Super Easy & Incredible Homemade Vegan Jambalaya
This vegan jambalaya is a New Orleans-style Creole dish made with rice, vegetables, vegan chicken, and sausage. It is easy to make and packed full of flavor!
Ingredients
- 3 tbsps olive oil, (Divided- 2 tbsps are for sauteing the vegetables and 1 tbsp is for sauteing the vegan meats.)
- 1 yellow onion, small diced
- 4 celery stalks, small diced
- 1 red bell pepper, small diced
- 1 green bell pepper, small diced
- 1 jalapeno (remove and discard seeds), minced
- 3 tbsp garlic cloves, peeled and minced
- 2 tbsp cajun seasoning blend (I use Cajun's Choice blackened seasoning)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried thyme
- 1/4 tsp poultry seasoning
- 3 dried bay leaves
- 3/4 tsp kosher salt (Divided- 1/4 tsp is for seasoning the entire dish and 1/2 tsp is for seasoning the vegan meats.)
- 5 cups vegetable stock
- One 14 ounce can crushed tomatoes
- 1 tbsp vegan Worcestershire sauce (I use Annie's)
- 1 tbsp TABASCO original hot sauce (If you can handle the heat, add in one more tablespoon. I always do, as I love the extra spiciness and flavor!)
- 1 1/2 cups uncooked whole-grain brown rice
- 2 cups favorite vegan chicken, cut into bite-sized pieces (I use one 15.5 ounce bag of Gardein's meatless chick'n strips)
- 3 vegan andouille sausages, cut into 1/2 inch thick round pieces (Read "tiparooskis" below recipe for sausage suggestions!)
- 1/4 tsp black pepper
- To garnish: chopped green onions
Instructions
- Place a large, deep stockpot over medium-high heat. Once hot, add 2 tablespoons of the olive oil into the pot, followed by the diced onions, celery, bell peppers, jalapeno, and garlic. Stir well and cook for 6 minutes. Stir frequently.
- Add in the cajun seasoning blend, garlic powder, onion powder, dried thyme, poultry seasoning, dried bay leaves, and the 1/4 teaspoon kosher salt. Cook for 30 seconds, stirring constantly.
- Now add in the vegetable stock, the entire can of crushed tomatoes, vegan Worcestershire sauce, Tabasco hot sauce, and uncooked whole-grain brown rice. Stir well and bring the mixture up to a simmer.
- Once it has come to a simmer, turn the heat down to medium-low/low, cover, and continue simmering for 45 minutes. Stir occasionally.
- When the jambalaya has about 10-15 minutes left of cooking, place a large saute pan over medium heat. Once hot, add in 1 tablespoon of the olive oil, followed by the vegan chicken and sausage pieces.
- Season the vegan meat with the other 1/2 teaspoon of salt and all of the pepper. Saute until the meat is lightly golden brown, about 8 minutes or so.
- Then, once the jambalaya has finished simmering for the 45 minutes, add the cooked vegan chicken and sausage into the pot, stir well, cover, and cook for another 15 minutes. Stir occasionally.
- Lastly, remove the bay leaves from the pot and discard them.
- Garnish your serving of jambalaya with lots of chopped green onions and more Tabasco!
Tried this recipe?Let me know how it was!