This vegan jambalaya recipe is comfort food Cajun style! Loaded with rice, veggies, and plant-based sausage, this is a hearty meal that’s flavourful and satisfying.
Jambalaya is a classic Creole and Cajun dish that originates from Louisiana, and like most Cajun food, it’s known for its big, bold flavours. Traditionally, jambalaya is a one-pot dish consisting of rice, a variety of meats such as sausage, chicken, and seafood, and a blend of vegetables and spices, along with the “Cajun trinity” of onions, bell peppers, and celery.
Like my vegan Cajun chicken pasta and dirty rice recipe, this vegan jambalaya has all the bold flavours of the traditional dish, but plant-based sausage and vegetable broth make it completely meatless.
Why You’ll Love This Vegan Jambalaya Recipe
- A complete dinner in one pot. This vegan jambalaya is a perfect one-pot meal with vegan sausage, rice, and veggies all together in a single dish.
- Big flavours. If you love dishes like Jamaican jerk tofu, you will appreciate this vegan jambalaya recipe. It’s not just spicy—there are layers and layers of flavour here!
- Fantastic for meal prep. This is one of those recipes that tastes even better after a day or two in the fridge as the flavours meld even more. I love making a big pot on Sunday to have for lunch during the work week.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Vegan Cajun sausage – If you can’t find Cajun sausage, any spicy vegan sausage will do.
- Vegan butter – I always like to use my homemade vegan butter.
- Flour
- Vegetables – Yellow onion, green bell pepper, red bell pepper, and celery.
- Cajun seasoning – Different brands have different ingredients and ratios, but Cajun seasoning typically consists of paprika, garlic and onion powder, thyme, oregano, black pepper, and cayenne pepper.
- Garlic
- Basmati rice – Basmati has an earthy, nutty flavour that is fantastic in this vegan jambalaya.
- Diced tomatoes
- Vegetable broth – Use store-bought or homemade vegetable broth.
- Herbs – Dried basil and dried thyme.
- Salt and pepper
How to Make Vegan Jambalaya
- Brown the sausage. Heat the oil in a skillet set over medium-high and cook the sausage until it’s browned. Transfer to a plate.
- Make a roux. Lower the heat to medium and melt the butter. Whisk in the flour and cook, whisking, until it’s lightly browned.
- Sauté the veggies. Add the vegetables to the pan with the Cajun seasoning. Cook until softened, then stir in the garlic and cook until fragrant.
- Toast the rice. Add the rice to the pan and cook for 1 minute, or until it’s toasted.
- Simmer. Stir in the tomatoes, broth, and dried herbs. Bring to a boil, then reduce the heat and simmer until the rice is cooked through, stirring occasionally.
- Finish. Season to taste with salt and pepper, then serve.
Tips for Success
- Make sure the roux is browned. The roux is the base of this dish and gives it a rich flavour. Be sure to cook it long enough so that it turns a deep golden brown; under-cooked roux has a raw flour flavour, which isn’t what you want!
- Add more liquid if needed. If, when checking on the jambalaya, it seems dry, pour more broth or water into the pot.
- Prep all ingredients beforehand. This recipe comes together quickly, so make sure you have all your ingredients measured and ready before starting.
Serving Suggestions
This vegan jambalaya is a one-dish dinner, but that doesn’t mean you can’t serve something on the side! I like serving it with no-knead bread or even olive bread or vegan dinner rolls to sop up what’s left at the bottom of the bowl. Vegan cornbread muffins would be great too!
How to Store Leftovers
Leftover vegan jambalaya can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or on the stovetop over medium heat; add a splash of broth or water to loosen it up if you need to.
Can This Recipe Be Frozen?
For longer storage, you can freeze vegan jambalaya in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Rice Dishes
Enjoy friends! If you make this vegan jambalaya, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Jambalaya
Vegan jambalaya recipe is comfort food Cajun style! With rice, veggies and plant-based sausage, this is a meal that’s flavourful and hearty.
- 2 tablespoons olive oil, 30 ml
- 14 ounces vegan Cajun sausage, sliced into rounds 397 grams
- 3 tablespoons vegan butter, 42 grams
- 2 tablespoons flour, 14 grams
- 1 yellow onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 ribs of celery, sliced
- 3 tablespoons Cajun seasoning, 21 grams
- 4 cloves garlic, minced
- 1 ¼ cups basmati rice, 262.5 grams
- 1 (14.5-ounce) can diced tomatoes, 411 grams
- 2 ¾ cups vegetable broth, 651 ml
- 2 teaspoons dried basil, 2.8 grams
- 1 teaspoon dried thyme, 1.4 grams
- Salt and pepper to taste
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Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the vegan sausage and saute until browned. Use a slotted spoon to transfer the sausage to a plate.
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Reduce the heat to medium and add the vegan butter to the pan. Once the butter has melted, whisk in the flour. Continue whisking for another minute or so.
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Add the onion, green bell pepper, red bell pepper, and celery to the pan and season with Cajun seasoning. Saute until the veggies have softened. Add the garlic and saute for an additional minute.
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Add the rice to the pan and saute for 1 minute.
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Stir in the diced tomatoes and vegetable broth and season with basil and thyme. Turn the heat to medium-high and bring the broth to a boil. Reduce the heat to low and simmer, stirring occasionally, until the broth has evaporated and the rice is cooked through. If you need to add extra broth, you can.
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Taste the jambalaya and season with salt and pepper if needed.
To freeze: For longer storage, you can freeze vegan jambalaya in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
Calories: 397kcal, Carbohydrates: 48g, Protein: 18g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Sodium: 1072mg, Potassium: 458mg, Fiber: 7g, Sugar: 5g, Vitamin A: 3014IU, Vitamin C: 50mg, Calcium: 63mg, Iron: 17mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
