Vegan One-Pot Jambalaya (simple + healthy)

Vegan One-Pot Jambalaya – Inspired by the classic Louisiana recipe, this plant-based version is easy to make and packed with flavor. 24g of protein per serving!

Originally from Louisiana, jambalaya has roots in both Spanish and French cuisine. It is often compared to the Spanish dish paella or jambalaia, a French recipe from Provence.

Though the traditional recipe is far from vegan, this plant-based version proves it can be just as flavorful and nutritious. Made with rice, beans and vegan sausage, each serving packs in up to 24 grams of plant-based protein.

Vegan One-Pot Jambalaya Ingredients and Possible Substitutions

• Vegan Sausage– My favorite sausage for this recipe is vegan field bratwurst, but any variety you prefer will work. Just make sure it’s gluten free if the recipe is supposed to be GF. Or, if you don’t like artificial meat, you can omit the sausage altogether.
• Onions and celery, peppers and garlic– Similar to a mirepoix, but with peppers instead of carrots, hence the Franco-Spanish influence. These vegetables form the flavor base, so I don’t recommend leaving them out. You can use any type of pepper and omit the jalapeños if you like. For a spicier dish, leave the jalapeño pitted in place before chopping and adding to the dish.
• Cajun Spice vs. Creole Spice– Cajun seasoning is typically a blend of paprika, cayenne pepper, garlic, onion, and salt, along with some other herbs and spices. It tends to be more pepper-based, while Creole spices are often more herb-based with ingredients like oregano, thyme, and rosemary. The overall flavor of the dish will vary depending on which one you choose and even which brand you choose. I personally like Frontier Cajun Seasoning as I find it to be relatively mild in seasoning.
• Dried Thyme– A little dried thyme enhances the spicy herb flavor even more, but isn’t essential if you don’t have one on hand.
• Crushed tomatoes– Crushed tomatoes add umami flavor and form a base for the sauce. You can also use diced tomatoes and break them up with a large spoon while cooking if needed.
• vegetable broth While any type of broth will work, Better Than Bouillon is my favorite broth as it ensures the best flavor.
• White Long Grain Rice – It’s imperative to stick with the long-grain rice, as the short-grain rice varieties will turn to mush when cooked in this recipe. There are so many types of white long grain rice. Which one should you choose? I recommend basmati rice for its shape retention and quick cooking time. Skip strains like jasmine, which have a floral flavor that doesn’t sit well here.
• kidney bean Traditional jambalaya doesn’t contain beans, but I found kidney beans to be a good meatless alternative for protein. Technically, you could use any legume, like kidney beans, lentils, or even chickpeas.
• okra– Sliced ​​okra will help absorb some of the liquid and thicken the sauce. You can use fresh or frozen okra. However, if using frozen okra, thaw these first.

How to make vegan one pot jambalaya

1. Fry the sausage until light brown. Put on a plate.
2. Fry the onion, celery and peppers. Add the garlic and spices. Boil the vegetables to soften them and toast the spices. This step will help enhance the flavor of the spices.
3. Pour in the tomatoes, rice and broth. Cover and simmer until most of the liquid has been absorbed and the rice is cooked, about 20 minutes.
4. Add okra and cook until it absorbs the remaining liquid, about 5 minutes.
5. Stir in beans and sausage. Cook until heated through.
6. Serve warm with your favorite side dish and enjoy!

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