Vegan Jambalaya – A Louisiana inspired dish loaded with vegetables, rice, vegan sausage and big flavor! Easy to make in 1 pot.
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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.
How to make Vegan Jambalaya
- Sauté sliced vegan sausage with a little olive oil and cajun seasoning. Transfer to a clean plate and set aside.
- Back in the pot, cook the veggies, then add the spices and stir.
- 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.
- Add the okra, sliced sausages and stir in.
That’s it! Serve with chopped fresh parsley and green onions and enjoy!
More vegan southern style recipes
- The Best Vegan Cornbread
- Jackfruit Pulled “Pork”
- Vegan Biscuits and Gravy
- Chocolate Vegan Sheet Cake
- Vegan Pot Pie
- Vegan Peach Cobbler
- 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!
- Leftover jambalaya will keep for 3-4 days in the refrigerator. It can also be frozen.
- 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.
- 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.
- 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).
*Recipe inspired by Cooking Classy.