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vegan jambalaya in a pot with a wooden spoon

Vegan Jambalaya

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This stew is the ultimate one pot meal. The rice, hearty vegetables, and tender vegan sausages are loaded with Cajun flavor.
Course Dinner
Cuisine American, Cajun
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 745
Author Jhanelle Golding

Ingredients

  • 3 oz soy curls or Textured Vegetable Protein Chunks
  • ½ cup 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 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 chopped tomatoes (15oz can)
  • 4 cups 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 soy curls, ½ cup 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 soy curls, 2 cups 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 chopped tomatoes, 4 cups 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.