Vegan Jambalaya
This vegan jambalaya is hands down the best ever! It's super easy to make in 1-pot with vegan sausage, rice and veggies, and loaded with bold and zesty flavors.
Servings: 6
Calories: 386kcal
Ingredients
- 3 Tablespoons Olive Oil Divided
- 1 Pound Vegan Sausages (450g)
- 1 Medium Onion White, Yellow or Brown, Chopped
- 4 Cloves Garlic Crushed
- 1 Medium Green Bell Pepper Diced
- 1 Medium Red Bell Pepper Diced
- 1 Medium Yellow Bell Pepper Diced
- 2 Medium Celery Stalks Diced
- 14 ounce Can Crushed Tomatoes (400g)
- 1 Tablespoon Soy Sauce
- 3 cups Vegetable Stock (720ml)
- 1 ½ cups Long Grain White Rice (300g) Uncooked
- 2 Tablespoons Cajun Seasoning
- 1 teaspoon Dried Thyme
- ¼ teaspoon Cayenne Pepper Optional)
- 1 Bay Leaf
- Salt and Pepper To Taste
For Serving:
- Fresh Parsley Chopped
- Green Onions Sliced
Instructions
- Cut the vegan sausages into round slices.
- Add 1 tablespoon olive oil to a large pot or skillet and heat over medium to high heat.
- When hot, add the sliced vegan sausage and sauté for around 5 minutes until the sausage is lightly browned.
- Transfer the sausage to a plate and set aside.
- Add the remaining 2 tablespoons olive oil to the same pot or skillet you just cooked the sausage in, and then add the chopped onion, crushed garlic, bell peppers and celery. Sauté for around 5 minutes until the veggies are softened.
- Add crushed tomatoes, soy sauce, vegetable stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper and a bay leaf and stir in.
- Bring to a simmer and then reduce heat, cover and let it simmer for 25-30 minutes, stirring every 5 minutes or so to make sure it doesn't burn, until the rice is cooked through.
- Add the vegan sausage back to the pot and stir it in. Remove the bay leaf.
- Taste test and add salt and pepper as needed or extra cajun seasoning.
- Serve topped with fresh chopped parsley and sliced green onions.
Notes
- Vegan sausage - we used the Hot Italian Beyond Sausage (from Beyond Meat) and they worked extremely well! However, you can use any vegan sausage at all.
- Green onions - are also known as spring onions, salad onions or scallions.
- Gluten free: To ensure gluten free friendliness use tamari or a gluten free soy sauce and the Beyond Sausages (already gluten free), or another gluten free vegan sausage.
- Storing: Keep it stored in a covered container in the fridge for up to 5 days.
- Freezing: Allow it to cool completely before freezing in a freezer safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat in the microwave or over low heat on the stovetop until warmed through. If reheating on the stovetop then add a few tablespoons of vegetable stock if needed.
Nutrition
Serving: 1Serve | Calories: 386kcal | Carbohydrates: 58g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1546mg | Potassium: 467mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2324IU | Vitamin C: 86mg | Calcium: 59mg | Iron: 6mg