Jambalaya is a classic Creole and Cajun dish that originates from Louisiana, and like most Cajun food, it’s known for its big, bold flavours. Traditionally, jambalaya is a one-pot dish consisting of rice, a variety of meats such as sausage, chicken, and seafood, and a blend of vegetables and spices, along with the “Cajun trinity” of onions, bell peppers, and celery. Like my vegan Cajun chicken pasta and dirty rice recipe, this vegan jambalaya has all the bold flavours of the traditional dish, but plant-based sausage and vegetable broth make it completely meatless.
Why You’ll Love This Vegan Jambalaya Recipe
A complete dinner in one pot. This vegan jambalaya is a perfect one-pot meal with vegan sausage, rice, and veggies all together in a single dish. Big flavours. If you love dishes like Jamaican jerk tofu, you will appreciate this vegan jambalaya recipe. It’s not just spicy—there are layers and layers of flavour here! Fantastic for meal prep. This is one of those recipes that tastes even better after a day or two in the fridge as the flavours meld even more. I love making a big pot on Sunday to have for lunch during the work week.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Olive oil Vegan Cajun sausage – If you can’t find Cajun sausage, any spicy vegan sausage will do. Vegan butter – I always like to use my homemade vegan butter. Flour Vegetables – Yellow onion, green bell pepper, red bell pepper, and celery. Cajun seasoning – Different brands have different ingredients and ratios, but Cajun seasoning typically consists of paprika, garlic and onion powder, thyme, oregano, black pepper, and cayenne pepper. Garlic Basmati rice – Basmati has an earthy, nutty flavour that is fantastic in this vegan jambalaya. Diced tomatoes Vegetable broth – Use store-bought or homemade vegetable broth. Herbs – Dried basil and dried thyme. Salt and pepper
How to Make Vegan Jambalaya
Brown the sausage. Heat the oil in a skillet set over medium-high and cook the sausage until it’s browned. Transfer to a plate. Make a roux. Lower the heat to medium and melt the butter. Whisk in the flour and cook, whisking, until it’s lightly browned. Sauté the veggies. Add the vegetables to the pan with the Cajun seasoning. Cook until softened, then stir in the garlic and cook until fragrant.
Toast the rice. Add the rice to the pan and cook for 1 minute, or until it’s toasted. Simmer. Stir in the tomatoes, broth, and dried herbs. Add the sausage to the pot. Bring to a boil, then reduce the heat and simmer until the rice is cooked through, stirring occasionally. Finish. Season to taste with salt and pepper, then serve.
Tips for Success
Make sure the roux is browned. The roux is the base of this dish and gives it a rich flavour. Be sure to cook it long enough so that it turns a deep golden brown; under-cooked roux has a raw flour flavour, which isn’t what you want! Add more liquid if needed. If, when checking on the jambalaya, it seems dry, pour more broth or water into the pot. Prep all ingredients beforehand. This recipe comes together quickly, so make sure you have all your ingredients measured and ready before starting.
Serving Suggestions
This vegan jambalaya is a one-dish dinner, but that doesn’t mean you can’t serve something on the side! I like serving it with no-knead bread or even olive bread or vegan dinner rolls to sop up what’s left at the bottom of the bowl. Vegan cornbread muffins would be great too!
How to Store Leftovers
Leftover vegan jambalaya can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or on the stovetop over medium heat; add a splash of broth or water to loosen it up if you need to.
Can This Recipe Be Frozen?
For longer storage, you can freeze vegan jambalaya in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Rice Dishes
Jamaican Rice and Peas Pineapple Fried Rice Broccoli Cheese Rice Casserole Vegan Puerto Rican Rice and Beans (Arroz con Gandules) Korean (Gochujang) Tofu Rice Bowls
Enjoy friends! If you make this vegan jambalaya, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
