You'll want to celebrate Meatless Monday every day with this plant-based Jambalaya! Packed with protein, fiber and, flavor by the bowlful, it's the perfect meal to add to your meal prep rotation or take it to your next potluck!


1 bag Spanish RightRice

1 RollinGreens Taco Pack

1 vegan chorizo

½ pack tempeh bacon (regular tempeh is fine)

2 cups water 

2 Tbsp. olive oil 

1 spring onion

1 yellow onion, diced

4 pieces celery, diced

1 green bell pepper, diced

32 oz. vegetable stock

24 oz. water (if needed)

6 oz. tomato paste

2 Tbsp. cumin

2 Tbsp. chili powder

2 Tbsp. Cajun-style hot sauce

6 garlic cloves

1 Tbsp. salt


In a pot, boil 2 cups of water and 1 Tbsp. olive oil.

Add Taco Pack, stir and reduce heat to med low. Allow to cook for 7-10 minutes or until liquid has almost evaporated.

Remove Taco Pack from heat. Cover.

Dice onion, celery, and bell pepper.

In a heated pot, add oil and tempeh bacon. Cook on each side for 1-2 minutes. Set aside.

In same pot, cook chorizo until it starts to brown. Add onions and full garlic cloves.

Once onions and garlic start to brown, add celery, and stir.

Once celery starts to brown, add bell pepper, and stir.

Add vegetable stock and tomato paste and stir, make sure to mix in the paste as much as possible.

Add tempeh back into pot, along with cooked RollinGreens Taco Pack.

Add cumin, chili powder, hot sauce, and salt. Cook for 30 minutes on low.

While that is cooking, chop spring onions and set aside.

Add Spanish RightRice.

Cook for 10 minutes on medium high, if you need to add some water, make sure to bring to a boil, then reduce to medium high for 10 minutes.

Garnish with spring onions, serve in your favorite bowl, and enjoy!