vegetarian jambalaya

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.

Vegan Jambalaya

onion, diced

garlic, minced

green pepper, diced

red pepper, diced

(400 grams / 14 oz) crushed tomatoes

(1 litre) vegetable stock

oregano

basil

thyme

sweet paprika

½ teaspoon smoky paprika

cayenne pepper

bay leaves

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 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

poultry seasoning

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)

tomatoes

Jasmine rice (or other long grain white rice)

green onions (sliced)

parsley

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.

Top 3 vegetarian jambalaya recipes from across the web

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Vegan Jambalaya

Vegan Jambalaya

Top 3 vegetarian jambalaya recipes from across the web

The most viewed vegetarian jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Jambalaya

Vegan Jambalaya

Vegan Jambalaya

The most viewed vegetarian jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine