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4.89 stars (36 ratings)

Vegan Jambalaya

Vegan Jambalaya - A Louisiana inspired dish loaded with vegetables, rice, vegan sausage and big flavor! Easy to make in 1 pot.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main
Cuisine: American
Servings: 6 servings
Calories: 286kcal
Author: Nora Taylor

Ingredients

  • 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

Instructions

  • 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!

Notes

  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).

Nutrition

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