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Vegan jambalaya in a bowl.
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4.84 from 6 votes

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 386kcal


  • 3 Tablespoons Olive Oil Divided
  • 1 pound Vegan Sausage (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


  • 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.


  1. 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.
  2. Green onions - are also known as spring onions, salad onions or scallions.
  3. 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.
  4. Storing: Keep it stored in a covered container in the fridge for up to 5 days.
  5. Freezing: Allow it to cool completely before freezing in a freezer safe container for up to 3 months. Thaw overnight in the fridge.
  6. 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.


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