Preheat your oven to 180°C
First, prep the ingredients. Place the vegan sausages on a lined baking tray, put the tray in the oven and cook for 20 minutes. Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper, then roughly chop. Thinly slice the sun-dried tomatoes. Peel and finely dice the onion. Trim, halve and core the peppers and cut them into 2.5cm chunks. Trim and thinly slice the celery. Peel and grate the garlic. Remove the thyme leaves from the sprigs.
Cook the rice following the instructions. Cut the lime in half.
Fire up the hob and start cooking. Warm some oil in the large saucepan over a medium heat. Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes. Add the celery and stir for 2 minutes. Add the garlic and stir for 1 minute. Add the sun-dried tomatoes and stir for 1 minute. Add the pepper chunks and stir for 2–3 minutes.
Add the smoked paprika, thyme, cayenne pepper and oregano to the pan and stir for 1 minute to coat. Add the jackfruit and stir gently for 3–4 minutes. Add the tomato purée and stir for another minute. Stir in the tinned tomatoes. Add the water to the empty tomato tin and add it to the pan. Add the bay leaf, turn the heat down to low and simmer for 10 minutes, stirring occasionally.
Now, make the finishing touches and serve. Take the sausages out of the oven and cut them into 2cm-thick slices. Add the sausage slices and hot sauce to the pan and gently fold them into the jambalaya. Add the rice to the pan and fold it into the sauce. Thinly slice the spring onions and add half of them to the pan. Squeeze in the lime juice and fold the juice and the spring onions into the jambalaya. Taste and season to perfection with salt and lots of pepper. Plate up the jambalaya, garnish with the remaining spring onions and the parsley.