Vegan Jambalaya

Finished dish on a white plate with a fork

This vegan Jambalaya is a game changer! It's just like the classic dish...but veganized. Made with soy curls, plant-based sausage, and a variety of veggies, this Southern inspired recipe is a treat for the whole family.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 219kcal

Author: Sarah McMinn

Ingredients

2 tbsp. olive oil
14 ounces vegan sausage, cut into ½" rounds
1 ½ cups soy curls, rehydrated
1 medium onion
1 red bell pepper
1 green bell pepper
2 cloves garlic
2 tbsp. cajun seasoning
14 ounces crushed tomatoes
1 tbsp. vegan Worcestershire sauce
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano
½ tsp. black pepper
½ tsp. crushed red pepper flakes
2 cups vegetable broth
1 cup uncooked white rice
2 green onions, sliced

US Customary - Metric

Instructions

Place soy curls in a small bowl and cover with warm water. Top with a lid and let sit for 10 minutes to allow soy curls to rehydrate. Once they are soft, strain the soy curls through a colander and pat dry.
In a large skillet or soup pot, heat up 1 tablespoon of olive oil over medium heat. Add vegan sausage, soy curls, and 1 tablespoon of cajun seasoning. Sauté, stirring occasionally, for 7-8 minutes, until sausage and soy curls are browned. Remove from heat and transfer to a plate.
Return the soup pot to heat and add the remaining oil. Once hot, add onions, peppers, and garlic. Sauté until the onions are translucent, about 5 minutes.
Stir in crush tomatoes, vegan Worcestershire sauce, and spices. Add the browned sausage and soy curls and stir together. Once fully combined, add vegetable broth and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20-30 minutes until the rice is cooked and the liquid is completely absorbed. Taste and adjust seasonings.
Serve immediately with green onions.

Notes

Serving and Storing - Serve this vegan jambalaya recipe hot and top it with chopped green onions. Store leftovers in the refrigerator in an airtight container for 3 to 4 days. If you find the jambalaya has thickened too much in the fridge, add a little vegetable broth to loosen it back up prior to reheating. You can reheat it in the microwave or on the stove.

Make in Advance - I don't recommend making this recipe in advance. As it sits, the rice absorbs the liquid and becomes mushy. However, you can make this vegan jambalaya in a slow cooker or Instant Pot. To do that, mix together all the ingredients, except the rice. Cover and cook for 5 to 6 hours on low. To avoid the rice getting mushy, make it separately in a rice cooker. When ready to eat, mix it all together, taste and adjust seasonings, and serve.

Recipe Tips

Use a variety of bell peppers for the best flavor. Red pepper will sweeten the veggies up a bit while green bell peppers will add an earthy bitterness.
Don’t overcook the veggies. They will continue to cook along with the rice.
Taste and adjust seasonings before removing from the heat. Tasting it will allow you to adjust the spice level to your liking.

Variations - If you want a spicier jambalaya, add more red pepper flakes, hot sauce, or diced jalapeño peppers. For a milder flavor, omit the red pepper flakes altogether.

Nutrition