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Vegan Jambalaya

top down view of fresh made vegan jambalaya in a pan.

5 from 5 reviews

Made in 1 pot, this easy Louisiana Vegan Jambalaya is loaded with healthy veggies and plant-based protein for a delicious Creole-style rice dish that even the picky eaters will love!

Ingredients

Units Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 large bell peppers (green, red & yellow), seeded and diced
  • 2 large celery ribs, diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon EACH dried thyme + oregano
  • 1/41/2 teaspoon cayenne or red pepper flakes
  • 1 can (14oz) crushed tomatoes
  • 1 1/2 cups dry long-grain rice (for grain-free see notes)
  • 12 bay leaves
  • 3 1/24 cups low-sodium vegetable broth
  • 1 can (14oz) red kidney beans, drained and rinsed
  • 34 vegan sausages (about 14 oz), sliced and cooked (or extra can of beans)
  • 1 teaspoon pink salt, or to taste
  • fresh cracked pepper, to taste

To Serve

  • sliced scallions (green onions)
  • chopped parsley
  • dash of hot sauce (Tabasco, Frank’s, or your favorite)

Instructions

Vegan sausage: If using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil. 

Saute: In a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.

Simmer: Add the crushed tomatoes, rice, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves, season with salt and pepper.

Serve: Spoon into serving bowls and top with garnish of choice.

Serves 6 – 8

Store: Leftovers can be stored for up to 5 days in the refrigerator. For longer storage, keep in the freezer for up to 2 months. Let thaw before reheating on the stovetop or in the microwave. 

Notes

When prepping the bell peppers, be sure to use as much of the flesh as possible to get the most out of them.

If using brown rice, you will need to change the cooking time to 35 minutes, instead of 20, and use the full 4 cups of liquids (plus more as needed).

For a flavor boost, add 1 teaspoon EACH garlic powder and onion powder. This is especially helpful if using water in place of vegetable broth.

Want juicy bits of tomatoes, feel free to add 1 can (14oz) of diced tomatoes with the juices when adding the crushed tomatoes.

Want to add okra, simply slice the okra and add it with the rice and tomatoes.

Can I use quinoa for a grain-free jambalaya? Yes, to make quinoa jambalaya cook as directed replacing the rice with rinsed quinoa, and using 3 cups of broth (adding more as needed). Let cool for 10 – 15 minutes, jambalaya will thicken upon cooling.

Nutritional information is calculated using 2 cans of red kidney beans, with the no oil option. If using 14 oz of store-bought plant-based sausages, you can expect the protein to increase to 25g per serving. Also, the fat will increase to 10g per serving. To calculate your own ingredients, use this Nutrition Calculator from Very Well Fit.

Web Story: https://simple-veganista.com/web-stories/vegan-jambalaya-story/