One-Pot Vegan Jambalaya (easy + healthy)

One-Pot Vegan Jambalaya- Inspired by the classic Louisiana recipe, this plant-based version is easy to make and packed with flavor. 24g of protein per serving!

Originating from Louisiana, Jambalaya gets it roots from both Spanish and French cuisines. It is often compared to the Spanish dish paella or jambalaia, a French recipe from Provence.

Although the traditional recipe is far from vegan, this plant-based version proves that it can be just as flavorful and nutritious. Made with rice, beans and vegan sausage, each servings offers up 24 grams of plant-based protein.

One-Pot Vegan Jambalaya Ingredients and Possible Substitions

• Vegan Sausage– My go-to sausage for this recipe is Field Roast vegan sausage but any kind you prefer will work. Just be sure to check that it is gluten-free if you need the recipe to be GF. Or, if you’re not into faux meat, feel free to omit the sausage altogether.
• Onion and Celery, Peppers and Garlic– Similar to a mirepoix but with peppers instead of carrots, hence the French/Spanish influence. These vegetables create the flavor base so I don’t recommend leaving them out. Feel free to use any kind of bell peppers you like and omit the jalapeños if desired. For a spicier dish, don’t remove the seeds from the jalapeño before chopping and adding to the dish.
• Cajun Seasoning vs Creole Seasoning– Cajun seasoning is typically a blend paprika, cayenne, garlic, onion and salt, along with the incorporation of a few other herbs and spices. It tends to be more pepper-based while Creole seasoning is often more herbal with ingredients like oregano, thyme and rosemary. The overall flavor of the dish will vary depending on which one you choose, and even which brand you choose. I personally like Frontier Cajun Seasoning as I find it to be relatively mild in spice.
• Dried Thyme– A bit of dried thyme enhances the savory herbal flavor even more but is not entirely necessary if you don’t have any on hand.
• Crushed Tomatoes– Crushed tomatoes lend umami flavor and create a base for the sauce. You could also used diced tomatoes and break them down with a large spoon as they cook, if necessary.
• Vegetable Broth- While any kind of broth will work, Better Than Bouillon is my favorite for assuring the best flavor.
• Long Grain White Rice- It’s imperative to stick with long grain rice as short grain varieties will turn to mush when cooked in this recipe. There are so many types of long grain white rice so which should you choose? I recommend Basmati rice for its ability to hold its shape and quick cooking time. Skip varieties such as Jasmine which have a floral flavor that will not pair well here.
• Kidney Beans- Traditional Jambalaya doesn’t include beans but I felt like kidney beans were a good meatless alternative for protein. Technically you could use any legume you like, such as white beans, lentils or even chickpeas.
• Okra– Sliced okra helps absorb some of the liquid and thicken the sauce. You can use fresh or frozen okra, just be sure to thaw it first if using frozen.

How to Make One-Pot Vegan Jambalaya

1. Sauté the sausage until light brown. Transfer to a plate.
2. Sauté the onion, celery, and peppers. Add the garlic and seasonings. Cook to soften vegetables and toast the spices. This step helps to enhance the flavor of the seasonings.
3. Pour in the tomatoes, rice and broth. Cover and simmer for about 20 minutes, until liquid is mostly absorbed and rice is cooked through.
4. Add okra and cook for about 5 minutes, until it absorbs remaining liquid.
5. Stir in beans and sausage. Cook until heated through.
6. Serve warm with desired garnish, and enjoy!

More One-Pot Plant-Based Meals

• One-Pot Vegetable Tortellini Soup
• One-Pot Golden Lentil Soup
• One-Pot Garlicky Chard with Chickpeas
• One-Pot Coconut Mung Bean Stew
• One-Pot Vegan White Bean Shakshuka
• One-Pot Red Lentil Sweet Potato Stew
• One-Pot African Peanut Stew
• Quick and Easy Chana Masala

Print Recipe

5 from 2 votes

One-Pot Vegan Jambalaya

Inspired by the classic Louisiana recipe, this plant-based version is easy to make and packed with flavor. 24g of protein per serving!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4 people

Ingredients

US Customary - Metric

• 3 tablespoons extra virgin olive oil, divided
• 1 lb vegan sausage links, sliced (I used Field Roast sausage)
• 1 onion, finely chopped
• 2-3 celery ribs, medium size, finely chopped
• 1-2 bell peppers, cored and finely chopped
• 1-2 jalapeños, cored and finely chopped
• 3-4 garlic cloves, minced
• 14 ounces crushed tomatoes
• 1 cup long grain white rice
• 3 cups vegetable broth
• 1 15-ounce can kidney beans, drained and rinsed
• 1 cup thinly-sliced okra, fresh or frozen and pre-sliced
• 2 tablespoons Cajun seasoning, or Creole seasoning
• 1 teaspoon dried thyme
• ½ teaspoons fine sea salt & cracked black pepper
• fresh parsley and thinly-sliced green onions, for garnish

Instructions

• In a large pot or skillet, warm 2 tablespoons oil over medium heat. Add the sausage links and cook for about 5 minutes on each side, until light golden brown. Transfer to a plate lined with a paper towel and set aside. Scrape out any bits of sausage that were left in the pot and discard.
• To the same pot, add the remaining tablespoon of oil. Add the onion, celery, bell pepper, and jalapeño. Cook for about 5 minutes.
• Next, add the cajun seasoning, thyme, and garlic. Continue to cook for another 5 minutes, or until the vegetables are slightly tender. Pour in the crushed tomatoes, broth and rice. Bring to a boil then reduce to a simmer. Cover and cook for 15-20 minutes, until the rice is cooked through.
• Lastly, stir in the okra. Cover and cook for 5 minutes more. Add the beans and sausage to the pot, stir everything together and cook until heated through. Seasoning with salt & pepper. Serve warm with desired garnishes and enjoy!

Nutrition

Calories: 510kcal, Carbohydrates: 68g, Protein: 24g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 848mg, Potassium: 630mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3476IU, Vitamin C: 61mg, Calcium: 94mg, Iron: 4mg

Course: dinner

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!