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Vegan Jambalaya

This Vegan Jambalaya is a light twist on the classic rice and vegetables dish, without the meat but with vegan sausage! With or without the vegan sausage, this dish packs tons of flavor.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Keyword: jambalaya, one-pot meal, rice, vegan, vegan sausage
Servings: 5 people


  • 1 medium onion finely chopped
  • 1 celery stalk diced
  • 2 tbsp oil divided
  • 3 vegan sausage links sliced
  • 3 bell peppers seeds/stem removed, and chopped
  • 1/4 tsp each ground thyme, cayenne and turmeric
  • 1 tsp onion powder
  • 2 1/2 tsp garlic powder
  • 1 tbsp each dried oregano and parsley
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup tomato puree
  • 1 cup uncooked rice
  • 2 cups vegetable broth
  • 1/4 cup scallions thinly sliced
  • 2 tbsp fresh parsley finely chopped


  • In a large pot or pan, add 1 tbsp of the oil and the sliced vegan sausages. Cook for 4 to 5 minutes on medium heat, flipping to brown on both sides but not burning. Transfer to a plate.
  • Add the other 1 tbsp of oil to the pan, and add the onions and celery. Cook for 5 minutes, stirring every so often. Add a bit of water to the pan to prevent burning, if getting too dry.
  • Add the bell peppers, stir, and cook for 3 minutes.
  • Add the seasoning mix and tomato puree. Stir, cook for 2 minutes.
  • Add uncooked rice and vegetable broth, stir and cook (with lid on) at a gentle simmer for 10 minutes. Very gently stir, add back the vegan sauce, and cook another 5 to 10 minutes until the rice is tender and the liquid is absorbed. Make sure to have the heat low. There may be some sticking during cooking, but check and stir if needed.
  • Serve with topping of scallions and fresh parsley.