vegan jambalaya rice in a white bowl with a gold fork on white table

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!

vegan jambalaya rice in a white bowl with a gold fork on white table


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

  • Long grain rice
  • Vegan sausages (andouille or chorizo)
  • Onion, celery, bell pepper, garlic
  • Canned diced tomatoes
  • Paprika, oregano, thyme, and other spices
  • Vegan Worcestershire
  • Vegetable broth

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.

cooked vegan sausage in a large pot

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.

cooked vegan sausages with vegetables and spices in a pot

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.

jambalaya in a pot before adding the rice
Add the broth and then simmer
cooked vegan jambalaya in a pot
Cook until rice absorbs the broth, about 30 minutes
vegan jamabalaya on a wooden spoon over a pot
The rice will be cooked, but not dry, and full of flavor

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.

a bowl of plant-based jambaalya on a white table with green onion garnish

One-Pot Vegan Jambalaya Recipe

No ratings yet
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!
a bowl of vegan jambalaya on a white table garnishes with green onion slices
Servings: 4 servings
Author: Kristina Todini, RDN
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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

Nutrition

Serving: 1servingCalories: 535kcalCarbohydrates: 78gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 2345mgPotassium: 590mgFiber: 9gSugar: 7gVitamin A: 1108IUVitamin C: 31mgCalcium: 99mgIron: 28mg

Notes

What type of sausage should you use? I suggest 1 pound total of vegan sausage, with either all or some of that being a spicy vegan andouille or chorizo sausage. For this recipe I personally used 8 ounces of Impossible sausage and 8 ounces of Soyrizo (pictured in ingredients section of this post). The flavor was outstanding and I highly recommend.
Rice note: Brown rice is not traditional in jambalaya, but I used it because I much prefer the texture (and the increase in fiber). You can use long grain white rice instead of brown, if you’d prefer.
Prep ahead: Jambalaya is a great prep-ahead dish and can be made up to 3-4 days ahead of serving.
Leftovers and storage: Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating. To reheat, cook for 5 mintues on the stove or 2 minutes in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free (however, check sausage to confirm as some contain gluten).
Course Main Dishes
Cuisine Gluten Free, Southern, Vegan
Keyword vegan jambalaya

a screenshot of Fork in the Road's 4-day plant-based meal plan
NOT SURE WHERE TO START WITH PLANT-BASED EATING?

Get my 4-Day Plant-Based Meal Plan

Subscribe to my daily recipe emails and I’ll send you my FREE meal plan to kickstart your plant powered journey.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!