Beyond Meat Sausage Jambalaya

with Tomato Rice & Spanish Vegetable Medley

Easy | 30 min

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May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, and Tree Nuts.

What We'll Send

Frozen Corn Niblets
Red Bell Pepper
Red Onion Sliced
Crushed Tomatoes
Long Grain White Rice
Cayenne Pepper
Beyond Meat Italian Sausage
Organic Vegetable Stock Cube
Green Onion
Spice Blend
Oregano, Paprika, Thyme Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 908
Fat 41g
Protein 29g
Carbohydrates 106g

Cooking Directions


TIP: Keep a close eye on rice in Step 3 and stir often to prevent sticking to the pot.


Prepare Ingredients
- Heat oven to 425°F.
- Drain and pat dry Beyond Meat Italian sausage and cut into 1/4 inch rounds.
- Wash bell pepper, okra, green onion and cilantro.
- Cut bell pepper in half and remove stem and seeds.
- Dice bell pepper into 1/2 inch pieces.
- Remove stems from okra and slice into 1/2 inch rounds.
- Thinly slice green onion.
- Pick and chop cilantro leaves.


Roast Vegetables + Sausage
- Line a baking sheet with foil.
- Add corn, bell pepper, red onion, okra and Beyond Meat Italian sausage to sheet and toss with 2 tbsp. olive oil.
- Season to taste with salt and pepper.
- Roast for 15–18 minutes until vegetables are tender and Beyond Meat has reached an internal temperature of 165°F.


Cook Rice
- Add 1 tbsp. olive oil, 2 cups unsalted water, long grain white rice, crushed tomatoes, garlic, vegetable stock cube and spice blend to a large pot and bring to a boil.
- Stir well to break apart stock cube.
- Season to taste with cayenne pepper.
- Once boiling, reduce heat to low and stir often to prevent sticking.
- Cook for 15–18 minutes or until grains are tender and rice has a risotto-like consistency.
- Season to taste with salt and pepper.


Mix + Serve
- Remove baking sheet from oven.
- Divide rice into servings bowls.
- Divide vegetables on top of rice.
- Garnish with green onion and cilantro.
- Enjoy!

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