Vegan Mushroom Jambalaya

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As summer turns to fall I’m craving heavier meals. They’ve still got to be healthy and vegan, but maybe a little higher in complex carbohydrates 😉 This vegan mushroom jambalaya fits the bill every time! Jambalaya is a delicious Creole and Cajun rice-based dish. It’s made a million and one ways, depending on the cook, but the base is always rice.

In my cookbook I have a recipe for Jackfruit Jambalaya. 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 vegan jambalaya. Shredded king oyster mushrooms have a texture similar to chicken, while shiitakes and oyster mushrooms have an almost seafood quality to them. I hate to 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––I used the white bean sausage from my cookbook–– and you’ve got yourself a perfect jambalaya.

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I highly recommend seeking out these “harder-to-find” mushrooms for this dish. I always buy mine at the local Asian grocery store. They’re always fresh, and always inexpensive! Oyster and shiitake mushrooms have amazing health benefits, and are often described as medicinal mushrooms. They are especially good sources of antioxidants and anti-inflammatory phytonutrients. These mushrooms have an earthy and rich mushroom flavor, with lots of umami, which is essential for adding depth to this recipe. If you can’t get your hands on them, you can use cremini and/or portobello mushrooms. Those mushrooms have a higher water content. So to draw out their meatiness and concentrate their flavor try putting a heavy dish, lid, or pan on top of them as they cook on medium-low heat. I use this trick for all mushrooms, but especially the “normal” ones.

Enjoy!

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4.56 from 9 votes

Vegan Mushroom Jambalaya

By: Jenné Claiborne

Spicy, savory, and hearty Vegan Jambalaya proves you can enjoy your favorite soul food dishes on a plant-based diet! Made with vegan sausages, meaty mushrooms, and Cajun seasoning, this classic Louisiana dish is big on flavor, simple to prep, and made in one pan. Great for Mardi Gras, Sunday supper, and family get-togethers.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Ingredients 

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• ▢ 2 tbsp oil, such as olive or avocado oil, plus additional to fry the sausages
• ▢ ½ yellow onion, diced
• ▢ 2 garlic cloves, minced
• ▢ 3 celery stalks, diced (1 ½ cups)
• ▢ 1 medium green bell pepper, seeded and diced
• ▢ 1 14 oz can diced tomatoes
• ▢ 4 cups mushrooms, sliced or roughly chopped; I used oyster, shiitake, and shredded king oyster mushrooms
• ▢ 1 cup uncooked brown Jasmine rice, such as Lundberg Farms
• ▢ 4 cups vegetable stock, or water + 1 ½ tsp vegan bouillon paste
• ▢ 3 dried bay leaves
• ▢ 1 teaspoon ground black pepper
• ▢ 1 tablespoon creole seasoning
• ▢ 2 teaspoons vegan Worcestershire sauce
• ▢ 1 teaspoon Louisiana hot sauce
• ▢ salt, to taste
• ▢ 2-3 vegan sausages, sliced
• ▢ ¼ cup chopped fresh parsley, for garnish

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Instructions 

• Preheat a large Dutch oven or heavy-bottomed pot over medium heat.
• Add the oil, onion, garlic, celery, and bell pepper. Sauté until the onion is translucent, about 3-4 minutes.
• Add tomatoes and mushrooms. Cook for about 7 minutes or until the mushrooms begin to soften.
• Add the rice, vegetable stock (or water plus the vegetable bouillon), bay leaves, and 1 teaspoon of black pepper. Stir well.
• Bring the mixture to a boil and cook with the lid ajar for 25 minutes or until the rice is almost tender.
• Stir in the creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
• 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 hot, topped with fresh parsley and hot sauce to pass.

Notes

Recipe Pro-Tips

• Use a high-quality Cajun 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, make your own.
• 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.

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.

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