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

looking down on a big pot of vegan jambalaya in cast iron pan

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Jambalaya is usually made with meat, but I’ve swapped vegan sausage for animal proteins and created a simple yet incredibly delicious recipe that the whole family will love! Comfort food made in 1 pot.

Tips for the best jambalaya

  • Fresh vegetables: For best results, use quality fresh vegetables instead of frozen.
  • Vegan Sausage: Use a vegan sausage you like. My favorite brand is Field Roast Italian Sausages. Tofurky is pretty good as well.
  • Use a quality cajun seasoning blend: This may be the most important of all, since this is where the majority of flavor will come from. I used Slap Ya Mama brand, ordered from Amazon, and I highly recommend it! The only catch is there is salt added, so if you are watching your salt intake for any reason, look for a salt free seasoning.
  • Add more water, as needed and stir your rice as it cooks. You don’t want your rice to dry out, and every pot cooks a bit differently, so add additional water as needed and stir every 5 minutes once the rice is added.

white plate with jambalaya on it, fork and blue striped towel

How to make Vegan Jambalaya

  1. Sauté sliced vegan sausage with a little olive oil and cajun seasoning. Transfer to a clean plate and set aside.
  2. Back in the pot, cook the veggies, then add the spices and stir.
  3. Now add the crushed tomatoes, rice and water. Bring to a boil, then lower heat and simmer for 25-30 minutes until the rice is cooked through.
  4. Add the okra, sliced sausages and stir in.

That’s it! Serve with chopped fresh parsley and green onions and enjoy!

collage of how to make jambalaya step by step

More vegan southern style recipes

very close up of finished rice, vegetable and sausage dish

square image of pot of rice and vegetable dish

Vegan Jambalaya

Vegan Jambalaya - A Louisiana inspired dish loaded with vegetables, rice, vegan sausage and big flavor! Easy to make in 1 pot.
4.97 stars (31 ratings)


  • 3 tablespoons olive oil, divided
  • 1 package vegan sausage (13 oz), sliced, *I used Field Roast Italian
  • 1 large yellow onion, chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 stalks celery, chopped
  • 6 cloves garlic, minced
  • 2-3 tablespoons cajun seasoning, ,divided
  • 1 teaspoon salt (omit if your cajun seasoning contains salt)
  • 1/4 teaspoon cayenne pepper, may omit
  • 1 teaspoon dried thyme
  • 14 ounce can crushed tomatoes
  • 2 teaspoons vegan worcestershire sauce
  • 1 1/2 cups long grain white rice, uncooked
  • 2 3/4 cup water
  • 1 cup okra, thinly sliced, optional
  • fresh chopped parsley and green onion, for serving


  • 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'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!


  1. Leftover jambalaya will keep for 3-4 days in the refrigerator. It can also be frozen.
  2. I love Field Roast brand of vegan sausage, but there are a few other brands you can use. Make sure to check ingredients for eggs or milk, to ensure vegan.
  3. Gluten Free: Unfortunately, vegan sausages aren't typically gluten free, but you could sub kidney beans or even chickpeas instead of vegan sausage to make the dish gluten free.
  4. You probably could make this with brown rice instead of white, but you would need a bit more water (probably 3 cups) and it will take much longer to cook (40-45 minutes).


Serving: 1serving, Calories: 286kcal, Carbohydrates: 49g, Protein: 16g, Fat: 8g, Saturated Fat: 1g, Sodium: 560mg, Potassium: 441mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1995IU, Vitamin C: 50mg, Calcium: 62mg, Iron: 2mg

*Recipe inspired by Cooking Classy.

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