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–+ servings

The BEST Vegan Jambalaya

This one-pot dish packed with bold flavors and vibrant veggies. With smoky vegan sausage, aromatic Cajun spices, and tender rice simmered in a rich tomato base, it's a satisfying meal that's perfect for weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 3 tbsp olive oil divided
  • 1 package (13 oz) vegan sausage sliced (e.g., Field Roast Italian Sausage)
  • 1 large yellow onion chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 celery stalks chopped
  • 6 garlic cloves minced
  • 2-3 tbsp Cajun seasoning divided
  • 1 tsp salt (skip if Cajun seasoning contains salt)
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp dried thyme
  • 1 (14 oz) can crushed tomatoes
  • 2 tsp vegan Worcestershire sauce
  • 1 1/2 cups long-grain white rice uncooked
  • 2 3/4 cups water
  • 1 cup okra thinly sliced (optional)
  • Fresh parsley and green onions chopped, for garnish

Instructions
 

Prepare the Sausage

  • Heat 2 tablespoons of olive oil in a large pot over medium-high.
    Add the sliced sausage with 1 tablespoon of cajun seasoning, sautéing for 3-4 minutes until browned.
    Transfer to a plate and set aside.

Sauté the Vegetables

  • In the same pot, add the remaining tablespoon of olive oil.
    Toss in the onion, bell peppers, and celery, stirring frequently as they soften (5-7 minutes).
    Add garlic, another tablespoon of cajun seasoning, a dash of salt (if needed), cayenne, and thyme. Cook for an additional minute until fragrant

Add Rice and Liquids

  • Pour in the crushed tomatoes, Worcestershire sauce, rice, and water. Stir everything well, then bring to a gentle boil.
    Reduce the heat to a low simmer, cover, and cook for 25-30 minutes.
    Stir every 5 minutes, adding a bit more water if the mixture seems dry.

Finish with Sausage and Okra

  • Stir in the okra (if using) and return the sausage to the pot, mixing well.
    Taste and adjust seasoning with more cajun spice or salt if desired. Remove from heat.

Serve and Garnish

  • Dish up the jambalaya, topping with fresh parsley and green onions for color and flavor. Enjoy!

Notes

  • Choosing the Right Rice: Long-grain rice works best in jambalaya because it holds its shape and won’t get mushy. Basmati or jasmine rice are excellent options.
  • Substitute for Vegan Worcestershire Sauce: If you don’t have vegan Worcestershire on hand, try substituting with 1 tablespoon of soy sauce or tamari mixed with 1/2 teaspoon of apple cider vinegar for a similar tangy, umami flavor.
  • Check and Stir Regularly: Stir the rice every 5 minutes, especially in the last half of cooking, to prevent it from sticking to the bottom. Add more water, 1/4 cup at a time, if you notice the jambalaya drying out before the rice is tender.
  • Serving Ideas: Jambalaya is delicious on its own, but pairing it with crusty bread or a light green salad adds a bit of freshness and texture contrast to the meal.
  • Spice Level: Cajun seasoning can vary in spiciness, so taste-test it first if you’re sensitive to heat. Adjust cayenne pepper and additional cajun seasoning based on your spice preference.
  • Go for Quality Cajun Seasoning: Your seasoning blend will carry most of the flavor, so choose a good one. Slap Ya Mama is a top choice (it’s available on Amazon), but be mindful of salt content if you’re watching your sodium intake.
  • Pick a Good Vegan Sausage: Use a sausage brand you enjoy—Field Roast Italian Sausages or Tofurky are great options.
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