In a large pot, heat 2 tablespoons of Pompeian Smooth Extra Virgin Olive Oil over low heat. Add 1 diced onion and cook slowly for 35–40 minutes, stirring occasionally, until the onion is dark brown and caramelized.

Once the onions are beautifully browned, add 1 cup of diced celery, 1 cup of diced bell pepper, 4 minced garlic cloves, and 2 bay leaves. Pour in ¼ cup of vegetable broth and continue sautéing for another 20 minutes until the vegetables are softened and fragrant.

Stir in 1 cup of chopped shallots, ¼ cup of chopped fresh parsley, 2 tablespoons of Creole seasoning, and salt and pepper to taste. Cook for an additional 5 minutes, allowing the spices to meld, while adding more vegetable broth as needed to prevent sticking.

Add 2 cups of long-grain rice and the remaining vegetable broth (about 4 cups) into the pot. Increase the heat and bring to a boil, then reduce to low heat, cover, and let it simmer for about 45 minutes until the rice has absorbed all the liquid and is tender.

Once the rice has finished cooking, allow the pot to sit covered for an additional 10 minutes. In a separate skillet, cook your choice of vegan sausage according to package instructions. After the resting period, stir the cooked vegan sausage and 1 can of drained kidney beans into the jambalaya.