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.
This vegan jambalaya is so delicious! The flavors are zesty and bold and spicy, but not too spicy.
It’s easy to make in 1-pot and comes together in less than an hour. It makes a big pot of food so it’s perfect for when you’re feeding a crowd, or when you just want to have dinner taken care of for the next few nights in a row.
The classic Louisiana recipe is usually meat-based, so we used vegan sausage for a delicious vegan version that’ll have you coming back for seconds (and thirds).
For another delicious Louisiana-inspired favorite try our vegan gumbo too.
Ingredients You’ll Need To Make Jambalaya:
Ingredient Notes
- Vegan sausage – we happened to find some Hot Italian Beyond Sausage (from Beyond Meat) and used them in this recipe, and they worked extremely well! However, you can use any vegan sausage at all. You can even use homemade vegan sausages.
- The “holy trinity” of veggies: In Cajun cooking these are celery, onion and green bell pepper. We decided to also add in some red and yellow bell peppers for a dash of color.
- Long grain white rice – is usually used in jambalaya, but short grain white rice will also work.
- Cajun seasoning – you can use your favorite cajun seasoning or try this one from McCormick.
- Green onions – also known as spring onions, salad onions or scallions, are perfect to sprinkle on top when serving.
How To Make Vegan Jambalaya
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- 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 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.
- Serve topped with fresh chopped parsley and sliced green onions.
Serving Suggestions
This vegan jambalaya is a hearty and filling meal so generally doesn’t need to be served with any sides, but of course some vegan cornbread will never go amiss.
Corn on the cob is also a great side for this, or serve it with a simple salad like our vegan chickpea salad.
Make It Gluten Free
Vegan sausage brands are often not gluten free. However, the Beyond Sausage that we used in this recipe, is already gluten free.
To ensure gluten free friendliness for this vegan jambalaya use tamari or a gluten free soy sauce and Beyond Sausages (already gluten free), or another gluten free vegan sausage and you’ll be all set.
Storing and Freezing
- 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.
More Delicious Vegan Rice Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Jambalaya
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.
Delicious and easy to make!
Thank you Grace!
Can you make this in a crockpot?
This recipe is fantastic! Not only did it come together quickly but it also was incredibly delicious. And was a hit at the pot-luck I brought it to! I used LightLife Chorizo sausages which complimented the flavors of the dish well.
Awesome to hear that Maddy! Thanks for the wonderful review.
Great recipe! We added okra which make it even more delicious and omitted the sausages for a healthier option.
Loved this recipe! Lasted for days and was delicious reheated.
Awesome!
The whole family (all non vegans except for me) loved it. Will defo be making this regularly. Thanks for the great recipe.
That’s awesome Carole, I’m so pleased! Thanks so much for the wonderful comment and review.
Amazing recipe, thank you!
Thank you for your inspiring recipes! So tasty and creative! 💜💜💜