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Vegan Jambalaya
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.
Servings: 4
Ingredients
- 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
- 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 recipe here
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon Louisiana hot sauce
- salt to taste
- 2-3 vegan sausages sliced (store-bought or homemade)
- ¼ cup chopped fresh parsley for garnish
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.
Video
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.
- 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.