This vegan jambalaya is simple, quick, and loaded with flavors. Made in mere minutes, it’s a hassle-free meal for busy weeknights!
Why this recipe works
- Quick. This recipe comes together in minutes, and there is barely any hands-on time.
- Mess-free. It’s a one-pot recipe; no messy cleanup will be required after making it.
- Healthy. Packed with vegetables, fiber, and protein, this is a well-balanced meal.
What I love about this recipe is just how easy it is to customize. Throw some tofu or tempeh for protein, or use leftover veggies.
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While the ingredient list may look lengthy, it’s basic pantry staples and vegetables. Here is what you’ll need:
- Oil. Any neutral flavored oil.
- Bell peppers.
- Jalapeno peppers. Even if you aren’t a fan of spice, some jalapeños adds a lovely subtle spice element to the dish.
- Garlic. Minced.
- Vegan sausages. A traditional jambalaya calls for smoked sausage so we throw in some vegan ones!
- Hot sauce. Optional, but highly recommended
- Tomatoes. I like crushed tomatoes from a can for simplicity.
- Cajun seasoning. Truly transforms this dish from a standard jambalaya to something quite special.
- Spices. Cayenne pepper, smoked paprika, and dried thyme.
- Short grain rice. Both white and brown rice will work.
- Vegetable stock. Choose a good quality stock, as the flavor will be prominent throughout.
- Coconut sugar. Just a pinch of sugar to balance out the salty and umami flavors.
- Salt and pepper. To taste.
- Parsley. Chopped to serve.
How to make vegan jambalaya
In just three easy steps, you’ll be able to enjoy a hearty and filling jambalaya with Cajun flavors.
Step 1: Cook all the ingredients
Add oil to a large saucepan, and sauté peppers, onion, celery, garlic, and jalapeño peppers for 5 minutes or until they become soft. Once softened, add crushed tomatoes, cayenne pepper, hot sauce, cajun seasoning, vegan sausage chunks, smoked paprika, and thyme to the pan and mix everything well using a wooden spoon.
Step 2: Add rice and cook
Once the tomatoes are simmering, add rice, vegetable stock, salt, pepper, and coconut sugar to the pan. Mix it well, let it simmer for about 40 minutes on low heat and cover.
Step 3: Serve
After 40 minutes, remove the pan from the flame and mix everything. Mix chopped parsley and serve!
Like any good rice dish, this jambalaya is super easy to customize. Here are some ideas:
- Use brown or white rice. To be quite honest, any kind of rice will work well for this dish.
- Use quinoa as rice substitute. While also a grain, quinoa boasts more nutritional benefits than rice, including higher amounts of protein, fiber, and vitamin D.
- Add more protein. To make it a protein-rich meal, you can add chickpeas, white beans, and kidney beans.
Tips to make the best recipe
- If you want to reduce the cooking time, cook vegan jambalaya in an instant pot. Be careful not to overcook it.
- Keep stirring the rice while cooking because it can easily stick to the pan, adding a burned flavor.
- If you find the mixture to be a little too thin, slowly add more stock to it. You want the mixture to be fluffy and thick, not mushy.
To store. Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.
To freeze. You can freeze jambalaya for up to 2 months in an air-sealed container.
Reheating. Reheat in the microwave or skillet until it warms up thoroughly.
More rice-based dishes to try
- Green curry fried rice
- Forbidden black rice salad
- Rice balls
- Brown rice black lentil salad
- Cauliflower rice
Frequently asked questions
Yes, place it in an air-tight container or zip lock bag and store in the freezer for up to 2 months.
Yes, it’s vegan as it’s made with rice and red beans and does not contain any animal products.
Provided you use a gluten-free Cajun seasoning, this recipe is suitable for celiacs.
- 1 tablespoon Canola Oil
- 3 stalks Celery diced
- 1 small yellow Onion diced
- 5 mini Bell Peppers diced
- 2 Jalapenos diced (use less/more according to taste)
- 4 cloves Garlic minced
- 4 Vegan Sausages sliced into chucks
- 1 tablespoon Hot Sauce
- 14 ounces tomatoes canned
- 1 1/2 tablespoons Cajun Seasoning
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 2 cups Rice
- 3 cups Vegetable Stock
- 2 teaspoons Coconut Sugar
- 1/2 tespoon Salt
- 1/4 teaspoon pepper
- 1/2 cup Parsley chopped
- In a large saucepan, heat canola oil and sautee celery, onion, peppers, jalapeno peppers, and garlic until it has softened.
- Once softened, add vegan sausage chunks, hot sauce, crushed tomatoes, cajun seasoning, cayenne pepper, smoked paprika, and thyme into pan, and stir well with a wooden spoon.
- Once tomatoes start simmering, add rice, vegetable stock, coconut sugar, salt and pepper to the pan. Stir well and bring to a simmer.
- Cover pan with lid and let rice simmer for 40 minutes on a very low heat.
- After 40 minutes, turn off heat, uncover the pan and stir well to mix all ingredients together evenly.