In the dictionary, jambalaya is defined as "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." But what if you are vegan and love everything else in the recipe but the meat? I got you! Try this One Pot Vegan Jambalaya recipe.
JAMBALAYA WITH VEGAN SAUSAGE AND MIXED VEGETABLES
There are tasty meatless sausages on the market today. They fry up the same as their meat counterparts and add a real, charred seasoned flavor to the dish right from the beginning. Followed by the aromatic trinity of mushrooms, celery and tri-colored peppers. This recipe adds browned tempeh replacing the chicken or shrimp. The white wine and spices bring home this delicious hearty meal.
INGREDIENTS YOU WILL NEED FOR THIS MEATLESS RECIPE
vegetable stock – any vegetable stock, organic, low salt, etc... your preference.
rice – we used regular white rice, you can use brown rice or jasmine rice. You may need to adjust the liquid if using different types of rice as they may vary in absorption.
meatless sausage – our favorite is Beyond Meat Sausage brand, but you can use any brand you prefer.
tempeh - tempeh is a cake-like substance made from cooked and slightly fermented soybeans, it is available in most grocery stores in the vegan refrigerated section.
mushrooms – simple white mushrooms work very well in this recipe.
mixed peppers – we used yellow, red and orange mini peppers
white onion – you can use red onion.
celery – you can omit this if you do not like celery.
can of diced tomatoes – use your favorite brand.
white wine* - It’s important to know that if you are a strict vegan, not all wine is vegan. Some brands use animal by-products in the wine making process. Not all brands are vegan-friendly. See link below to learn more.
light olive oil – any cooking oil can be substituted.
garlic – fresh garlic minced is best, if you don’t have fresh garlic, you can use one teaspoon of garlic powder.
seasonings and herbs - dried parsley flakes, fresh thyme, paprika, salt and cayenne pepper.
See Full Recipe in RECIPE CARD Below.
vegan jambalaya - with rice, veggies and vegan sausage
HOW TO MAKE ONE POT VEGAN JAMBALAYA
Heat 1 tablespoon of olive oil in a large heavy sauté pan or Dutch oven over medium-high heat. Sautee meatless sausage and tempeh until browned. Remove with slotted spoon and set aside.
In the same pot, add 2 tablespoons olive oil and sauté onion until translucent. Add mixed peppers, mushrooms, celery and garlic continue to cook for about 5 minutes.
Place the sausage and tempeh back into the pan.
Mix in all remainder ingredients to the pan and bring to a light boil. Reduce heat to low, cover pot and simmer for 20-25 minutes or until all liquid is absorbed. Stir occasionally to keep rice from sticking.
Interesting to know:
Is wine vegan?
If you think it is, but you may be wrong! Not all wine is vegan. Learn more at Barnivore.
One Pot Vegan Jambalaya
Ingredients
- 4 cups vegetable stock
- 2 cups rice – rinsed
- 12 oz meatless sausage sliced
- 8 oz tempeh cubed
- 8 oz mushrooms sliced
- 1 cup mixed peppers – yellow red and orange
- 1 cup chopped white onion
- 1 cup celery sliced
- 1 can diced tomatoes
- ½ cup white wine*
- 3 tablespoon light olive oil
- 2 tablespoon minced garlic
- 2 tablespoon dried parsley flakes
- 1 tablespoon fresh thyme chopped
- 1 tablespoon paprika
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Instructions
- Heat 1 tablespoon of olive oil in a large heavy sautee pan or Dutch oven over medium-high heat. Sautee meatless sausage and tempeh until browned. Remove with slotted spoon, and set aside.
- In the same pot, add 2 tablespoons olive oil and sautee onion until translucent. Add mixed peppers, mushrooms, celery and garlic continue to cook for about 5 minutes.
- Add the sausage and tempeh back into the pan.
- Add all remainder ingredients to the pan and bring to a light boil. Reduce heat to low, cover pot and simmer for 20-25 minutes or until all liquid is absorbed. Keep an eye on the pot and stir occasionally to keep rice from sticking.
Notes
- Not all wine is vegan. Learn more at Barnivore.
