This Vegan Jambalaya is healthy, nutritious, and easy to make! Filled with fresh vegetables and bold spices, this one-pot meal is a recipe the whole family will enjoy!
This Vegan Jambalaya is a quintessential Southern staple. Full of bold Creole flavors and fresh vegetables, this dish will have you booking a ticket straight for Bourbon Street!
You might hear the term Cajun and Creole used interchangeably when you are talking about food from the Deep South. However, Cajun and Creole cooking come from two different distinct ethnic groups in South Louisiana. Each one has its unique history, culture, and food. Historians have defined Creole as meaning anything from an ethnic group consisting of individuals with European and African, Caribbean, or Hispanic descent to individuals born in New Orleans with French or Spanish ancestry.
While Cajun and Creole cultures have many differences, one of the most noticeable is in their food. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.
When you think of Creole food, think of rich sauces, local herbs, red ripe tomatoes, and the prominent use of seafood, caught in local waters. Roux-based gumbo, shrimp creole, grits and grillades and, redfish courtbouillon are common Creole dishes.
Check out some other great Southern dishes, like this Cajun Pasta with Smoked Sausage or this Vegan Southern Peach Cobbler.
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Ingredients
The ingredients in this recipe are easy to find at any local grocery store.
- White Rice
- Red Bell Pepper
- Green Bell Pepper
- Celery
- Petite Diced Tomatoes
- Beyond Sausage -Hot Italian
- Garlic
- Okra
- Vegetable Broth
- Creole Seasoning
- Oregano
- Red Pepper Flakes
- Black Pepper
Please see the recipe card for quantities.
Instructions
Heat one tablespoon of oil in a large pot or Dutch Oven over medium-high heat. Dice the bell peppers, celery, and onions until soft and translucent, about 5 minutes.
Stir in the sliced sausage; season with salt, pepper, oregano, red pepper flakes, and the Cajun seasoning. Stir in the okra slices and tomatoes. Cook for 5 minutes, while stirring occasionally.
Add in the rice and vegetable broth, bring to a boil, then reduce heat to a low-medium simmer. Cover and let simmer for about 20 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
Season with extra salt and pepper if needed and serve immediately.
Hint: If you can't find okra at your local store, you can use file powder to thicken the sauce. I normally find okra in my freezer section.
Substitutions
Need to make this fit into a certain diet, check out these substitutions below!
- Keto - swap out the rice for a heart of palm rice for a lower-carb option.
- Low-Sodium - omit the salt and use a low sodium creole seasoning
- Whole 30 - use cauliflower rice in place of white rice and swap out the beyond sausage for a whole 30 protein.
Variations
Check out some of these common variations to make this recipe work for you!
- Instant Pot - follow the instructions to saute everything and then when you reach the step to add in the white rice and tomatoes, cook on manual pressure for 5 minutes and then manual release.
- Slow Cooker - Add everything to the slow cooker except for the rice and cook for 3-4 hours on high and 6-8 hours on low. 30 minutes before serving, turn the slow cooker on high and add the rice.
Check out this other delicious Southern dish here.
Equipment
Equipment can have a big impact on how a recipe turns out. I have been using my nonstick Caraway pan for a while now and I love it so much! Nonstick pans can hold a lot of toxins that release into your food but Caraway is completely nontoxic.
Storage
Store the jambalaya in an airtight container in the fridge for up to 4 days.
These ingredients don't stand up well to freezing.
Top tip
Don't be afraid to experiment with spices in this recipe. If you like heat, feel free to add more creole seasoning. If you are not a huge fan of heat, feel free to cut the spice level in half.
Other Great Recipes You Will Love!
- Vegan Southern Peach Cobbler
- Easy New Orleans Style Vegan Gumbo
- Vegan Creamed Spinach Casserole
- Cajun Pasta With Smoked Sausage
Vegan Jambalaya
Ingredients
- 1 cup White Rice
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 3 stalks Celery
- 1 28 oz can Petite Diced Tomatoes
- 1 package Beyond Sausage -Hot Italian
- 3 cloves Garlic
- ½ cup sliced Okra
- 2 cups Vegetable Broth
- 2 teaspoon Creole Seasoning
- 1 teaspoon Oregano
- 1 teaspoon Red Pepper Flakes
- ½ teaspoon Black Pepper
Instructions
- Heat one tablespoon of oil in a large pot or Dutch Oven over medium-high heat. Dice the bell peppers, celery, and onions until soft and translucent, about 5 minutes.
- Stir in the sliced sausage; season with salt, pepper, oregano, red pepper flakes, and the Cajun seasoning. Stir in the okra slices and tomatoes. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and vegetable broth, bring to a boil, then reduce heat to a low-medium simmer. Cover and let simmer for about 20 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Season with extra salt and pepper if needed and serve immediately.
Notes
- Instant Pot - follow the instructions to saute everything and then when you reach the step to add in the white rice and tomatoes, cook on manual pressure for 5 minutes and then manual release.
- Slow Cooker - Add everything to the slow cooker except for the rice and cook for 3-4 hours on high and 6-8 hours on low. 30 minutes before serving, turn the slow cooker on high and add the rice.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Audrey says
This was perfect for our meatless Monday dinner.
kaydimaggio says
I agree!
Ashley says
Wow, full of flavor. Looks great!!!
kaydimaggio says
Thank you!
Mihaela | https://theworldisanoyster.com/ says
I haven't had vegetarian sausages in so many years... I should look for a pack and try this recipe following the exact steps - it looks fab!
kaydimaggio says
I hope you enjoy!
Lillian says
I never would have though to make jambalaya vegan but I can't wait to try this!
kaydimaggio says
Thank you!
Agnieszka says
Amazing flavors in this jambalaya! You won’t miss the meat!
kaydimaggio says
Agreed! Glad you liked it!
Anitha says
The pictures are so tempting. I think I should try this
kaydimaggio says
it is delicious!
Pam Greer says
Perfect for my vegan daughter!
kaydimaggio says
Yes!
Brianna says
So much flavor and easy to make! Perfect weeknight dinner.
kaydimaggio says
Glad you enjoyed!
Amanda Dixon says
This was delicious! They Beyond Sausage added such a wonder depth of flavor that's perfect for fall comfort food.
kaydimaggio says
So glad you liked it!
Chrissaysnature says
This vegan jambalaya was so delicious! Thank you for this amazing recipe. I enjoyed it so much!
kaydimaggio says
Glad you enjoyed!
Amanda says
This was full of favor and such a great midweek recipe. Will definitely be making it again.
kaydimaggio says
Glad you liked it!
Sue says
I love jambalaya and can't wait to try this vegan version!
kaydimaggio says
Thank you!
Hollie says
Looks so delicious! Thanks for the recipe!
kaydimaggio says
Glad you enjoyed!
Cindy Mom, the Lunch Lady says
We really enjoy beyond meat in our household. I am excited to make this recipe once the weather cools down a bit more. Thank you for sharing!
kaydimaggio says
I hope you enjoy!
Shilpa says
This looks so flavourful and delicious.. thanks for sharing
kaydimaggio says
You are welcome! I hope you enjoy!
Elizabeth Swoish says
This was absolutely delicious and super flavorful! Will be making again.
kaydimaggio says
I hope you enjoy!
Gabriela Herrera says
I love the beautiful colors of this dish, its is perfect for meal prep.
kaydimaggio says
I agree!
Jean says
this will be a nice meal prep, I always wanted to make vegan jambalaya but this past weeks Ive been very busy. Thanks for this. Will try this recipe.
kaydimaggio says
I hope you enjoy!
Toni says
This is so good! Such a tasty and hearty dinner!
kaydimaggio says
So glad you liked it!
Addie says
So many great flavors! Loved this recipe!
kaydimaggio says
Glad you liked it!
Leah says
I was just talking to my office mate about trying to find a vegan meat that tastes like sausage. I’m so excited to try this recipe!
kaydimaggio says
I hope you enjoy!
Michelle says
I love this vegan jambalaya! It was so flavorful and tasted amazing. I actually used a plant based chorizo sausage in mine because I couldn't find the brand you used. It still turned out great and I'll definitely be making it for the family again!
kaydimaggio says
That's a great substitution! Glad you liked it!
Chef Dennis says
This Vegan Jambalaya is making my tummy growl!
kaydimaggio says
So delicious!
Natalia says
I made this for my husband and he can’t stop raving about it. The perfect amount of spice and it was super easy to make. Thank you for sharing this recipe, I will definitely make this again!!
kaydimaggio says
You are welcome! I am so glad it was a hit!
Lucy says
This vegan jambalaya is the perfect comforting meal for the cooler months now. I love it's made in just 30 minutes so perfect for busy evenings. I love the variations you've provided to make it in the instant pot or slow cooker.
kaydimaggio says
Thank you! I hope you enjoy!
Luca says
I love jambalaya and this vegan version was delicious!
kaydimaggio says
Glad you liked it!
Emily says
This vegan jambalaya was incredibly delicious and satisfying! We can't wait to make it again!
kaydimaggio says
So glad you enjoyed!
Jeri says
My husband is a HUGE jambalaya fan, and he LOVED this recipe! Thanks for sharing!