One-Pot Vegan Jambalaya
One-Pot Vegan Jambalaya, a simple plant-based take on Cajun jambalaya with vegan sausage, soyrizo, and a blend of flavorful spices. A tasty vegan take on this Southern traditional dish!
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Why I Love This Recipe
I’ve always loved the city of New Orleans and its food culture, and in particular Cajun-style jambalaya. And after years of experimenting with various vegan jambalaya recipes, I’ve finally landed on this really simple technique that only requires one pot.
This veganized take is loosely based on Emeril’s traditional jambalaya, and I also included a spice combination that is similar to his famous essence spice blend. Instead of using seafood or meat, we’re using vegan sausages – I suggest a spicy option like andouille or chorizo, which gives it a kick of heat. I actually used half Impossible sausage and half Soyrizo sausages and the flavor was perfect.
I hope you give this recipe a try, it definitely did not last long in my house. Next time I’ll make a big batch and then store, it’s perfect to prep ahead and even to freeze for later. Enjoy!
What You’ll Need
Step-by-step photos of how to make it
Step One: Cook vegan sausages
First, cook vegan sausages in a large pot. You’ll need about 1 pound of sausages and I suggest either all or part being andouille or chorizo sausages. I used 8 ounces of Impossible sausage and 8 ounces of Soyrizo for a nice spice.
Step Two: Add vegetables + spices
Once the sausages are starting to brown, add onion, celery, and green bell pepper. Then add paprika, garlic powder, onion powder, oregano, thyme, cayenne (if you like a little extra spices), salt, black pepper, and minced garlic and cook it up until your kitchen starts smelling wonderful.
Step Three: Simmer the rice
Next add the rice brown rice and cooking it for a few minutes so the dry rice absorbs the spice flavors. Then add diced tomatoes in their juice, vegan Worcestershire sauce, and bay leaves. Then you’ll simmer for about 25-30 minutes, or until the rice absorbs all of the water.
Step Four: Garnish + serve
When ready to serve, garnish with green onions. Then enjoy! And then write me and let me know you love it as much as I do.
One-Pot Vegan Jambalaya Recipe
Equipment
- 1 large pot
Ingredients
- 2 teaspoons oil
- 1 pound vegan sausage andouille or chorizo, see notes*
- ½ cup onion chopped (1 small)
- ½ cup celery chopped (2 stalks)
- ½ cup green bell pepper chopped (½ pepper)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper optional
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cloves garlic minced
- 1 ½ cups long grain rice brown or white, see notes*
- 1 can diced tomatoes 15 ounces
- 2 teaspoons vegan Worcestershire sauce
- 2 each bay leaves
- 4 cups vegetable broth
- 4 tablespoons green onion sliced thin, for garnish
Instructions
- Cook vegan sausages: Heat a large pot over medium heat and add oil. Then add vegan sausage and cook until golden brown, about five minutes (see notes on sausage).2 teaspoons oil, 1 pound vegan sausage
- Add vegetables: Add chopped onion, celery, and green bell pepper to the pot and stir to combine, cooking until the vegetables begin to soften, about five minutes. Then add paprika, garlic powder, onion powder, oregano, thyme, cayenne (if using), salt, black pepper, and minced garlic. Mix to coat the vegetables and sauce in the spices, and cook until the garlic becomes fragrant, about 2-3 minutes.½ cup onion, ½ cup celery, ½ cup green bell pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper, 4 cloves garlic
- Simmer rice: Add rice to the pot, stirring to mix it with the sausage and vegetables, cooking 2-3 minutes more so that the rice begins to absorb the flavors. Then add diced tomatoes in their juice, vegan Worcestershire sauce, and bay leaves. Bring to a low boil, then reduce to a simmer and cover. Cook until the rice is fully cooked and has absorbed the liquid, about 25-30 minutes, stirring frequently. Taste test the rice and add additional spices, as needed.1 ½ cups long grain rice, 1 can diced tomatoes, 2 teaspoons vegan Worcestershire sauce, 2 each bay leaves, 4 cups vegetable broth
- Serve: When ready to serve, garnish with green onions. Enjoy!4 tablespoons green onion
Notes
Nutrition
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