Protein Swap | Impossible™ Beef Jambalaya
with Rainbow Cherry Tomatoes & Poblano
700 cals
25 mins
Description
Louisiana’s jambalaya is the OG of one-pot meals. It’s all about letting the rice do its thing: softening, shimmering and soaking up paprika-laced spices. It’s also about letting the veggies and Impossible™ beef do theirs: adding volumes of taste and texture to every mouthful.
Contains:
Milk • Soy
Ingredients
for 2 servings
(Double for 4 portions)
2 Impossible™ beef burger patties (made from plants)
1 Poblano pepper (or green pepper)
1 Lemon
280g Multicoloured cherry tomatoes
30ml Vegetable demi-glace
160g White rice
15ml Tomato paste
10g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic, onion, oregano, black pepper, kosher salt)
Nutrition
Total fat | 26g |
Saturated Fat | 13g |
Sodium | 660mg |
Total carbs | 94g |
Sugar | 10g |
Protein | 29g |
Fibres | 13g |
Recipe Instructions
- Quarter the lemon.
- Core and small-dice the poblano.
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the chorizo*, poblano and tomatoes; season with ½ the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through and the tomatoes are beginning to soften.
- Sausage meat: same instruction as above.
- Impossible™ Beef: Crumble the patties. Cook, stirring often, 3 to 5 min., until browned.
- To the pot, add the tomato paste. Cook, stirring often, 1 to 2 min., until dark red.
- Add the rice, demi-glace, 1 ¾ cups water (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to a simmer, cover and cook, 17 to 20 min., until the rice is tender. Let sit, covered, for 5 min. Fluff the rice.
- Divide the jambalaya between your plates.
- Garnish with juice from the lemon wedges. Bon appétit!