VEGAN JAMBALAYA
Indulge in the rich flavors of this Vegan Jambalaya featuring your choice of jackfruit or vegan sausage. This dish combines veggies, aromatic spices, beans, rice, and tomatoes for a delicious, comforting meal.
FLAVOR-PACKED AROMATICS
Sautéed onions, celery, and bell peppers create a rich, savory base, while garlic, Italian seasoning, and paprika add warmth and spice. This bold blend infuses every bite with classic jambalaya flavor.
HEARTY & SATISFYING BASE
Jackfruit or plant-based sausage adds a meaty texture, while kidney beans, tomatoes, broth, and rice simmer together for a hearty, one-pot meal. Every spoonful is filling, flavorful, and deeply satisfying.
SIMPLE STEPS TO MAKE THIS VEGAN JAMBALAYA
Sauté Onions, Celery, Bell Pepper, & Minced Onion
Add Jackfruit, Plant-Based Sausage, & Spices
Finish with Beans, Tomatoes, Rice, & Broth and Cook For 30 Minutes
Vegan Jambalaya Ingredients
STEP 1 – SAUTE VEGGIES:
- Start by heating a drizzle of olive oil in a Dutch oven or large skillet over medium heat.
- Dice the onion, celery, and bell pepper, then add them to the skillet.
- Stir in the minced garlic and cook everything for about five minutes until the onions become translucent and slightly browned.
- If the mixture starts to burn, lower the heat and add a little broth or water to loosen any browned bits.
STEP 2 – ADD YOUR CHOICE OF PROTEIN:
- Next, choose your protein mix-in—either jackfruit, plant-based sausage, or both.
- If using jackfruit, drain and roughly chop it.
- If using plant-based sausage, chop it into bite-sized pieces.
- Add your choice to the skillet and mix well.
STEP 3 – ADD SEASONINGS:
- Now, add the seasonings: Italian seasoning, salt, garlic powder, onion powder, paprika, black pepper, and an optional dash of cayenne.
- Stir everything together and let the spices cook for a couple of minutes to enhance their flavor.
STEP 4 – ADD BEANS, BROTH, TOMATOES, RICE AND COOK:
- Once the spices are fragrant, drain and rinse the kidney beans, then add them to the skillet along with vegetable broth, diced tomatoes, and rice.
- Stir well to combine, bring the mixture to a slight boil, then reduce the heat to a simmer and cover.
- Let it cook for 15 minutes, stir, then cover again and cook for another 15 minutes.
STEP 5 – SERVE:
- To serve, dish the jambalaya into individual bowls and season with salt, pepper, and your favorite hot sauce to taste. Enjoy this hearty and flavorful plant-based meal!
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Vegan Jambalaya
Ingredients
Base Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- 4-6 Stalks Celery
- 1 Bell Pepper (Choice of Red, Yellow, OR Orange)
- 2 tbsp Minced Garlic
Protein Options - Choose One or Both
- 1 Can Jackfruit in Brine
- 1 Package Plant Based Sausage (of choice)
Spices
- 2 tsp Italian Seasoning
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Black Pepper
- Dash Cayenne Pepper Optional
Additional Ingredients
- 1 Can Kidney Beans (15 oz)
- 2 Cups Vegetable Broth
- 2 Cans Diced Tomatoes (15 oz each)
- 1 Cup Jasmine Rice
For Serving
Instructions
Sauté the Vegetables
- Heat oil in a Dutch oven or large skillet over medium heat.Drizzle Olive Oil
- Dice onion, celery, and bell pepper. Add to skillet. Stir in the minced garlic and mix well.1 Medium Yellow Onion, 4-6 Stalks Celery, 1 Bell Pepper (Choice of Red, Yellow, OR Orange), 2 tbsp Minced Garlic
- Cook for about 5 minutes until the onions become translucent and slightly browned.
- Tip: If the mixture starts to burn, lower the heat and slowly add a little broth or water to loosen any bits.
Choose Preferred Mix-In's: Jackfruit and/or Plant-Based Sausage
- Drain and roughly chop jackfruit and/or chop plant-based sausage.1 Can Jackfruit in Brine, 1 Package Plant Based Sausage (of choice)
- Add them to the skillet and stir well.
Season The Dish
- Add all the spices and mix well.2 tsp Italian Seasoning, 2 tsp Salt, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, 1 tsp Black Pepper, Dash Cayenne Pepper
- Cook for another 2-3 minutes to release the fragrance of the spices.
Incorporate Remaining Ingredients
- Add kidney beans, vegetable broth, diced tomatoes, and rice. Mix well.1 Can Kidney Beans (15 oz), 2 Cups Vegetable Broth, 2 Cans Diced Tomatoes (15 oz each), 1 Cup Jasmine Rice
- Bring to a slight boil, reduce heat to a simmer, and cover.
- Cook for 15 minutes, stir, then cover again and cook for another 15 minutes.
Serve & Enjoy
- Dish out into individual bowls.
- Add salt, pepper, and hot sauce to taste.Salt & Pepper, Franks RedHot Sauce (or preferred hot sauce)
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FAQ'S FOR THIS VEGAN JAMBALAYA RECIPE
1. Can I make this jambalaya ahead of time?
Yes! Vegan Jambalaya stores well in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to keep it from drying out.
2. What type of rice works best for this recipe?
White rice works best since it cooks evenly with the other ingredients. If using brown rice, increase the broth and cooking time, as it takes longer to cook.
3. Can I make this recipe oil-free?
Yes! Simply sauté the veggies in a little vegetable broth or water instead of oil. Add more as needed to prevent sticking.
4. What are some good plant-based sausage options?
Tofurky, Beyond Sausage, and Field Roast are great choices. You can also skip the sausage and use just jackfruit or add extra beans for protein.
