Vegan Jambalaya

This post was originally written on September 18, 2020. It was updated with new photos and recipe information on January 28, 2025.

Today, we will be making one of my soul food favorites: vegan jambalaya! Growing up in the South, traditional jambalaya was a beloved comfort food. Spicy, smoky, hearty, and savory, jambalaya is perfect for Sunday supper in the fall and winter.

Naturally, given my love for this dish, it was high on the list of ones to adapt when I became vegan. I shared a recipe for Jackfruit Jambalaya in my first cookbook. Jackfruit isn’t very filling on it’s own, so I bulk that recipe up with chickpeas. It’s the bomb! But I dare say, this vegan mushroom jambalaya is even better! I use a mix of meaty mushrooms––shiitake, oyster, and shredded king oyster mushrooms––to make it. The result is an extraordinarily flavorful and meaty veggie jambalaya.

Shredded king oyster mushrooms have a texture similar to chicken, while shiitakes and oyster mushrooms have an almost seafood quality to them. I don’t love that I must use non-vegan terms like meaty and seafood, but I really don’t know how else to describe to you how familiar and authentic this dish is. Finish it off with pan-fried vegan sausage, and you’ll have a perfect jambalaya, vegan-style!

For more mushroom-forward recipes, check out my Mushroom Étouffée, Pan-Fried Oyster Mushrooms, King Oyster Mushroom Vegan Scallops, and Mushroom Veggie Sliders.

Ingredients

Brown Jasmine Rice: You will need one cup of uncooked brown Jasmine rice, such as Lundberg Farms brand. Though you can if desired, you do not need to rinse the rice before adding it. If needed, you can swap another long-grain brown rice, but Jasmine will create the most authentic jambalaya flavor.

Aromatics: Onion and garlic add a lightly sweet nuttiness to the vegetarian jambalaya recipe.

Vegetables: You will need diced onion, celery, and green pepper, the “Holy Trinity” of Cajun and Creole cooking. Dice them uniformly for the most even cooking and best flavor.

Mushrooms: These add plant-based meatiness and savory flavor to the dish instead of chicken thighs. You can use any combination of cleaned and sliced, roughly chopped, or shredded mushrooms, such as oyster, shiitake, cremini, or king oyster mushrooms

Canned Tomatoes: Grab one, 14-ounce can of chopped tomatoes. For a smoky touch, use fire-roasted tomatoes.

Vegetable Stock: For the best vegan jambalaya, use homemade vegetable stock. It’s surprisingly simple and a great way to re-purpose food scraps. Otherwise, you can use store-bought vegetable stock or broth, or mix water with vegetable bouillon paste (such as Better than Bouillon).

Creole Seasoning: For dimensional warmth and spiciness! Use homemade Creole seasoning. Or choose a quality brand, such as Tony’s, Slap Ya Mama, or Zatarain’s.

Louisiana-Style Hot Sauce: Use your preferred brand, such as Crystal, Louisiana Brand, or Trappey’s, to add signature tangy heat to the vegan jambalaya recipe.

Other Seasonings: Dried bay leaves, salt, black pepper, and chopped fresh parsley.

Vegan Sausages: Make homemade sausage for exceptional flavor, or use store-bought sausages for convenience. Slice them thinly before sautéing.

How to Make Vegan Jambalaya

• Prepare. Preheat a large Dutch oven or heavy-bottomed pot over medium heat.

• Sauté vegetables. Add the oil, onion, garlic, celery, and bell pepper to the preheated pan.  Sauté until the onion is translucent, about 3-4 minutes.

• Add tomatoes and mushrooms. Stir in the canned tomatoes and mushrooms. Cook for about 7 minutes or until the mushrooms begin to soften.

• Add rice and liquids. Add the rice, vegetable stock (or water plus the vegetable bouillon), bay leaves, and 1 teaspoon of black pepper. Stir well.

• Cook. Bring the mixture to a boil and cook with the lid ajar for 25 minutes or until the rice is almost tender.

• Season. Stir in the creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook with the lid ajar until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.

• Brown sausages. While the rice finishes cooking, heat another tablespoon of oil in a small pan over medium-low heat. Add the sliced sausages and pan fry for 3-4 minutes or until golden brown. Once the rice is done cooking, stir the sausage into the jambalaya.

• Serve. Garnish the vegetable jambalaya with chopped fresh parsley and serve it hot with hot sauce to pass.

Jenné’s Recipe Pro-Tips

• Use a high-quality Creole seasoning, or make your own! This is a crucial flavoring ingredient, so it’s important not to skimp on using a good seasoning blend. Name brands like Tony’s or Slap Ya Mama are great picks; if you’re watching your salt intake, go the homemade route.
• Keep an eye on the rice as it cooks, stirring it periodically, and add additional water or stock as needed. Doing so will prevent the rice from sticking to the bottom of the pot and will help it to cook evenly.
• Season to taste. Season the vegetarian jambalaya to taste before serving, adding salt or pepper if needed.

Recipe Variations

Keep this jambalaya vegetarian and vegan while exploring different flavors and textures with any of the following variations:

1. Smoky: Add some smoke without andouille sausage using fire-roasted tomatoes.
2. Spicy: For extra heat, sauté up to 3 sliced jalapeños with the holy trinity.
3. Tofu: Make tofu jambalaya by tossing cubed extra firm tofu with 1 tablespoon each of soy sauce and cornstarch and roasting in a 400°F oven for 30 minutes until crispy. Stir this into the jambalaya and vegetables before serving in place of the sausage.
4. Extra Protein: For a plant-based protein boost, stir in 1 cup of drained garbanzo beans or swap shredded seitan for 1 cup of the mushrooms.
5. Herbs: Add a boost of herbaceous flavor to the dish by stirring 1 teaspoon each of dried oregano and basil in with the Creole seasoning.
6. Okra: Stir in 1 cup of sliced okra during the final two minutes of cooking time.

Serving Suggestions

Vegetable jambalaya is best served piping hot, topped with chopped parsley and hot sauce to pass. Enjoy it for Mardi Gras, Sunday supper, or to satisfy comfort food cravings. For a satisfying and healthy meal, serve it with any of the following sides:

• Vegan Sweet Potato Biscuits
• Vegan Gluten-Free Cornbread
• Black Eyed Pea Salad

Storage Directions

• Refrigeration: Leftover jambalaya keeps covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cool the jambalaya to room temperature, transfer it to a freezer-safe container, and freeze it for up to 3 months. Defrost the jambalaya in the refrigerator overnight.
• Reheating: Heat the rice on the stovetop over low heat with a splash of vegetable broth or water until hot. Or, warm the dish on gentle heat in the microwave for 1-2 minute intervals, stirring between them.

More Vegan Soul Food Recipes

• Vegan Chicken and Waffles
• Vegan Hoppin’ John
• Vegan Red Beans and Rice
• Vegan Collard Greens
• Vegan Fried Chicken
• Vegan Cornmeal Buttermilk Biscuits