Vegan Jambalaya
Vegan jambalaya is the ultimate one-pot meal. The rice, hearty vegetables, and tender vegan sausages are loaded with Cajun flavor.
This vegan jambalaya recipe is a meatless take on legendary Cajun comfort food. This Southern classic gets it heat and flavor from various spices while soy curls and vegan sausages add texture and protein.
The tomatoes and vegetable broth add even more flavor and creaminess to the dish, while still allowing the rice to retain a nice bite. And it all comes together in a single pot! For a tasty side to complement this dish, try this Cajun Fried Corn recipe.
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Key Tips to Follow
- Rehydrate soy curls in broth rather than water for extra flavor. It helps take the dish to the next level.
- For extra spice, include the seeds of the red chili pepper. To make the spice level milder, deseed the pepper or leave it out.
- Add stock as needed to ensure the rice cooks through. While the jambalaya simmers, the stock may evaporate before the rice fully cooks through. Don’t be afraid to add extra.
- Stir occasionally to prevent sticking. Some ingredients, especially the rice, may stick to the bottom of the pot since it’s a thick stew. Give it a stir every few minutes as it cooks.
Key Ingredient Notes
- Soy curls or chunks – These make a great plant-based alternative to chicken. Many brands are also gluten-free. Try this with some cooked beans or lentils for an alternative protein source,
- Vegan sausages – I used Beyond Meat. They are also gluten-free.
- Chopped tomatoes – canned or fresh
- Vegetable stock – I used Low Sodium Better than Bouillon Vegetable Base. The original is much saltier.
- Long-grain White Rice – You can also try brown long-grain rice, parboiled rice, quinoa, barley or farro. Adjust the liquid amount and cooking time as needed.
How to Make Vegan Jambalaya
1. Rehydrate soy curls or chunks in some water or broth in a bowl for 10 minutes.
2. Brown the vegan sausages in a large pot with some oil. Remove and set aside.
3. Cook minced onions and celery in the same pot until browned.
4. Add minced garlic, sliced green onions, diced bell pepper, and chopped red chili pepper to the pot.
5. Stir in the rice, rehydrated soy curls, sausages, herbs, spices and seasonings.
6. Add the chopped tomatoes and vegetable stock. Bring to a boil, then reduce the heat. Simmer for 20 to 25 minutes covered, stirring occasionally to prevent the rice from sticking.
7. When the rice is cooked, serve!
Storage Suggestions
This dish may be stored for 3 days in an airtight container in the refrigerator. Freeze for about 1 month in an airtight, heatproof container.
How to Reheat
Microwave: If you’re reheating from the fridge, scoop out the desired portion and reheat for 1 to 2 minutes, covered. If frozen, ensure it’s in a heatproof container. Depending on the amount, you’ll need to reheat for 5 to 7 minutes.
Stovetop: Scoop out the desired portion size and place it in a pot with a splash of broth or water. Heat on medium until warmed through. If frozen, this method is not ideal.
Oven: Place the stew in a heatproof dish with a splash of broth or water. Cover with foil. Heat for 10 minutes in a 350°F oven if reheating from the fridge. If frozen, extend the time by 10 to 15 minutes.
Serving Ideas
- A crusty fresh bread of your choice, cornbread, or biscuits
- Corn on the cob for some crunch and sweetness
- Salad
- Saucy swiss chard or collard greens
More One-pot Recipes
Vegan Jambalaya
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 3 oz (85 g) soy curls, or Textured Vegetable Protein Chunks
- ½ cup (120 ml) vegetable broth, or water (to rehydrate the soy curls)
- 2 tablespoon oil
- 4 large vegan sausages, sliced, I used Beyond Meat
- 1 large onion, minced
- 2 ribs celery
- 4 cloves garlic, minced
- 3 stalks green onions, sliced
- 2 large green bell peppers, diced
- 1 red chili pepper, deseeded and chopped – optional
- 2 cups (400 g) white long-grain rice
- 2 tablespoon cajun seasoning
- 1 bay leaf
- 2 teaspoon thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 can (410 g) chopped tomatoes, (15oz can)
- 4 cups (1 L) vegetable broth
Instructions
- Add the soy curls or chunks to a bowl and cover with ½ cup water or broth. Allow it to rehydrate for 10 minutes.3 oz (85 g) soy curls ,½ cup (120 ml) vegetable broth
- Heat the oil in a large pot or dutch oven on medium heat and add the sliced vegan sausages. Cook until browned all over. Remove from the pot and set aside.2 tablespoon oil ,4 large vegan sausages
- Add the onions and celery. Cook and stir occasionally until browned.1 large onion ,2 ribs celery
- Add the garlic, green onions, bell pepper and chilli pepper. Cook until the garlic starts to brown.4 cloves garlic ,3 stalks green onions ,1 red chili pepper ,2 large green bell peppers
- Stir in the rice, soy curls, sausages, cajun seasoning, bay leaf and thyme. Season lightly with salt and pepper.3 oz (85 g) soy curls ,2 cups (400 g) white long-grain rice ,2 tablespoon cajun seasoning ,1 bay leaf ,2 teaspoon thyme ,1 teaspoon salt ,1 teaspoon black pepper
- Stir in the tomatoes and vegetable stock. Cover and bring to boil. Stir then reduce the heat to low.1 can (410 g) chopped tomatoes ,4 cups (1 L) vegetable broth
- Simmer for 20 to 25 minutes until the rice is cooked. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Add more stock if needed.
- Taste and add more salt and pepper if needed. Remove from the heat and serve.
Notes
- Stored for 3 days in an airtight container in the refrigerator.
- Freeze for about 1 month in an airtight, heatproof container. Thaw in the refrigerator overnight before reheating.
I’m allergic to bell peppers, do you think it would work with sugarpeasnaps instead?
Yum! Made this as written, except I used quorn in place of the soy curls. It was so so good, and they left overs were even better! Can’t wait to make it again.
Yes! The leftovers are the best! Thank you so much for sharing your feedback and photo, Heather.
Made this last night and it was great!
Thanks so much Kae!