Vegan Jambalaya

Name: Vegan Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups uncooked basmati rice; 14 oz vegan sausage ((I used Beyond Meat's hot Italian style sausage)); 2 tablespoons extra virgin olive oil; 1 large onion ((finely diced)); 4 stalks celery ((finely chopped)); 3 bell peppers ((any color, finely chopped)); 6 cloves garlic ((minced or crushed through a garlic press)); 15 oz crushed tomatoes ((canned)); 2 heaping tablespoons tomato paste; 8 oz cremini mushrooms or button mushrooms ((thinly sliced)); 28 oz canned or cooked kidney beans ((If cooking from scratch, use 1 cup dried beans. Strain the beans of all liquid before using.)); 28 oz canned or cooked black beans ((If cooking from scratch, use 1 cup dried beans. Strain the beans of all liquid before using.)); 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp dried sage; 1 heaping tsp paprika; 2 tablespoons tamari ((or liquid aminos or soy sauce or vegan Worcestershire sauce, Use coconut soy sauce if soy-free.)); 1 tsp Creole seasoning ((or Cajun seasoning)); 3 cups mushroom stock ((or vegetable stock, or water with 2 teaspoons of vegetable broth seasoning)); 6 scallions ((finely chopped, or 1/4 cup parsley, finely chopped, for garnish.)); Salt and ground black pepper to taste

Instructions

Prep:15minCook:30min

An easy, one-pot, New Orleans style vegan jambalaya recipe that's loaded with fantastic flavor from peppers, mushrooms, rice, kidney beans and vegan sausage.

Updated at: Sat, 30 May 2026 23:41:47 GMT