Vegan Jambalaya
This simple vegan jambalaya recipe is easy to make in one pot for a healthy, flavourful and satisfying vegetarian twist of the classic Southern dish.
Recipe Features
- dietary needs: vegan, nut-free can be gluten-free and oil-free
- delicious one pot dish that’s ready to enjoy in under 50 minutes with minimal prep time
- high in protein and low in fat
- perfect for meal prep as flavours only improve with time!
What is jambalaya?
Jambalaya is a popular dish from Louisiana that’s influenced by French, Spanish and West African cuisines. Traditionally it consists of meat, typically sausage alongside pork and or chicken and seafood, mixed with vegetables and tomato rice.
It features classic Cajun and Creole flavours like onion, celery, bell peppers, garlic, herbs and Cajun spices and is made in one pot for a wonderfully flavourful dish. This meat-free version is made with vegan sausage but still features plenty of vegetables, spices and of course, rice.
Ingredient Notes & Substitutions
- olive oil – if needed, omit and use water or broth to saute the veggies
- vegan sausage – I like Field Roast sausage but any kind works, you could even use Beyond sausages, if you need the recipe to be gluten-free you may have to go with homemade vegan sausages or do beans instead
- serrano peppers – if you can’t find these, you can substitute jalapeños
- bell peppers – recipe calls for 2 red bell peppers and 1 yellow but green bell pepper also works here
- rice – long-grain white rice works best here
- stock – any variety of homemade or store-bought stock works, bouillon cubes or powder is also suitable
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Before you Start: Preheat the oven to 350 F. Note that you’ll need an oven safe pot for this method. If you don’t have one, see recipe notes below for making the jambalaya stovetop.
Step 1. Heat a large oven-safe pot or skillet that has a lid over medium heat and add the olive oil, onions, celery and garlic. Cook for 3-4 minutes until they’re fragrant and softened.
Step 2. Add the sausage and bell peppers and cook for 6-7 minutes to brown the sausage. Give the pan a shake or stir every 1-2 minutes.
Step 3. Add the spices and rice and cook for another 2 minutes until the rice is lightly toasted.
Step 4. Add the crushed tomato, vegetable broth and bay leaf. Bring the pot to a rapid boil then reduce heat to a low simmer and cover.
Step 5. Remove from the heat and place the pan in the oven, covered, until the rice is cooked, about 20-25 minutes.
Enjoy hot topped with fresh parsley for a delicious meal.
FAQs
Sure. If you’d like to add beans to this recipe, drain and rinse canned beans then mix them in at the end to heat through. Black beans, pinto beans or black-eyed peas also work!
I used Field Roast sausage but you can use any vegan sausage you like such as Beyond Sausage or Yves. Note that most store-bought vegan sausages contain gluten so you’ll have to watch for that if gluten is a concern.
Usually a long-grain white rice such as basmati or jasmine is used as it produces distinct grains that stay separate after cooking.
Stovetop Instructions
Stovetop Instructions: If you don’t have a pot or skillet that can go in the oven, no need to preheat the oven. Instead of transferring to the oven in step 4, continue simmering lightly on the stovetop until the rice is tender, approximately 15-20 minutes.
Storing
- Fridge: Let cool then store in a sealed container for up to 5 days.
- Freezer: Let cool then store in a sealed container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat in a pan or in the microwave until heated to your preference. Leftovers can also enjoyed cold or served wrapped up in your favourite tortilla.
More Vegan Dinners
- Cauliflower Chickpea Curry
- Chickpea Meatloaf
- Easy Vegan Minestrone Soup
- Lentil Shepherd’s Pie
- Lentil Meatballs
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Vegan Jambalaya
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Amererican
- Diet: Vegan
Description
This healthy and delicious vegan jambalaya recipe makes a satisfying and nutritious version of the classic Southern dish. Feel free to add kidney beans or black beans for an added twist!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced (1 cup, 150 g)
- 2 stalks celery, washed and diced (1 cup, 130 g)
- 4 cloves garlic, minced (2 tbsp, 15 g)
- ½ lb. vegan sausage of choice, sliced into ¼ inch rounds
- 2 serrano peppers, minced (2 tbsp, 10 g)
- 2 medium red peppers, chopped (2 cups, 300 g)
- 1 medium yellow pepper chopped (1 cup, 150 g)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme
- 1/2 tsp cumin
- 2 tsp smoked paprika
- 2 cups uncooked long or short-grain white rice (400 g)
- 1/2 tsp chilli flake – optional, for heat
- 1 28 oz crushed tomatoes (796 ml)
- 1 cup vegetable stock (250 ml)
- 1 bay leaf
- fresh chopped parsley, optional garnish
Instructions
- Preheat oven to 350 degrees F.
- Heat a large oven-safe sauce pot or skillet that has a lid over medium heat (see notes if you don’t have an oven-safe pan). Add olive oil with onions, celery and garlic. Cook for 3-4 minutes until fragrant and soft.
- Add sausage and peppers and cook for an additional 6-7 minutes stirring frequently.
- Add spices and rice and cook until rice is lightly toasted, roughly 2 minutes.
- Add crushed tomato, vegetable stock and bay leaf. If you like a little more heat feel free to add chilli flakes here.
- Bring to a rapid boil then reduce to a low simmer and cover.
- Remove from heat and place the pan in the oven, covered to allow rice to cook until tender, approximately 20-25 minutes.
- Serve jambalaya in bowls, garnish with parsley and enjoy!
Notes
Oil-Free Option: Replace olive oil with 2 tbsp vegetable broth or water.
Storing: Store in a sealed container in the fridge for 5-6 days or freezer for up to 3 months.
Stovetop Instructions: If you don’t have a pot or skillet that can go in the oven, no need to preheat the oven. Instead of transferring to the oven in step 4, continue simmering lightly on the stovetop until the rice is tender, approximately 15-20 minutes.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 440
- Fat: 11 g
- Carbohydrates: 60 g
- Protein: 24 g
Keywords: vegan jambalaya, vegetarian jambalaya
Really hardy and tasty meal, freezes perfectly!
★★★★★
A new favourite! I made it GF using beyond sausage, and garnished with lime and green onion and it’s amazing. Super simple to make if you follow the recipe, unlike me (: (I used the simmer method, subbing a long grain wild rice, which took me an extra 10 years +extra veggie broth to get the rice to cook.) however tasted great in the end and was worth the extra time.
Will be adding this to my recipe archive for future meal preps!
★★★★★
Amazing! So glad you enjoyed it and thanks for the feedback on the long-grain wild rice, glad it still worked out…eventually!!
I made this tasty jambalaya in the Instant Pot today by using the sauté feature for the first couple of steps. I otherwise followed the recipe exactly as written and set the pot for 7 minutes and did a natural release. It was perfect! So tasty. I know it’s not traditional to use sour cream, but I think tomorrow’s lunch will have a dollop of cashew cream added. Thank you, Deryn, for another delicious recipe!
★★★★★