vegan jambalaya

This vegan jambalaya is a New Orleans-style Creole dish made with rice, vegetables, vegan chicken, and sausage. It is easy to make and packed full of flavor!

Super Easy & Incredible Homemade Vegan Jambalaya

yellow onion, (small diced)

celery stalks, (small diced)

red bell pepper, (small diced)

green bell pepper, (small diced)

jalapeno (remove and discard seeds), (minced)

tbsp garlic cloves, (peeled and minced)

tbsp

garlic powder

onion powder

thyme

poultry seasoning

bay leaves

tsp kosher salt ((Divided-

vegetable stock

tomatoes

Worcestershire sauce ((I use Annie's))

tbsp Tobasco hot sauce

whole-grain brown rice

vegan andouille sausages,

tsp black pepper

To garnish: chopped green onions

Place a large, deep stockpot over medium-high heat. Once hot, add 2 tablespoons of the olive oil into the pot, followed by the diced onion, celery, bell peppers, jalapeno, and garlic. Stir well and cook for 6 minutes. Stir frequently.

Add in the cajun seasoning blend, garlic powder, onion powder, dried thyme, poultry seasoning, dried bay leaves, and the 1/4 teaspoon kosher salt. Cook for 30 seconds, stirring constantly.

Now add in the vegetable stock, the entire can of crushed tomatoes, vegan Worcestershire sauce, Tobasco hot sauce, and uncooked whole-grain brown rice. Stir well and bring the mixture up to a simmer.

Once it is simmering, turn the heat down to medium-low/low, cover, and cook for 45 minutes. Stir occasionally.

Once the jambalaya has about 10-15 minutes left of cooking, place a large saute pan over medium heat. Once hot, add in 1 tablespoon of the olive oil, followed by the vegan chicken and sausage pieces.

Season the vegan meat with the other 1/2 teaspoon of salt and all of the pepper. Saute until the meat is lightly golden brown, about 8 minutes or so.

Add the cooked vegan chicken and sausage into the pot of jambalaya, stir well, cover, and cook for 15 minutes.

Lastly, remove the bay leaves from the pot and discard them.

Garnish your serving of jambalaya with lots of chopped green onions!

Vegan Jambalaya - A Louisiana inspired dish loaded with vegetables, rice, vegan sausage and big flavor! Easy to make in 1 pot.

Vegan Jambalaya

olive oil, divided

sausage

yellow onion, chopped

green bell pepper, diced

red bell pepper, diced

celery,

garlic,

cajun seasoning (,divided)

salt (omit

cayenne pepper, may omit

vegan worcestershire sauce

long grain white rice, uncooked

water

okra, thinly sliced, optional

parsley and green onion,

In a large pot or pan, add 2 tablespoons of olive oil and warm over medium-high heat. Add the sliced sausages and 1 tablespoon of the cajun seasoning and sauté for 3-4 minutes, until browned and warm. Transfer to a clean plate and set aside.

To the same pot, add the last tablespoon of olive oil and the chopped onion, bell peppers and celery. Sauté for 5-7 minutes, stirring frequently. Now add the garlic, 1 more tablespoon cajun seasoning, salt (omit if your cajun seasoning has salt!), cayenne pepper and thyme. Stir and cook for 1 more minute.

Now add the crushed tomatoes, worcestershire sauce, rice and water to the pot. Stir well, bring to a boil, then lower the heat to a simmer (covered) and cook for 25-30 minutes, until the rice is cooked. Stir every 5 minutes to make sure the rice doesn&#039;t burn and stick to the bottom of the pot. Add a little more water as needed if the mixture starts to dry out.

Stir in the okra, if using. Add the sausage back to the pot and mix well. Taste; season with another tablespoon of cajun seasoning, if desired and add more salt and pepper to taste. Remove from heat.

Serve sprinkled with chopped parsley and green onions, and enjoy!

This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.

extra virgin olive oil

onion, chopped

garlic, minced

red bell pepper, chopped

green bell pepper, chopped

carrot,

can crushed tomatoes (400 g)

tbsp tamari or soy sauce

oregano

cumin powder

paprika

black pepper

cayenne powder

rice (200 g), I used short grain white rice

water or vegetable stock (750 ml)

chickpeas (180 g)

kidney beans (180 g)

parsley

Add the oil to a skillet or large pot and when it&#8217;s hot add the veggies and cook over medium-high heat for 5 minutes.

Add the crushed tomatoes and cook another 5 minutes.

Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.

Add the chickpeas and beans, stir and cook 1 to 2 minutes more.

Serve with some chopped fresh parsley on top (optional).

Keepleftovers in the fridge in a sealed container for 5-7 days.

Man, this flavor was outstanding! I ended up needing a bit more stock, but I also like my jambalaya a little more wet. This spice blend was perfect!

Absolutely delicious! My husband and 9 yr old son love it as well! Only variation is that I didn’t have a green pepper, so used 1/2 red and 1/2 orange.  Seal of approval from our home! My son even asked to have it for lunch at school tomorrow! Thank you

Wowza! I made this as a first-timer and it was amazing! The only thing I changed was to add one jalapeno and one serrano. So good! I actually hate bell peppers but in this recipe they were so good!

DELICIOUS! Quick, easy steps with maximum results. I've made it twice now and it does not disappoint. Even added in mock sausage and prawn like the real thing and it was great!

This turned out great. Very nice base of spices. I doubled the recipe, used just a tablespoon of oil to saute the veggies in a non-stick pot, used a can of red kidney beans and a can of dark red kidney beans - because it's jambalaya! Also subbed in just a little smoked paprika for part of the paprika.

This was super simple and delicious! My dad and I crushed it all in two days! 😝

Absolute hit with everyone even our fussy toddler! Was easy to make it with the veg we had in and will absolutely be doing so again.

https://content.jwplatform.com/videos/qoD15W9A.mp4

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

onion, diced

green pepper, diced

red pepper, diced

(400 grams / 14 oz) crushed tomatoes

(1 litre) vegetable stock

basil

sweet paprika

½ teaspoon smoky paprika

cayenne pepper

Tabasco sauce (adjust

soy sauce

Pepper,

brown rice

beans beans

salt (or

¼ cup (7 grams) fresh chopped parsley

green onion, chopped (optional)

Heat a large pan over medium-high heat and...

Heat a large pan over medium-high heat and add a splash of water or a tablespoon of oil. Add the onion, and garlic and sauté until soft. Add the celery and peppers, and another splash of water if necessary, and sauté until just beginning to soften.

Add the crushed tomato, vegetable stock, herbs, spices...

Add the crushed tomato, vegetable stock, herbs, spices and sauces (except the salt) and rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.

Once the rice is tender, stir in the...

Once the rice is tender, stir in the beans and taste. Add salt if necessary. Give it a minute for the beans to heat then serve the jambalaya with fresh chopped parsley and green onion sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.

This Instant Pot vegan jambalaya is surprisingly easy to make, yet it tastes like something you've put a lot of effort into making. No oil is added during the cooking process. Chipotle Field Roast sausages make a great substitute for the traditional Andouille sausage. Make sure to scale the amount of Cajun seasoning if you don't want your jambalaya to be over the top spicy.

Vegan Jambalaya in the Instant Pot

onion,

green bell pepper,

garlic cloves,

long grain white or brown rice*, unrinsed

15 oz can small diced tomatoes, drained

Cajun seasoning

tsp smoked paprika

chipotle Field Roast sausages**

vegetable broth or water, plus more for sautéing the vegetables

Salt, black pepper

Press the Saute button of your Instant Pot....

Press the Saute button of your Instant Pot. Add 2-3 tablespoons of water or vegetable broth. Once the liquid starts bubbling, add diced onions, bell pepper, celery, and minced garlic. Saute until the vegetables soften, about 5 minutes, stirring to prevent sticking and adding more liquid if needed.

Add unrinsed white or brown long-grain rice, mix...

Add unrinsed white or brown long-grain rice, mix it into the vegetables, allowing the rice to toast slightly for about 1 minute. Meanwhile, cut the Field Roast sausages lengthwise, then chop them into 1/4 inch-thick half-moons.

Add drained canned tomatoes, Cajun seasoning (start with...

Add drained canned tomatoes, Cajun seasoning (start with the smaller amount if your seasoning brand is very spicy), smoked paprika, chopped chipotle Field Roast sausages, vegetable broth or water, and salt and pepper.

Press the Cancel button on your Instant Pot....

Press the Cancel button on your Instant Pot. Lock the lid in place, making sure that the vent lever is set to pressure. Press the Manual button and set the timer: 4 minutes for white rice, 23 minutes for brown rice. Once the time is up and your Instant Pot beeps, follow 10-minute natural release opening method: let the timer reach 10 minutes, then press Cancel and carefully turn the pressure knob to release steam - be careful not to burn yourself when the steam starts coming out!

Remove the lid, fluff up the rice and...

Remove the lid, fluff up the rice and adjust the seasoning if needed. Mix in fresh parsley. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qi3ku57dr7oma5neeja1.mp4

This vegan jambalaya is hands down the best ever! It&#39;s super easy to make in 1-pot with vegan sausage, rice and veggies, and loaded with bold and zesty flavors.

Tablespoons Olive Oil (Divided)

Pound Vegan Sausages ((450 grams))

Medium Onion (White, Yellow or Brown, Chopped)

Cloves Garlic (Crushed)

Medium Green Bell Pepper (Diced)

Medium Red Bell Pepper (Diced)

Medium Yellow Bell Pepper (Diced)

Medium Celery Stalks (Diced)

Can Crushed Tomatoes ((400 grams))

Tablespoon Soy Sauce

Vegetable Stock ((720 milliliters))

Long Grain White Rice ((300 grams) Uncooked)

Tablespoons Cajun Seasoning

Thyme

Cayenne Pepper (Optional))

Bay Leaf

Salt and Pepper (To Taste)

Parsley (Chopped)

Green Onions (Sliced)

Cut the vegan sausages into round slices.

Add 1 tablespoon olive oil to a large pot or skillet and heat over medium to high heat.

When hot, add the sliced vegan sausage and sauté for around 5 minutes until the sausage is lightly browned.

Transfer the sausage to a plate and set aside.

Add the remaining 2 tablespoons olive oil to the same pot or skillet you just cooked the sausage in, and then add the chopped onion, crushed garlic, bell peppers and celery. Sauté for around 5 minutes until the veggies are softened.

Add crushed tomatoes, soy sauce, vegetable stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper and a bay leaf and stir in.

Bring to a simmer and then reduce heat, cover and let it simmer for 25-30 minutes, stirring every 5 minutes or so to make sure it doesn&#39;t burn, until the rice is cooked through.

Add the vegan sausage back to the pot and stir it in. Remove the bay leaf.

Taste test and add salt and pepper as needed or extra cajun seasoning.

Serve topped with fresh chopped parsley and sliced green onions.

This recipe is fantastic! Not only did it come together quickly but it also was incredibly delicious. And was a hit at the pot-luck I brought it to! I used LightLife Chorizo sausages which complimented the flavors of the dish well.

Loved this recipe! Lasted for days and was delicious reheated.

The whole family (all non vegans except for me) loved it. Will defo be making this regularly. Thanks for the great recipe.

Thank you for your inspiring recipes! So tasty and creative! 💜💜💜

Packed with plant based protein, lots of veggies, and smoky flavor, this Vegan Jambalaya is hearty and comforting!

low-sodium vegetable broth (divided (or 4 cups water and 2 cups broth))

Improved Nature Nature's PRIME Chunks

oil (divided)

sausages

yeast

coconut aminos (or tamari)

onion

green bell pepper (seeded)

red bell pepper (seeded)

celery

garlic

smoked paprika

celery salt

black pepper (or

red pepper flakes (optional)

Jasmine rice (or other long grain white rice)

green onions (sliced)

hot sauce (optional)

Bring 4 cups of vegetable broth (or water) to a boil and pour in the Improved Nature Nature&#39;s PRIME chunks. Cook on a low boil for 20 minutes until the chunks are rehydrated and tender. Place a strainer in a large bowl and drain the chunks, reserving the broth (you should have about 3/4 cup)! Using the back of a spoon or spatula, press down on the chunks to release as much liquid as possible. Set aside to continue draining.

While the Nature&#39;s PRIME chunks are draining, heat 1 tablespoon oil over medium-high heat in a large, deep skillet. Add the vegan sausage slices and sauté for 5 to 6 minutes, turning them over half way, until browned on both sides. Transfer to a plate or bowl and set aside.

In the same skillet, heat another 1 tablespoon of oil and add the drained Nature&#39;s PRIME chunks, poultry seasoning, nutritional yeast, and coconut aminos. Stir well to combine. Sauté over medium-high heat until browned, about 5 to 6 minutes. Transfer to the plate with the vegan sausages and set aside.

In the same skillet, heat the remaining tablespoon of oil and sauté the onion over medium heat for 5 to 6 minutes, until soft and translucent.

Add the bell peppers, celery, garlic, thyme, oregano, smoked paprika, celery salt, salt, pepper, and crushed red pepper flakes, if using. Stir well to combine.

Add the crushed tomatoes, reserved broth (you should have about 3/4 cup - see note*), 2 more cups of broth, and the rice. Stir well to ensure all of the rice is covered in liquid. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 20 minutes until the rice is tender and cooked through. Stir occasionally so the rice doesn&#39;t stick to the bottom of the skillet.

Add the vegan sausage and Nature&#39;s PRIME chunks back into the skillet with the rest of the ingredients and stir well to combine.

Garnish with green onions and chopped parsley.

Serve with a few dashes of hot sauce over individual servings, if desired.

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Top 7 vegan jambalaya recipes from across the web

The most viewed vegan jambalaya recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super Easy & Incredible Homemade Ve...

Vegan Jambalaya

Vegan Jambalaya

Vegan Jambalaya

Vegan Jambalaya in the Instant Pot

Vegan Jambalaya

Vegan Jambalaya

The most viewed vegan jambalaya recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine