Vegan Jambalaya
Bursting with bold Creole flavors, this hearty Vegan Jambalaya is a plant-based twist on the classic Louisiana comfort food. Packed with vibrant vegetables like bell peppers, celery, and okra, this one-pot wonder features smoky spices, tender long-grain rice, and savory vegan sausage for a satisfying, protein-rich bite. Simmered in fragrant vegetable broth and juicy tomatoes, this dish delivers a perfect balance of spice and depth, all while being 100% vegan and gluten-free. Ready in under an hour, it's the ultimate crowd-pleaser for weeknight dinners or festive gatherings. Garnish with fresh parsley, green onions, and a splash of hot sauce for an authentic finishing touch! Perfect for those seeking wholesome, flavorful plant-based meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoons thyme, dried
- 0.5 teaspoons oregano, dried
- 0.25 teaspoons cayenne pepper
- 0.25 teaspoons ground black pepper
- 1 teaspoon sea salt
- 1.5 cups long-grain rice (white or brown), rinsed
- 3.5 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (with juice)
- 8 ounces vegan sausage, sliced into rounds
- 1 cup frozen okra (optional), thawed
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 green onions, thinly sliced (for garnish)
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, celery, green bell pepper, and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and stir for 1 minute, until fragrant.
Sprinkle the smoked paprika, thyme, oregano, cayenne pepper, ground black pepper, and sea salt over the vegetables. Stir well to combine the spices with the vegetables.
Add the rinsed rice to the pot and stir it into the vegetable mixture to coat it with the spices.
Pour in the vegetable broth and canned diced tomatoes (along with their juice). Stir well, ensuring everything is evenly distributed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
While the rice is cooking, heat a small skillet over medium heat and lightly brown the sliced vegan sausage for 3-4 minutes. Set aside.
Once the rice is cooked, gently fold in the browned vegan sausage and thawed okra (if using). Let the jambalaya cook for an additional 5 minutes to allow the flavors to meld.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve the vegan jambalaya hot, garnished with fresh parsley and green onions. Add a splash of hot sauce if desired.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 43.6 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4722 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
