Vegan Jambalaya – Cozy Peach Kitchen

This vegan jambalaya is a flavor-packed meal that is delicious, satisfying and made in just one pot.

You are going to love how easy it is to make this vegan version of jambalaya. Gather up a handful of savory ingredients, pantry staples and vegan sausage and you’ll have yourself a satisfying vegan dinner!

This recipe is a long, long time coming. I originally tried making this as an Instant Pot recipe and it was, I have to admit, a disaster. I kept adding okra (bad idea and not even a jambalaya ingredient) and ended up with a big old mush. I tabled the recipe because I was just sick of the mush of rice and beans.

Fast forward almost two years and I finally have a stove top vegan/vegetarian jambalaya that I am proud to share.

This recipe leans heavy on umami (savory) ingredients like tomato paste and Worcestershire to make up for the lack of traditional ingredients like meat.

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Ingredients and substitutions

Holy trinity/mirepoix: Diced yellow onion, celery and green bell pepper sauteed in vegan butter are the base for this recipe. They are sauteed longer than I usually would cook them so that they get a little sweet.

Vegan butter: This adds depth to the sauteed veggies, but olive oil or another oil will work in a pinch. I use Earth Balance or Miyoko’s Creamery.

Worcestershire sauce: I was a little quizzical at the idea of adding this to the recipe when a friend suggested it, but lo and behold it is a necessary ingredient. Do note that Worcestershire often has anchovies in it, but you should be able to find an anchovy free version at the store. Many store-brand versions are vegan.

Long grain white rice: Other types of rice may get mushy and clump, so stick to long-grain. I have not tested this recipe with brown rice.

Vegetable stock: I recommend choosing a reduced sodium stock if its available. This will allow you to adjust the salt to taste.

Cajun seasoning: Choose a salt-free Cajun seasoning! My favorite seasoning is usually Slap Ya Mama but it is very salty so I do not use it in this recipe. Most salt-free seasonings are labeled as such, but you can double check on the ingredient list.

Ground cayenne pepper: This makes the recipe a bit spicy. I recommend omitting this if you don’t like lightly spicy food.

Tomato paste: Cajun jambalaya doesn’t use tomatoes and Creole does. We’re adding tomato paste and sauteing until browned for extra savory flavor.

Umami powder: I use the Trader Joe’s umami seasoning but there are other versions available like Takii Umami Powder. This is basically ground dried mushrooms and it adds a nice depth to the dish. However, you can omit this ingredient if unable to find it. Another option would be to add a sprinkle of MSG. 

Fresh thyme: To substitute dry for fresh, use 1/2 teaspoon dry thyme.

Veggie sausages: I add sauteed slices of Tofurkey Italiain Sausage for extra protein and to get a little closer to traditional jambalaya.

Beans: Use one can of red beans.

A note on authenticity: This recipe is “inspired” in that traditional jambalaya is Creole or Cajun and is made with meat. I am not from Louisiana but wanted to come up with a comforting rice dish that takes on a lot of the classic jambalaya flavors. My rendition is based on a little bit of advice from a jambalaya-loving friend, a little bit of research, and a lot of vegan umami sources to make up for the lack of meat.

Step by step instructions

1. Use a 4 quart dutch oven or stock pot. Place on the stove over medium-high heat. Once hot, add vegan butter.
2. Add in the diced yellow onion, celery, and bell pepper. Saute for 10-12 minutes, until softened and golden.
3. Add in the minced garlic, fresh thyme and tomato paste and saute another 5 minutes, stirring frequently to encourage even cooking and prevent burning. The goal is to cook down the tomato paste and concentrate its flavor.
4. Add in the seasonings: Cajun seasoning, cayenne pepper, umami seasoning and salt. Stir in the rinsed white rice, vegetable broth and Worcestershire sauce.

5. Bring to a boil over higher heat. Once boiling, reduce heat to a simmer over low. Cover and let simmer until rice is cooked through, about 30 minutes.

6. Remove the lid and stir in the beans and sauteed plant-based sausage. Continue cooking over low until the beans are warmed through, about 2-3 minutes.

Storage and serving ideas

Add a sprinkling of fresh chopped parsley and squeeze of lemon juice just before serving.

Keep refrigerated in a closed container for 4-5 days. Reheat individual portions in the microwave for 1-2 minutes or on the stove top over low heat. 

Homemade vegan biscuits are a delicious addition to this recipe. A dash of hot sauce is also necessary if you like a little bit of heat.

Looking for similar recipes? You might like this Instant Pot red beans & rice recipe or these Cajun-seasoned pesto potato bowls.

More of my favorite vegan dinner recipes: 

Enjoy!

Vegan Jambalaya

Traditional flavors combine with a handful of umami ingredients in this vegan rendition on jambalaya.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Servings: 5 servings

Author: Cassidy Reeser, RDN, LDN

Instructions

• Place a 4 quart dutch oven or stock pot on the stove over medium-high heat. Once hot, add vegan butter. Add the diced yellow onion, celery, and bell pepper to the melted butter.

• Saute for 10-12 minutes, until softened and golden. Add in the minced garlic, tomato paste and fresh thyme. Saute another 5 minutes, stirring frequently to encourage even cooking and prevent burning.

• Add in the seasonings: Cajun seasoning, umami seasoning, salt and cayenne pepper. Stir in the rinsed white rice, vegetable broth and Worcestershire sauce.

• Bring to a boil over higher heat. Once boiling, reduce heat to a simmer over low. Cover and let simmer until rice is cooked through, about 30 minutes.

• While the rice is cooking, heat a cast iron or non-stick skillet over medium high heat. Add the italian sausage slices and heat until browned, flipping as needed. Set aside when done.

• When the rice is cooked, remove the duthc oven lid and stir in the beans and sauteed plant-based sausage. Continue cooking over low until the beans are warmed through, about 2-3 minutes.

• Serve topped with a squeeze of fresh lemon juice and fresh chopped parsley. Enjoy!

Notes

1. Vegan butter: I recommend Earth Balance or Miyoko’s Kitchen. Extra virgin olive oil or canola oil can be used if desired.
2. Cajun seasoning: I recommend using a salt-free seasoning so that you have more control over the saltiness. 
3. Umami powder: I use Trader Joe’s umami seasoning. Any other ground mushroom umami seasoning, or even MSG seasoning, will work. Omit if not available.
4. Worcestershire sauce: A vegan and anchovy free version should be available at most grocery stores.
5. Plant-based sausages: Omit if desired. I use Tofurkey brand Italian Sausages. 

Serving: 1portionCalories: 402kcalCarbohydrates: 67gProtein: 16gFat: 7gSaturated Fat: 2gSodium: 1342mgPotassium: 583mgFiber: 8gSugar: 7gVitamin A: 2186IUVitamin C: 32mgCalcium: 76mgIron: 11mg

 

source https://betterweightloss.info/vegan-jambalaya-cozy-peach-kitchen/