Vegan Jambalaya Recipe

Want to learn that vegan jambalaya brings all the bold flavors of New Orleans cuisine to your table, minus the traditional meat and seafood. This plant-powered version maintains the dish’s signature smoky essence while incorporating protein-rich legumes and seasonal vegetables. By swapping out animal products for plant-based alternatives, you’re not just creating a healthier meal—you’re participating in a culinary tradition that’s evolving to meet modern dietary preferences and environmental considerations. Let’s explore how to transform this Southern classic into a sustainable feast.

Overview

• Sauté trinity (onion, celery, bell pepper) with garlic and crumbled tempeh in olive oil until vegetables soften.
• Combine rice, kidney beans, chickpeas, and fire-roasted tomatoes with Cajun seasoning and liquid smoke for authentic flavor.
• Cook rice mixture covered on low heat until liquid absorbs, without stirring, then let stand 10 minutes.
• Each serving provides 15g of complete protein from the combination of legumes and grains.
• Recipe offers traditional jambalaya taste with 385 calories per serving while being fully plant-based.

A Classic New Orleans Dish Made Plant-Based

Vegan Jambalaya

Transform the classic New Orleans dish into a vibrant, plant-based feast that maintains all the soul-warming flavors and hearty appeal of traditional jambalaya. This one-pot wonder combines aromatic vegetables, protein-rich legumes, and perfectly seasoned rice for an authentic Cajun experience without any animal products.

Ingredients

• 2 cups long-grain rice
• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 cups kidney beans, cooked
• 1 cup chickpeas, cooked
• 8 oz tempeh or seitan sausage, crumbled
• 2 cans (14.5 oz each) fire-roasted tomatoes
• 4 cups vegetable broth
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 teaspoon liquid smoke
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Rinse rice thoroughly until water runs clear; set aside
2. Heat olive oil in large pot over medium heat
3. Sauté onion, celery, and bell pepper for 5-7 minutes until softened
4. Add garlic and crumbled tempeh/seitan, cook for 3 minutes
5. Stir in Cajun seasoning and toast for 1 minute
6. Add rice and toast for 2 minutes, stirring frequently
7. Pour in tomatoes, broth, liquid smoke, and bay leaves
8. Add beans and chickpeas, bring to boil
9. Reduce heat, cover, and simmer for 20-25 minutes
10. Remove from heat, let stand covered for 10 minutes
11. Fluff with fork and serve

Top Tips

• Use fire-roasted tomatoes for enhanced smoky flavor
• Don’t skip rinsing the rice to prevent stickiness
• Avoid stirring once rice is simmering
• Toast rice before adding liquid for better texture
• Adjust Cajun seasoning gradually to control heat level
• Let rest covered for proper texture

Variations

• Spicy Version: Add diced jalapeños and cayenne pepper
• Mushroom Lover’s: Include different mushroom varieties for meaty texture
• Garden Fresh: Add seasonal vegetables like corn and okra
• Quick Version: Use pre-cooked rice and reduce cooking time
• Southwest Style: Add black beans and corn, use Mexican seasonings

Nutritional Guide

Per Serving (1.5 cups):

Nutrient	Amount
Calories	385
Protein	15g
Fat	8g
Carbohydrates	65g
Fiber	12g
Sodium	580mg

Additional Notes: High in protein and fiber, excellent source of iron and B vitamins. Contains complete proteins when combining legumes and grains. Lower in calories and saturated fat compared to traditional jambalaya.

Frequently Asked Questions

Can I Make This Vegan Jambalaya Recipe in a Slow Cooker?

You’ll love how easy prep meets lengthy cooking time in your slow cooker! Just toss in your plant-based ingredients in the morning, set it on low, and come home to a delicious, hearty meal.

What’s the Best Substitute for Traditional Andouille Sausage in Vegan Jambalaya?

You’ll love using either homemade vegan sausage made from seitan and spices, or store bought vegan sausage like Beyond or Field Roast Andouille. Both options provide that authentic smoky, spicy flavor you’re craving.

How Long Can I Store Leftover Vegan Jambalaya in the Refrigerator?

You’ll want to store your plant-powered leftovers in an airtight container at proper refrigerator temperature (40°F or below) for up to 4 days. For ideal freshness and food safety, don’t exceed this storage duration.

Is Vegan Jambalaya Freezer-Friendly and How Should I Reheat It?

Yes, you’ll find it’s totally freezer-friendly! For best shelf life, store in airtight containers for up to 3 months. When ready, thaw overnight and reheat on stovetop or microwave, adding a splash of water if needed.

Can I Use Brown Rice Instead of White Rice in This Recipe?

Yes, you can swap in brown rice for a nutritious twist! You’ll need to extend the cooking time by about 15-20 minutes since brown rice takes longer to cook. It’ll add wonderful nutty flavors and extra fiber.

Before You Go

This vegan jambalaya transforms a Louisiana favorite into a planet-friendly powerhouse. You’ll love how the smoky Cajun seasonings complement the protein-rich beans and plant-based sausage, while the colorful vegetables add essential nutrients to every bite. By choosing this plant-based version, you’re not only nourishing your body but also reducing your environmental impact. It’s a delicious way to embrace sustainable, compassionate eating.