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Vegan Jambalaya Recipe

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4.1 from 64 reviews

This Vegan Jambalaya recipe is a hearty and flavorful plant-based twist on the classic Creole dish. It combines savory vegan sausages, vibrant bell peppers, aromatic spices, and tender long-grain rice simmered together in a rich tomato and vegetable stock base. Perfect for a comforting weeknight meal, this jambalaya is both filling and packed with bold Cajun-inspired flavors.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 3 Tablespoons Olive Oil (Divided)
  • 1 Pound Vegan Sausages (450g)
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 4 Cloves Garlic (Crushed)
  • 1 Medium Green Bell Pepper (Diced)
  • 1 Medium Red Bell Pepper (Diced)
  • 1 Medium Yellow Bell Pepper (Diced)
  • 2 Medium Celery Stalks (Diced)
  • 14 ounce Can Crushed Tomatoes (400g)
  • 1 Tablespoon Soy Sauce
  • 3 cups Vegetable Stock (720ml)
  • 1 1/2 cups Long Grain White Rice (300g, Uncooked)
  • 2 Tablespoons Cajun Seasoning
  • 1 teaspoon Dried Thyme
  • 1/4 teaspoon Cayenne Pepper (Optional)
  • 1 Bay Leaf
  • Salt and Pepper (To Taste)

For Garnish

  • Fresh Parsley (Chopped)
  • Green Onions (Sliced)

Instructions

  1. Prepare the Sausage: Slice the vegan sausages into round pieces to ensure even cooking and easy incorporation into the jambalaya.
  2. Sauté the Sausage: Heat 1 tablespoon of olive oil in a large pot or skillet over medium-high heat. Add the sliced vegan sausage and sauté for about 5 minutes until lightly browned, developing flavor and texture. Remove and set aside on a plate.
  3. Sauté the Vegetables: Add the remaining 2 tablespoons olive oil to the same pot or skillet. Add the chopped onion, crushed garlic, diced green, red, and yellow bell peppers, and diced celery. Cook for around 5 minutes until vegetables soften and aromas are released, building the flavor base.
  4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, soy sauce, vegetable stock, uncooked long grain rice, Cajun seasoning, dried thyme, optional cayenne pepper, and the bay leaf. Mix thoroughly to combine all ingredients evenly.
  5. Simmer the Jambalaya: Bring the mixture to a gentle simmer. Then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes. Stir every 5 minutes to prevent sticking or burning, and cook until the rice is tender and has absorbed the flavors fully.
  6. Reincorporate Sausage: Add the sautéed vegan sausage back into the pot, stirring well to combine and heat through. Remove the bay leaf once done.
  7. Season to Taste: Taste the jambalaya and adjust seasoning with salt, pepper, or additional Cajun seasoning as desired to enhance the flavors.
  8. Serve: Spoon the jambalaya into bowls and top with freshly chopped parsley and sliced green onions for a fresh, vibrant finish.

Notes

  • You can adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
  • Vegan sausages can be substituted with other plant-based protein options if preferred.
  • Stirring frequently while simmering is essential to prevent the rice from sticking and burning at the bottom of the pot.
  • Feel free to add other vegetables like okra or mushrooms for extra texture and nutrition.
  • For a gluten-free version, ensure the soy sauce used is gluten-free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-jambalaya-recipe/