Authentic Vegan New Orleans-Style Jambalaya

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This recipe delivers the rich, smoky, and slightly spicy flavors of classic New Orleans jambalaya, entirely plant-based. It's packed with vegetables, flavorful spices, and a satisfying smoky element, all simmered together with rice for a one-pot wonder.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers (1 green, 1 red), chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 ½ cups long-grain white rice, rinsed
  • 1 pound vegan smoked sausage (such as Beyond Meat or Field Roast), sliced
  • ½ cup chopped fresh parsley, for garnish
  • Hot sauce, for serving (optional)

Instructions:

  1. Sauté the trinity: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, bell peppers, and celery (the "holy trinity" of Cajun and Creole cooking). Sauté until the vegetables are softened, about 8-10 minutes.
  2. Add garlic and spices: Stir in the minced garlic, smoked paprika, oregano, thyme, cayenne pepper, and black pepper. Cook for another minute until fragrant.
  3. Build the base: Add the diced tomatoes (with their juice) and vegetable broth to the pot. Stir well and bring to a boil.
  4. Add rice and sausage: Once boiling, stir in the rinsed rice and sliced vegan smoked sausage. Return to a boil briefly, then reduce heat to low, add the bay leaf, cover tightly, and simmer for 25-30 minutes, or until all the liquid is absorbed and the rice is cooked through. Avoid lifting the lid during this time to ensure even cooking.
  5. Rest and fluff: Remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the rice to finish steaming. Remove the bay leaf.
  6. Serve: Fluff the jambalaya with a fork and stir in the fresh parsley. Serve hot with your favorite hot sauce on the side, if desired. Enjoy!

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