and we absolutely loved it!! We used the beyond meat sweet Italian sausage I will definitely be making this again ��

  • I made this meal today (4/7/2020) because of the colorful favors and I wanted to try something new. Well, OMG!!!!!! It was so good. I cut up an avocado to place on bottom of my bowl and cashew nuts cheese on top. My 17 year old isn’t vegan but he cleaned his entire plate. The flavors were bold and hearty. What a great combination. Thank you for sharing this dish. I wasn’t even hungry and didn’t need to eat anything but oh my. The sauce was what really set this off. Thank you again.

  • I made it and absolutely loved Shakshuka. forgot to soak the nuts but the dip was amazing. I made a meat one for my family but next time I will only do a vegan one. Want to send you a picture

  • Love the recipes! I will make the mushroom stroganoff later tonight for dinner! Where did Chris get his shirt that he is wearing? I really want one myself, because it looks so much like my pup! ��

  • I’ve watched your videos on and off for some time and I finally took the plunge and became plant based. I use recipes you share here and over the last year I started at a hefty 331 pounds. Today I stand here 208 pounds. You’re a true inspiration. I never thought I could be where I am today, but with your help I shed those 123 pounds. I am forever grateful.

  • idk how you didnt hurt yourself with that horrible cutting board lol. sliding everywhere. im sure by now you have a huge nice quality bamboo one, awesome videos keep em coming!

  • Watched this video when it came out. Currently making this right now… used the recipe, went shopping and now the veggies are on the stove following along.

  • Awesome video! Could you make a video of a few different ideas for meals on the go? Easy to take to school/work that are great for lean muscle building.

  • I eat meat and I still love this channel tbh, I make a lot of these recipes and sometimes I just replace the dairy free stuff for dairy or add some chicken to it and a lot of times I just leave it fully vegan if I can. The cool thing about her is that she’s not making people feel bad for what they eat or calling anyone names for eating meat or fish, she’s just showing her vegan recipes and most of them are cheap and easy to follow for anyone, including meat eaters.

  • This was amazing! Just made it. Also, I added kale and Franks Red Hot…had to. I’d love if you added some sort of nutritional info to the cooking vids if possible.

  • I appreciate this! I’ve been vegan for over 2 years but I am concerned of malnourishment for myself and my family! Definitely adding this and your other recipes! Thank you!

  • I absolutely love your channel i am new to the vegan life style and love it so much your recipies are beautiful I am excited to try

  • Not bad! I’m a born and raised Cajun, and this looks amazingly accurate. Btw, I always use brown rice in my jambalaya. I will be on the lookout for the no evil sausage.

  • Just had the first recipe for dinner and my husband and I loved it!!! He had his over brown rice. Some avocado on top was just right!���� Can’t wait to try the rest!

  • Soooo Delicious �� I wish I could cook like that… your food looks sooo healthy and scrumptious I have really enjoyed watching your videos soo cool Thank you both

  • I’ve been trying to see if there is a way to season a cast iron pan without oil. I feel like you’ve touched on this before but I’m not sure. If anyone else knows a way to do it without oil let me know! Thanks!

  • Cashew makes a great alfredo sauce:
    Soak cashew nuts overnight or boil til soft with 2 gloves of garlic.
    Blend with garlic cashew, nutritional yeast, seamoss( optional), lemon, salt, Italian seasoning, almond milk, salt.
    Hmmm good

  • So far I want to make the Vegan Lasagna Soup. I can eat soup any time of the year..��And the Creamy Mushroom one. I have made Creamy Mushroom with pasta a few times. Its yummy.

  • Loved this video as always! But I’m an unrelated note, what are your hair details and how did you do the install? Crochet? Individuals? I really want to attempt this style.

  • Girl, I absolutely LOVE your recipes! I made the granola mix over the weekend…LOVE IT! And, I’m adding this to my meal plan for the week! Looks sooo yummy! Thanks for sharing! Have a great day, chickie!

  • In your written instructions you say to rinse the pasta and vegetables after draining, but you don’t mention that in the video. I read the written recipe before watching and I was thinking that I wouldn’t rinse the pasta.

  • If you are using a whole grain and a legume you have a whole protein. If you are using white flour pasta you are fooling yourself.

  • Thank you so much for these easy yummy healthy recipes!! I tried the 1st two over the past weeks and I loved it. I’m trying the rice recipe tonight. Keep em coming ��

  • I made this last night and my husband liked it so much, he requested it for super again tonight. Works for me. Instead of the sausage, I diced up & cooked tempeh. It was awesome!

  • Hey Derek, just wanted to give a little thank you. I have been vegan now for 3 years now. I decided to make a full dive in once I found your channel. I’ve had my ups and downs thinking am I doing the right thing? Can I even gain weight? (Which I am currently still struggling with.) Of course, I have faced challenges like my family telling me I’m not getting enough protein or that I’m going to have certain deficiencies, but every time I come back to this channel I get a new rush of excitement, enthusiasm, and determination. So thank you again for being an inspiration!
    Noelan

  • I made the Pad Thai and didn’t have the lime and peanut around sadly, but it still turned out amazing! Thank you:D
    Amazing collaboration, gonna try the Jamaican curry recipe next <3

  • I had to come back and leave a like and a comment. I don’t know what I was thinking, I think I got distracted by the kids and just forgot, sorry Derek, at least I came back haha. Thanks for the wicked recipe man. My wife and I used to make Jambalaya all the time before we went vegan and haven’t had it in so many years because of all the meat usually found in it. Great video as always Derek. Thanks for continuing to give us content! ������

  • I grill the beyond meat sausages on my old George Forman Grill to cook out all the oil, works great. I wonder if I could do this in the instant pot, may try. The recipe looks wonderful.

  • Coconut aminos are a good even lower salt soy sauce replacement. Very similar taste. I tried this recipe with coconut aminos. Sooo good!! Thanks! ��

  • Wow! I just made this with a few adaptions based on what I have available: Replaced the celery with brokoli, red pepper instead of green and used mixed beans instead of sausage. It’s so good! Thanks a lot, Derek!

  • I made the mushroom stroganoff. It was good but in my opinion, next time I will put about half of the amount of thyme it says cuz it was a little too “herby” for my taste!

  • Thank you for this recipe! My wife and I made it this week and it was delicious. I’m new to the vegan ways, so this was a great start.

  • The asparagus trick….. it is an easy way to guarantee not having woody parts, HOWEVER, you’re going to waste a lot of asparagus that way too, usually the parts close to the breaking point are also usuable. It’s convenient but kinda contradicts with the minimize waste idea:-/

    Otherwise great recipes again!

  • The two of you are my favorite YouTube chefs, or even favorite people. Both of you are spreading such a positive vibe, kind, funny, enthusiastic. Such a pleasure to watch.

  • Thankyou Derek I am really enjoying watching your videos and learning a lot. You are very inspiring and easy going. I have gone a little off course lately but I know I will get back on the right track again. My body is feeling great even just after a week. Thanks again.

  • Hi can nutritional yeast be substituted with Miso and if so which one would you suggest? I have done successfully with other recipes.

  • Oh my goodness!!! Delicious and so beautiful. Having recently been diagnosed with diabetes, I’ve had to rethink my entire lifestyle. This channel makes it doable and tasty!!

  • Oh…now I see..you are linked..
    The snapping-trick with green asparagus is a big big unnecessary waste…��Just peel 2/3 of the asparagus stem,than cut a little dry peace of the end and use the whole vegetable…

  • Mary’s Test Kitchen has a microwave shakshuka recipe that uses soft tofu for the egg portion; I bet that would be really good in this sauce!

  • How does she get her tomato in the consistency around 3:05? When I chop tomatoes they are just oozing thin tomato juice like water.

  • Love this and when you put your kitchen together with the plants I thought of his channel. You guys look so nice and work nicely together on camera. you sure do another series.

  • Hi there! Question! I’m gonna double this recipe. Should I also double the broth amount? I’m thinking of using minimum 4 cups maybe 5 or 6

  • Hello Rachel, what is an alternative if you do not have the harissa paste or eggplant? Could I use potatoes instead of the eggplant? What another seasoning could I use if my local store doesn’t have the harissa paste.

  • Great video! I can tell I’ll be living off these all weekend. The cashew cream is a lot nicer with nutritional yeast it helps balance the flavours

  • How do you store your leftovers Can you freeze in portion sizes. If so will the taste change from storing. Why the question -I live on my own.

  • That pesto looks bomb!!!

    Also I found that my grocery store was having a hard time keeping basil stocked over the summer so I found a store bought kind that subbed in a bit of parsley and so I did that for mine and not only does it taste really really fresh as delicious but it ended up being a lot cheaper that way too!

  • I finally did the Harissa paste dish and it was nice. I did put veg stock in and regret it. A bit too runny. Next time just tomatoes. I think I may have cooked it too long as well because it did taste nice but not banging nice. next time I will set the alarm. I am always overcooking. Rachel you mentioned the taste of chilies. Was that from the paste or did you put some chili peppers in? I will do it again though because the ingredients are the ones I usually buy with the exception of Aubergine. But when I see them in the reduced section at Tesco I will know what to cook.

  • I’ve noticed after a few recipes now that you haven’t used tofu or soy, or at least not that I’ve seen yet. Just wondering if there’s a reason:)

    In my opinion some soft or medium tofu would have been perfect for the eggs instead of the cashew mix, but it still looks so tasty!

  • Dear Derek

    What do I need to eat (preferably in a smoothly maybe 3) to supplement/replace my food supplement to get 100% recommended daily allowance.

    Kind regards
    interested viewer

  • Is there a reason why you always use vegetable stock instead of vegetable bouillon cube or powder? Isn’t it way more waste, lasting shorter and bulky/heavier to transport?

  • I’m from Thailand and so Impress that you make my beloved Padthai. But about the sauce we don’t use sriracha sauce or tomamto sauce. Just only 3 basic components: tamarind sugar and maybe salt (instead of fish sauce). By the way no every thai people know about that. Hope you like this link >> https://www.youtube.com/watch?v=Fy5mO_qoelI

  • Great video and recipes I will definitely have to make them. I have already tried a few of Sweet Simple Vegan’s recipes and enjoyed them.��

  • Thank you so much that is an awesome video my wife and I also have a big family of 7. I am the cook of the family because of work and my wife almost finishing school thank you Lord thank you for this video today that’s exactly what we will have for dinner

  • Absolutely love it! Your video was easy to follow. Thank you! Also loved how you put all the ingredients and directions before hand so I could screenshot & look while grocery shopping!

  • Delicious looking recipes, as always! I hope its not too weird to say but I am always so envious of your décolletage. Those collarbone! I must store fat in my upper chest area because mine barely show at all ☹��

  • Love these ideas. Will the first recipe still be as yummy without red pepper? Idk if kids will do that. How do you get that much basil without spending a fortune? Oh, the third recipe. I may try pickled ginger with that and coconut amino. You are ever inspiring and have become my go to. What a blessing you are.

  • I noticed that you are using a microphone now �� these recipes look amazing! You just inspired me to get my butt in the kitchen ��

  • The color in your videos are so rich and inviting, Rachel! Love that you are so good at creating vegan comfort foods. I’m all about it!

  • MMMM add some roasted cashews to that stir fry and you’re GOLDENNN! LOVE ALL THESE RECIPES. I’m inspired! This helps me see that maybe I don’t have to be pressured to do keto… I could most likely still have this pesto pasta and STILL eat healthy and STILL lose some weight! Thank you Alyssa <3

  • For many people, the easiest way to eliminate these woody stems is to break them off by bending them until they snap in two. The conventional wisdom is that this natural snap-off point is where the unpalatable toughness ends, and the tender asparagus begins.

    This is one snap decision that’s dead wrong. If you snap off asparagus spears, you’re wasting food and throwing away your grocery dollars.

    Testers found that if they snapped asparagus at the “natural” breaking point, they lost as much as 50 percent of the weight of each spear, and much of what was being tossed onto the compost pile was completely edible. That’s because spears don’t necessarily break at the best possible place, and can snap just about anywhere depending on where the cook applies pressure.

    To reduce this waste, they tried cutting roughly an inch off the bottom of each spear, then used a vegetable peeler to trim away the stringy exterior of the base until they got to the tender center. This not only produced asparagus that looked prettier than the short, stubby spears. It produced a loss of less than 30 percent.

  • hate to disappoint… I tried the first one (lasagne noodle soup), the lentil would not cook nor did the pasta. I chucked it all out and tried boiling it separately and then combing it all together. Worked out better that way.

  • I just made this it was great. Instead of vegan sausage, I had some diced Quorn in the freezer and used that. Fantastic dish just in time for Fat Tuesday. If you were having friends over, what would you serve with it?

  • Lovely recipes as always��I have a question about quinoa; do you know if it is necessary to rince the qunioa before boiling? I read somewhere that it needs rinsing to get rid of the bitterness and prevents problems with digestion. Do you know if that is true or not? Love your channel☺️��

  • Just found your channel and I love all your recipes thanks for the variety of vegetables because I love all vegetables but need a different recipe for them and you always come thru thanks

  • love this recipe

    for brown rice I find that separately boiling it for 5 minutes before adding it to the main pot helps reduce the overall cooking time

    also, anyone in the UK wanting to try this, the Linda McCartney chorizio and red pepper sausages go so well in this!

  • yo! i was so curious about the lasagna soup and i just tried it. it’s amazing hahaha ❤ so if you’re curious, but have second thoughts, just give it a try! it was definitely worth it for us

  • beautiful people…beautiful recipies…im not vegan I only eat fish and chicken but my preference is vegetables and fruit..recipies are so easy and simple…

  • I know this is too much info, but…. Those specific sausages didn’t agree with me and my body expelled them so quickly…. Never again! Which is weird cuz I also thought all the ingredients sounded awesome

  • My husband and I love, love, LOVE tofu. I know you made it on this video, but what’s your insight on eating it 3-4 times per week. In the U.S. they’ve constantly demonized tofu as a food that impedes thyroid function, and may cause cancer in women so I’ve decreased my intake. No matter what research I do, I can not find research to substantiate that. Is this something the beef industry has perpetuated? Is there truth in it? Please let me know your thoughts. Between eating edamame and making tofu, we could eat soy most days of the week.

  • I always consiedered one pot meals to much easier. Like throw in everything all at once, turn on the heat and wait for the magic to happen.

  • In a video…She added tomato paste and I read it toothpaste..������.and again watched the video…������…. sorry it’s my mistake

  • Could you please tell me how many milliliters is a cup? In Austria we have cups in various sizes so that doesn’t tell me anything. Thank you very much!

  • I’m not sure where you’re from, but I’ve started watching your videos and noticed your use of red onion, peppers, and coriander. I’m Dominican and that’s the base of flavor for so many of our dishes. I’m starting my slow journey to becoming ideally becoming vegan; currently vegetarian with some seafood, and your dishes really look amazing. So often veggie dishes can seem so bland. Thanks for your tips and recipes!

  • I am turkish and we do make shakshuka as well. You do not need to use eggs. I never ate them with eggs, even before I went vegan. Some people put meat in it. But I always knew it as without anything animal. Was so happy, when I realized how much vegan food I already had in my life:D

  • can’t wait to try the stroganoff, it looks amazing. What kind of veggie broth do you use? I’m having a hard time finding a low sodium one. Thanks for all your hard work, your recipes are awesome

  • I hope you ca find a beautiful wife who will give you children. You are the sweetest perfect family man Derek. Too good for anyone who only wants a blog and not your children. I am praying for you to receive the blessings that God has prepared for you which you know from the bottom of your heart.

  • Wine isn’t an option for me unless I order it online. So I guess it will be a while before I can try the recipes I wanted to. ( especially the stroganoff) ��xo Davita

  • Made the Med quinoa for lunches. Tried a little and holy moly, so good!! I thought I was out of groceries, but I had everything to make this in the pantry and was able to use some leftover kale in place of spinach!! Yummmmmm!

  • This looks delicious! I’m definitely going to give it a try!! I am loving all your video contents!! I recently came across your channel and ever since I have been hooked!! �� I am really enjoying your “Cook with me” videos!!

  • Love your videos! Do you mind sharing what pans you’re using? I don’t see it in the description box along with your other stuff you use in the kitchen.

  • Have you thought about using a pressure cooker? It would take 20 minutes, perhaps a little less broth. I love the flavor of food cooked in a pressure cooker.

  • Was scrolling through YouTube trying to find something quick and easy to make for dinner when I saw your video. Decided to make this tonight and it was soooooo good! My kids are always skeptical about trying new things but they loved it and asked if I could make it again tomorrow ��. I will be making this again in the near future. Planning on adding shrimp next time.

  • Really loved the recipes! I feel like I’ll be trying some of them soon! Exam time asks for simple and quick dishes ;D
    Anyways, sending you lost of good energy and “see you” soon!

  • I just have to say, I love you and your channel!!! Firstly, I tried veganuary a couple of years ago and found it quite hard so gave up, but over the last few years I’ve suffered with IBS and other health issues which have lead me back to looking at a plant based diet.
    I’m starting with cutting out dairy but looking to soon cut out meat too.
    I just love that you’re English (sometimes it’s hard with Americans using different foods etc!!) and living in London so it’s not always boiling hot and sunny ��.
    These recipes have my mouth watering, and I’ve been watching all your vids about how to go vegan etc and everything is so helpful. Thank you, thank you, thank you! You’re wonderful!!! ❤️

  • emm so delicious and inspiring. for the pesto, instead of adding olive oil, is it possible to add tahini instead or some kind of nuts such as cashew or almonds. Thanks a million love you vids always

  • i really like to eat different type of food plasae send me more food item i really enjoy with drinks on my email jivankheena@ yahoo.com thanks

  • Can we get more collabs please? Love the two of you, I’m intimidated in the kitchen but you lovely humans make me feel I can cook haha thank you Gaz and Sadia! Moooooore please��

  • Great recipe and so easy…and the tip for the smaller lid for cooking the corn is something I have never seen…Thank you for your video and stay safe!

  • Wow! I’m DRIBBLING and excited by all of these. Thank you.

    Been a lazy cook for years, as I’ve been so hell bent on focusing on exposing �� gate etc. But now I’m inspired by healthy/vegan cooking again. Thanks for making this look so easy yet tasty, and quick. Going to try each one. Yummaroo! ♥

  • O, Love love love Cajun food, I make my own traditional cajun spice too! Spent so time in New Orleans and just love the spices, well needed Vegan version of these amazing foods. Fantastic recipe, and totally love the ‘No Evil’ product (how appropriate in more ways than one!), where did you buy it? Would it be ok if I add my traditional home made Cajun spice here? Thanks again!:)

  • Hi! I cooked it for lunch today… Well, in Italy we don’t have the cajun seasoning, so I made mine looking for it on YouTube! I missed only basil and didn’t put any hot pepper in the mix as my boyfriend don’t like it… I had a red pepper, red onion, red rice, some raw chicken breast left behind the day before, a couple of smoked frankfurters, some prawn in the freezer… I followed your recipe using all my ingredients and in my crock pot express… Well, it was a success!! Tomorrow I’m going to make again my Jambalaya using the other half of my ingredients �� Thanks for this loving and delicious guidelines! ����

  • I made this right after watching the video….It’s freakin amazing!! This is going straight to my favorite recipe collection. Thank you!!

  • You are Amazing ❤️

    I’m definitely going to make this for my Wife and Two Daughter’s. ��

    Thank you for this Quick and Awesome Recipe ��

  • Please get a better chopping board and a wet cloth to hold it firm…just a advice from a chef….otherwise the recipe looks great..��

  • All 3 recipes look DELISH!! Will be making all 3 soon!! Thanks so much for making and sharing the video and great recipes!! Will absolutely be voting for you to.

  • The ginger stir is calling my name, but all of these recipes look AMAZING! Thank you for providing such easy recipes. One pot meals are my go-to!

  • Now that’s my kind of cooking…few ingredients, quick one dish meals. It looks very delicious!!! I’m definitely going to give this one a try. TFS

  • This looks so good, and you make it easier than trying to assemble ingredients that are not in your kitchen. I have everything without going out to get special spices that I wont use again. ❤

  • Tho I’m not vegan, I absolutely LOVE your videos. Thank you for giving me ideas for plant based recipes to try. Keep up the amazing work!

  • My favorite part of YouTube is all the little communities that form! I usually precook my jambalaya rice to al dente and then add to the sauce / aromatics so it doesn’t take a million years to cook. Looks amazing!

  • Hi Amanda, just wanted to thank you for this simple and delicious recipe! I made it for my family of 2 this week and we just loved it it made enough for a leftover dinner and lunch, six meals altogether. We’ll definitely be making it again and again. Thank you for sharing it and inspiring easy and delicious meals!

  • Finally made this tonight, it was delicious! But I definitely agree adding less Cajun seasoning if you don’t want it spicy. I’m a wimp with anything spicy, and it was just a tad too much. Thanks for sharing these recipes, can’t wait to try more!

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  • I love how you do make Caribbean African versions. I’ve tried your dishes always turn out tasty and flavoursome. Not a vegan but I like to use vegetables in a creative way

  • Derek, have you heard what Dr. Barnard said about citric acid, that it actually doesn’t come from citrus fruits but from fungi in China? He said it is GENETICALLY ENGINEERED and believed to be potentially toxic. ������ What is your take on citric acid, and should we be avoiding it in our food? It’s ubiquitous.

    Check out where he says it in this interview. https://youtu.be/133n0BTYXOQ (@ 1:18:25).

  • Great recipe! And such a cute baby!! How well does this work with brown rice? Because brown rice does take forever to cook. Also would I use the same amount of liquids for the brown rice? Thanks!! New sub ��

  • I made both the mushroom stroganoff and the mushroom lentil Bolognese and they were wonderful!!! Me and my family loved them. They might actually be our new favorites. Can’t wait to make more of your recipes.

  • You are absolutely beautiful!! And let me just say, I made the one pot Mexican rice and I LOVEEEEE IT!! It came out so yummy �� thank you so much! ❤️

  • The pesto looks so creamy, can I freeze or how do you recommend to store it? I bought pesto before but it has soooo much oil and I feel like it doesn’t last long because it gets moldy ��

  • I am making the stroganoff tonight..thanks for the meal ideas! congrats on your veg news nomination! of course i voted for you guys:)

  • Stroganoff: My substitutions worked great too: brown rice fusilli, cassava flour, coconut aminos, plain low sodium vegan veg broth, Kite Hill Greek style unsweetened yogurt for the sour cream. It did require lots of stirring to keep the noodles and flour from sticking and the brand of pasta I used took a long time to cook but it all came out in the end! I made 1.5 times the recipe so I could use one whole box 12 oz of pasta and 2 8 oz boxes of sliced mushrooms.

  • Are the “cooked lentils” cooked by you? If so, how long to cook them, as I’ve never cooked lentils by themselves. Thanks. Totally voting for you both! Over my two year vegan life, you’ve helped to fan the flames of my creative cooking. Bravo!!

  • Today, I made quinoa with sauteed onions, squash and small sweet peppers with spinach. It was a hit with family. Thanks for the ideas.

  • When I cooked the Beyond brand in the air fryer there was about a lot of oily sludge. Definitely eat it only with lots of high-fiber veggies.

  • I have yet to make my own vegan pesto sauce…..but that spring pasta definitely convinced me to try. I love the addition of the artichokes. I know that definitely amps up the flavor.

  • Holy Vegan!!! Wow! I have been using so many of your recipes from your blog and had no idea until now that you have a YouTube channel. Uh! So amazing. I’m sure I’ve scrolled through the video links or something, oh, but so much better to have this sweet surprise right now that you have a channel on here. I immediately subscribed and will be catching up on all your videos 1 day by day! Yaaay! Your recipes are scrumptious and I love that they are practically guilty free! Yum! Thank you!! Much love to you both! ✌��❤️��

  • I loved that these all used similar ingredients so I don’t have to worry about buying a ton for just one recipe and end up letting it go to waste! Voted, good luck you guys!

  • I’m not vegan but I just wanted to point out that some Thai curry pastes and almost all homemade curry pastes contain shrimp paste in them. Be sure to check the labels when you buy the curry.

  • I’m from Louisiana, And I cook jambalaya all the time, I sometimes put crawfish or shrimp in mine as well, Yours looks so good. Tfs.

  • I’ve never cooked with wine before. Can anyone recommend a good white that would go well with these recipes.
    Or will it make a significant difference if I used more broth?

  • Wow you sure have a dedicated bunch of followers. Oh right that would include me… love jambalaya! I have been making this vegan version for years, but I am a transplanted to Texas Canadian so have had more exposure to Louisiana as it is right next door and the food there is awesome. Not always vegan though so some things are not easy to duplicate. I loved the Engine 2 plug. Yay for the Esselstyn family. They are partly responsible for this huge vegan movement. In my opinion, that is. Dr. Colin Campbell changed my whole viewpoint on food and health. Thank you for these videos. You are such fun to watch and always so informed about the actual,nutritive value of what you cook.

  • Loved this video. Will be making the veggie noodle soup tomorrow. Later will definitely be making that stroganoff recipe. Looks delicious.

  • YUMMM!!����❤ Am gonna try that stroganoff recipe! I will sub Coconut Aminos vs soy sauce or tamari.
    Btw, can’t wait till you guys do a GF AND SoyFree Recipe Vid, soon!! ����