Vegan Jambalaya Recipe
This Vegan Jambalaya is a flavorful one-pot meal packed with colorful vegetables, hearty beans, vegan sausage, and perfectly seasoned rice. Inspired by classic Louisiana Creole cooking, this plant-based version delivers smoky, spicy, and savory flavors while staying simple enough for an easy weeknight dinner.
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Servings: 6
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's Knife
Ingredients
For the Jambalaya
- 2 tablespoons olive oil
- 12 ounces vegan sausage sliced
- 1 large yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon vegan Worcestershire sauce
- 1½ cups long-grain white rice rinsed
- 3 cups vegetable broth
- 1 cup sliced okra optional
- 1 (15-ounce) can kidney beans, drained and rinsed
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
For Serving
- Fresh parsley chopped
- Green onions sliced
- Hot sauce
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced vegan sausage and cook for 3 to 4 minutes until lightly browned. Remove and set aside.
- Add onion, bell peppers, and celery to the same pot. Cook for 5 to 7 minutes until softened.
- Stir in garlic, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper. Cook for 30 seconds until fragrant.
- Add crushed tomatoes, vegan Worcestershire sauce, rice, and vegetable broth. Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25 to 30 minutes until the rice is tender. Stir occasionally and add a splash of broth if needed.
- Stir in the okra, kidney beans, and cooked vegan sausage. Cook for another 3 to 5 minutes until everything is heated through.
- Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning.
- Garnish with fresh parsley and green onions before serving.
Notes
- Use a flavorful Cajun seasoning blend for the best traditional jambalaya taste.
- Long-grain white rice works best because it stays fluffy and absorbs the spices without becoming mushy.
- You can replace vegan sausage with chickpeas, extra beans, mushrooms, or tofu for a different protein option.
- For a spicier version, add extra cayenne pepper or your favorite hot sauce.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- The flavors become even better the next day as the spices continue to develop.