The Louisiana classic gets a whole grain twist by replacing rice with farro. Farro is a great grain option for vegetarians as it contains about 6 grams of protein per 1/4 cup as well as 3 grams of fiber. Vegan sausages add a hearty texture and bold flavor to this easy dinner. You can find them near the tofu at the grocery store, usually in a refrigerated section of the produce section.
Active time: 15 minutes Total time: 30 minutes
Vegan stew farro jambalaya
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 green pepper, diced
- 4 garlic cloves, minced
- 1 cup (180 g) farro, dry
- 2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 1/3 cups (320 g) low-sodium vegetable broth
- 1 (14.5 oz./411 g) can diced tomatoes with no added salt, undrained
- 2 bay leaves
- 2 plant-based Italian sausages, thinly sliced
- 1/4 cup green onions, thinly sliced
Directions
Heat a large skillet over medium-high heat. Add the oil and once hot add onions and peppers. Cook, stirring occasionally, until the onion and peppers are soft, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add farro, paprika, salt, oregano and cayenne pepper. Cook, stirring constantly, until the spices and farro are lightly toasted, about 1 minute.
Add vegetable broth, tomatoes, and bay leaves; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until most of the liquid is absorbed and the farro is chewy-tender, about 15 minutes. Stir in sausages; Cover and cook until sausages are heated through, about 2 minutes. Garnish with spring onions and serve immediately.
Servings: 4 | Serving Size: About 1 cup
Nutritional values
Nutritional bonus: Potassium: 719 mg; Iron: 19%; Vitamin A: 74%; Vitamin C: 65%; Calcium: 10%
Originally published January 3, 2020, updated February 2026
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