This vegan Jambalaya is a game changer! It’s just like the classic dish…but veganized. Made with soy curls and plant-based sausage, this Southern inspired recipe is a treat for the whole family. High protein and full of flavor!
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Cajun and creole cooking is delicious!
It uses bold flavors and fun combinations of textures that I absolutely love. Not only does this jambalaya recipe use all those scrumptious flavor and texture combinations, but it’s an easy one pot vegan meal.
One pot meals make life easy! As a busy mom, I feel like the sink is always full of dishes and I’d rather not add to that with a complicated dinner that uses multiple pots and pans.
My mantra is a good life is a simple life.
That’s why I love my one pot meals. Whether it’s Garlic White Wine Pasta, Teriyaki Tofu and Rice, or this vegan jambalaya recipe, I’m all about it.
Easy, delicious and with minimal clean up, you can’t go wrong!
What is Jambalaya?
Jambalaya is a popular dish in Louisiana and a classic in Creole and Cajun cuisine. Traditionally the dish consists of sausage and rice along with a variety of other meat, fish, and veggies cooked together in a saucy, hearty, stew-like meal. Sometimes it is referred to as jumble or jumbled because all the ingredients are all jumbled up.
Vegan jambalaya has all the flavors of the classic dish but substitutes alternatives for the meats for a delicious plant based and gluten free dinner.
Ingredients and Substitutions
- Olive Oil
- Vegan Sausage – Choose your favorite vegan sausage. I recommend Beyond Meat vegan sausage but any variety will do.
- Soy Curls – Soy curls are a dehydrated soy product made from soaking the beans in fresh water. They are chewy and flavor absorbent, making them an ideal chicken replacement.
- Onion
- Bell Peppers – I like to use a mixture of red and green bell pepper. You could also add a yellow bell pepper for extra veggies.
- Crushed Tomatoes – This recipe calls for crushed tomatoes. If you want to use fresh tomatoes, you will need 5-6.
- Spices– For this recipe you will need cajun seasoning, salt, thyme, oregano, black pepper, and crushed red pepper flakes
- Garlic
- Vegan Worcestershire Sauce- Regular Worcestershire sauce generally has anchovy paste or fish sauce. Look for a brand that says vegan on the label. I recommend either Annie’s or Edward and Son’s.
- Vegetable Broth
- Rice – White rice is traditional but if you’d rather use brown rice, add an extra 1/2 cup of vegetable broth and increase the cooking time to about 40 minutes
Step-by-Step Instructions
Step One Rehydrate the Soy Curls
Add the soy curls to a small bowl and cover them with warm water. Top the bowl with a lid and let it sit for 10 minutes to allow soy curls to rehydrate.
Once they are soft, strain the soy curls through a colander and pat dry.
Step Two – Brown the “Meat”
In a large soup pot, heat oil over medium heat. It’s important to use a non-stick pan and let your oil heat up. Otherwise, the soy curls will stick to the bottom of the pan and never brown.
Once hot, add the sliced vegan sausage and rehydrated soy curls along with cajun seasoning. Stir to coat. Sauté for 7-8 minutes until sausage and soy curls are browned. Remove from heat and transfer to a plate.
Step Three – Sauté the Veggies
Return the soup pot to heat and add the remaining oil. Add onions, peppers, celery, and garlic and sauté until the onions are translucent. This takes about 5 minutes.
Step Four – Add Remaining Ingredients
Stir in the crushed tomatoes, vegan Worcestershire sauce, and spices.
Once fully coated, add back the browned sausage and soy curls and stir together. Stir in the vegetable broth and rice. Bring it to a boil, cover, and reduce the heat so it simmers. Simmer for 20-30 minutes until the rice is cooked and the liquid is completely absorbed.
Pro Tip: If you are using brown rice, add an additional 1/2 cup of vegetable broth and simmer for 40-45 minutes.
Taste and adjust seasonings if needed.
Serving and Storing
Serving – Serve this vegan jambalaya recipe hot and top it with chopped green onions.
Storing – 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.
Tips and Tricks
- 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.
Frequently Asked Questions
Soy curls are a dehydrated soy product made by soaking the beans in fresh water and then constantly stirring them while they cook. They then get dried at low temperatures which hold in the nutrients making soy curls a fiber and omega-3 rich food. Also, they are delicious.
Most well-stocked grocery stores carry soy curls in the bulk section. If you can’t find them at your local grocery store, pick some up online. (<<affiliate link)
This recipe is bold and full of flavor but not heat. If you want it to be spicier, you can add more red pepper flakes, hot sauce, or diced jalapeño peppers. For a milder flavor, omit the red pepper flakes together.
Yes! You can make this recipe in either a slow cooker or Instant Pot (<<affiliate links). 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.
More One-Pot Vegan Recipes
- Garlic White Wine Pasta
- Teriyaki Tofu and Rice
- Wild Mushroom Truffle Pasta
- Burrito Bowls with Jackfruit
Vegan Jambalaya
Ingredients
- 2 tbsp. olive oil
- 14 ounces vegan sausage, cut into 1/2" rounds
- 1 1/2 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
- 1/2 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes
- 2 cups vegetable broth
- 1 cup uncooked white rice
- 2 green onions, sliced
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
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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