Vegan Jambalaya
on Jan 25, 2021, Updated Aug 27, 2024
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This simple vegan jambalaya recipe is easy to make in one pot for a healthy, flavourful and satisfying twist of the classic Southern dish.
About this Recipe
This jambalaya is made with simple pantry ingredients like rice, broth and canned tomatoes so it’s easy to whip up when you’re low on groceries. It’s also nutritious, budget-friendly and filling!
You’ll love this recipe for a low-fuss weeknight meal or healthy meal prep option. It stores and reheats well, makes a great base for additional veggies or beans and is full of delicious flavours. Here are all the details:
- Vegetarian and vegan (dairy-free, no egg).
- Soy-free (choose a soy-free sausage).
- Can be gluten-free and oil-free.
- High in protein and low in fat.
- Great for meal prep.
- One pot recipe.
- Ready in 50 minutes.
- Minimal prep time.
- Optional to make on the stovetop.
For more vegan main dishes, this Vegan Lentil Shepherd’s Pie, Chickpea Meatloaf and Vegan Stuffed Butternut Squash or if you’re looking for more one-pot meals, this Vegan One Pot Pasta and Vegan Coconut Red Lentil Dahl are super easy and so tasty!
Ingredients
- Olive Oil: You can use olive oil, avocado oil, another neutral cooking oil or substitute water or broth for oil-free.
- 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 need to go with a homemade vegan sausage or do beans instead.
- Onion: You can use white or yellow onion.
- Tomato: You’ll need a can of crushed tomatoes. Diced tomatoes would also work but I prefer crushed tomato in this recipe for a smoother consistency.
- Serrano Pepper: You can substitute jalapeno if needed.
- Bell Peppers: The recipe calls for red pepper but you can substitute other colours if needed.
- Rice: You’ll need a long or short-grain white rice.
- Stock: Any homemade or store-bought vegetable broth you like works
Please note the complete ingredient list with amounts is located in the recipe card below. This section covers any specific notes and substitution options.
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 all of 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. If you’d like to add beans to your jambalaya, add those now as well. Bring the pot to a rapid boil then turn off the heat 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.
Once the rice is tender, enjoy your jambalaya topped with a sprinkle of fresh parsley. Love spice? Serve with your favourite hot sauce.
Recipe FAQs
Sure. If you’d like to add beans to this recipe, drain and rinse a 15-19 oz can of beans and add them when you add the broth and tomato. 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.
If you don’t want to use vegan sausage, substitute 1 can of kidney beans, adding them at the very end to heat through.
Usually a long-grain white rice such as basmati or jasmine is used as it produces distinct grains that stay separate after cooking.
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.
Yes. You can use brown rice but will need to increase the cooking time to 40-45 minutes. You may also need to add a bit more broth.
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.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Jambalaya
Ingredients
- 2 tbsp olive oil, 30 mL
- 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 red bell peppers, chopped (2 cups, 300 g)
- 1 yellow bell 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
- 1/2 tsp cayenne pepper or red chili flakes, optional
- 2 cups uncooked long or short-grain white rice, 400 g
- 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 the oil in 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 the onions, celery and garlic with a pinch of salt and pepper. Cook for 3-4 minutes until fragrant and soft.
- Add sausage, serrano pepper and bell peppers and cook for an additional 6-7 minutes stirring frequently.
- Add spices, rice, salt and pepper and cook until rice is lightly toasted, stirring often for about 2 minutes. For more heat, add up to 1/2 tsp cayenne pepper or red chili flakes with the other spices.
- Add Liquid & Bay Leaf: Add crushed tomato, vegetable stock and bay leaf. Bring to a rapid boil then remove from heat and cover.
- Carefully place the entire pan in the oven, covered, and cook until the rice is tender, approximately 20-25 minutes. Remove from oven, remove lid and let sit for 5 minutes.
- Serve right away, garnished with parsley and hot sauce, if desired, and enjoy!
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!