This vegan jambalaya is a Louisiana inspired one pot dish of vegetables, rice, beans, and vegan sausage. It’s full of flavor, and an easy, nutritious meal.
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What is jambalaya?
Jambalaya is a Creole rice dish, consisting of meat and vegetables mixed with rice. This dish has a rich history, and is inspired by West African, French, and Spanish cuisines.
Traditional jambalaya contains meats such as sausage, chicken, pork, and seafood. But since this is a vegan jambalaya, I have replaced the meat with kidney beans and slices of my vegan andouille sausage.
There are many versions of jambalaya, and there is a difference between Cajun jambalaya and Creole jambalaya. The Creole jambalaya contains tomatoes and is a more wet dish, and the Cajun versions do not contain tomatoes and are more dry. Both versions contain the “holy trinity” of vegetables: onions, green bell pepper, and celery. I have chosen to make a Creole version.
I have to admit, this is not a traditional jambalaya, but it is absolutely delicious!
Ingredients in this vegan jambalaya recipe
- The Cajun “holy trinity” or mirepoix of aromatic vegetables: onion, green bell pepper, and celery
- Garlic
- Crushed tomatoes – you can substitute fresh tomatoes or diced tomatoes
- Bay leaves
- Vegetable broth – use any broth you like: canned, carton, homemade – even bouillon powder will work.
- Hot sauce – I would recommend either Tobasco sauce or Tapatio, but feel free to use your favorite hot sauce
- Vegan Worcestershire sauce
- Herbs and spices: smoked paprika, thyme, oregano, cayenne pepper, and black pepper
- Long grain brown rice
- Kidney beans – canned or cooked from dry. You can substitute other beans if you prefer. Black beans, white beans, or black eyed peas would be great in this recipe.
- Vegan andouille sausage – this is optional, but it adds so much wonderful flavor and texture, I’d highly recommend including it if you can. You can substitute your favorite vegan sausage, or add an additional can of beans if you prefer.
How to make this vegan jambalaya
If using vegan sausage, slice it and lightly dry fry it in a non-stick pan. Set aside.
Heat a large stainless steel pan or stock pot to medium high heat. Add the onions, bell pepper, and celery and sauté until the onion is caramelized. Once the vegetables begin to release their juices, turn the heat down to medium. When the surface of the pan begins to brown, add a small amount of water to deglaze the pan.
Once the onions are caramelizled, add the garlic and continue to sauté for a couple more minutes, until the garlic is fragrant, but be careful not to burn it.
Add the tomatoes, herbs, and spices, and cook for about 2 minutes. Then add the vegetable broth, hot sauce, Worcestershire sauce, and rice. Stir to combine.
Bring the rice to a boil, then reduce the heat to low, cover and cook for 50 to 60 minutes. The cooking time may vary, depending on the type of rice you use. After about 40 minutes, check to make sure there is sufficient liquid. If it is getting too dry, add a bit more water.
Once the rice is cooked, stir in the kidney beans and the sausage slices. Cook for a few more minutes to allow the beans and sausage to heat up.
Serve with additional hot sauce, sliced green onions, or chopped parsley, if desired.
Can this be made gluten free?
To make this jambalaya gluten free, simply omit the seitan sausage and replace it with an additional can of beans.
How to store leftovers
Leftovers can be stored in an air tight container in the refrigerator for about 5 days. To reheat, warm it in the microwave for a minute or two. If you don’t want to use a microwave, it can be heated in the oven. If you choose this method, add a bit of water so it doesn’t dry out.
For longer storage, the jambalaya can be frozen, but the rice may be a bit mushy after freezing.
If you like this recipe, you might also like:
- Black Bean Burgers
- Vegetable Chili
- Mexican Vegetable Saute
- Vegan Corn Muffins
- Quinoa & Black Bean Enchiladas
- Mexican Brown Rice
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Vegan Jambalaya with Beans and Sausage
Ingredients
- Vegan sausage optional
- 1 onion
- 2 celery stalks
- 1 green bell pepper
- 4 cloves garlic
- 14 ounce can crushed tomatoes
- 2 teaspoons smoked paprika
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- 4 ½ cups vegetable broth
- 1 tablespoon hot sauce
- 2 teaspoons vegan Worcestershire sauce
- 2 cups uncooked brown rice
- 1 can kidney beans rinsed and drained
- 2 sliced green onions for garnish
Instructions
- If using vegan sausage, slice it and lightly dry fry it in a non-stick pan. Set aside.
- Heat a large stainless steel pan or stock pot to medium high heat. Add the onions, bell pepper, and celery and sauté until the onion is caramelized. Once the vegetables begin to release their juices, turn the heat down to medium. Add a small amount of water to the pan periodically when the surface browns to deglaze the pan.
- Add the garlic and continue to sauté for a couple more minutes, until the garlic is fragrant, but be careful not to burn it.
- Add the tomatoes, herbs, and spices, and cook for about 2 minutes. Then add the vegetable broth, hot sauce, Worcestershire sauce, and rice. Stir to combine.
- Bring the rice to a boil, then reduce the heat to low, cover and cook for 50 to 60 minutes. The cooking time may vary, depending on the type of rice you use. After about 40 minutes, check to make sure there is sufficient liquid. If it is getting too dry, add a bit more water.
- Once the rice is cooked, stir in the kidney beans and the sausage slices. Cook for a few more minutes to allow the beans and sausage to heat up.
- Serve with additional hot sauce, sliced green onions, or chopped parsley, if desired.
Nutrition
Nutrition calculations are approximate.
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