Vegan Jambalaya

About this Recipe

This recipe is a plant-based twist on classic jambalaya and is easy to make in one pot for the ultimate (meatless) family-friendly comfort food!

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!

The recipe calls for starting the jambalaya on the stovetop and finishing it baked in the oven, though if you don’t have an oven-safe pot, you can cook the entire dish on the stovetop.

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.

Ingredient Notes

Please note the complete ingredient list with amounts is located in the recipe card below. This section covers any specific notes and substitution options.

• 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.
• Garlic: Fresh garlic is best.
• Onion: You can use white or yellow onion.
• Celery: Use fresh celery.
• Spices: You’ll need dried oregano, dried basil, ground thyme, ground cumin, paprika and bay leaf. Use them all for the best flavour profile but don’t worry too much if you’re missing one. If you don’t have all of these spices, you can substitute 2 tsp of cajun seasoning blend.
• 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

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.

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.