“Embracing 40 years of Kwanzaa tradition with the help of my Our Place Dream Cooker! From the rich flavors of Jambalaya to the deeper meaning behind every dish, it's more than just food—it's our unity on a plate. Here's to keeping everyone together, celebrating heritage, and savoring the joy of togetherness!”
– Chef Joya (@cookingwithjoya)
4-6
What You'll Need
Ingredients
- 1 lb vegan sausage, sliced
- 2-3 tbsp tbsp olive oil
- 14 oz plant-based chicken strips
- Cajun seasoning (to taste)
- 1 green bell pepper, diced
- 1 sweet onion, diced
- 1 stalk of celery, diced
- 1 jalapeño, diced (optional)
- 2.5 cups rice
- 2.5 cups water or vegetable stock
- 1 tbsp vegan chicken bouillon
- 1 tbsp tomato paste
- 2 bay leaves
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper (to taste)
- Green onions, sliced (for garnish)
Feel free to adjust the seasonings according to your taste preferences.
Directions
Step 1
Set the pressure cooker on sauté setting to heat and add olive oil. Add the sliced vegan sausage and plant-based chicken strips. Season with desired Cajun seasoning. Once browned, remove them from the pot.
Step 2
In the same pot, add the diced veggies and sauté for about 2 minutes. Stir in the tomato paste and allow it to melt down.
Step 3
Add the rice, water or vegetable stock, vegan chicken bouillon, bay leaves, garlic powder, onion powder, thyme, oregano, smoked paprika, cayenne pepper, salt, and pepper. Mix everything well.
Step 4
Ensure all ingredients are mixed well, then change the pressure cooker setting to high pressure. Set it to cook for 3 minutes and seal the cooker.
Step 5
Once the cooking cycle is complete and the steam has released naturally or manually, open the pot and remove the bay leaves.
Step 6
Add back the cooked vegan sausage and plant-based chicken to the pot. Mix well.
Step 7
Garnish with sliced green onions before serving. Enjoy!
