I love fresh veggies. And I love rice. And I love a spicy Vegan Sausage. And when you mix all these together you get this wonderful Vegan Jambalaya with Andouille Sausage recipe I made last night. And let me tell you, it was AWESOME!!!
No worries – this is not a “OMG my tongue is burning off!” kind of spicy, but there is a nice warm afterglow when you take that first bite – and trust me, if my wife (who hates all things spicy) likes it, then you’re going to be just fine.
Since I only get to cook on the weekends now, this is actually bonus day as you get TWO recipes in one.
The Andouille Sausage and the Vegan Jambalaya.
Each recipe takes about an hour to make so plan ahead.
And of course the Vegan Jambalaya can me made without the sausage but let me tell you, it does add some really good flavor and texture to the dish.
And to all my men readers out there…..guys, you’re really going to love this.
Andouille Seitan Sausage
I used my Italian Sausage Photo here – the Andouille Sausage basically looks the same only a bit more red in color.
The Sausage Recipe for this dish is intended to replicate Andouille Sausage – a famous Louisiana Cajun Sausage known for it’s spiciness. I definitely toned down the heat on this one, but if you like it really authentic – feel free to add a bit more Cayenne Seasoning to get the heat level you like.
I used my Italian Sausage Recipe to make the Seitan, which is simply a mix of white Cannelloni Beans, Veg Broth, and Vital Wheat Gluten as the base of this recipe, only I modified the spice mix to try and create a more Cajun Flavor.
To make Seitan Sausage, simply mash the beans with a potato masher or fork, and then mix the mashed beans, the wet ingredients, and the spices in a large bowl. Then slowly mix in the Nutritional Yeast and Vital Wheat Gluten until you have a soft, spongy dough.
Knead the dough for a minute or two, and then cut it into 4 equal sized pieced. Roll and stretch each piece into a rough sausage shape and then seal tightly in Aluminum Foil, like a big Tootsie Roll.
Steam for 45 minutes.
My first bite told me this recipe was going to be good, and trust me – it was. This sausage is easy to make and really adds just the right oomph to send this Vegan Jambalaya over the top.
Keep scrolling down to see the Jambalaya Recipe.
- 1 1/4 cups Vital Wheat Gluten
- 1/4 cup Nutritional Yeast
- 1/2 cup White Beans
- 1 cup Veg Broth
- 4 cloves Garlic (minced)
- 2 Tbs Soy Sauce
- 1 Tbs Tomato Paste
- 1 Tbs Maple Syrup
- 2 tsp Smoked Paprika
- 1 tsp Thyme
- 1 tsp Sweet Paprika
- 1 tsp Rubbed Sage
- 1/2 tsp Salt
- 1/2 tsp Liquid Smoke
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper (adj to taste)
- Warm up your steamer.
- In a large bowl mash beans with a potato masher or fork until smooth.
- Add in veg broth, soy sauce, tomato paste, and all the spices until mixed well.
- With a fork, mix in Nutritional Yeast and Vital Wheat Gluten until a dough forms
- Knead dough for a minute or two and then cut into 4 equal pieces
- Stretch and roll each piece until a sausage shape is formed
- Roll tightly in Aluminum Foil and seal ends by twisting
- Steam for 45 minutes.
Vegan Jambalaya
The Jambalaya portion of this recipe is the easy part.
One pot, no muss no fuss. It could probably be adapted easily for a crock pot as well.
Simply saute all your veggies, and when softened, add your tomatoes and spices, mixing well to distribute. When bubbly, add in your Brown Rice and Veggie Broth and bring to a boil.
Once it comes to a boil, cover and reduce the heat for 45 minutes or so until the rice is done. Stir in the sausage right before serving and mix well.
Again, there is a tiny bit of heat from the spices in this recipe, but the heat can easily be adjusted up or down by playing with the amount of Cayenne Pepper you use.
My wife was really surprised as to how good this was and like I said – she does NOT like spicy AT ALL.
Give me a yell if you make this and please tell me what you think.
I think this is going to become a new favorite!!
- 2 Ribs Celery, chopped
- 1 White Onion, diced
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 1 Jalapeno, chopped finely (add more to taste)
- 4 Cloves Garlic, minced
- 3 Cups Veg Broth
- 1 1/2 Cups Brown Rice
- 14oz Can Diced Tomatoes
- 1/2 cup White Beans (I added what was left over from the sausage)
- 2 tsp Vegan Worcestershire Sauce (can be omitted if you can’t find it)
- 1 tsp Tabasco
- 2 tsp Smoked Paprika
- 2 Bay Leaves
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Ground Cumin
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper (more if you like it spicy)
- 2 Vegan Andouille Sausages, sliced (or more to taste)
- Chop all veggies and saute in 1/4 cup Veg Broth until softened
- Add in tomatoes and beans, and stir well. The beans are totally optional – I just had 1/2 can remaining from the sausage and didn’t feel like storing them)
- All all spices and mix well
- Heat until bubbly and then add in Veg Broth and Rice.
- Bring to a boil.
- Reduce heat to low and cover for 45 minutes.
- Stir in Sausage during last 5 minutes or so if using.
Enjoy!
Debbie
Hello! We are totally new to this lifestyle and have so many questions! We were just saying how we miss jambalaya – and this amazing recipe pops up this.morning – fate! We are curious about the vital wheat gluten in the sausage recipe? We have not seen this ingredient in any of the recipes we have been researching yet. What exactly is it and where can it be found?
We were also wondering if this recipe could be frozen into individual portions for lunches?
We’re going to try this asap – thank you!
Chuck Underwood
First of all, the VWG is only for the sausage, so you CAN make the Jambalaya without it if you can’t find it. Second, it’s like a flour made up if pure Wheat Gluten, it’s what makes Pizza Dough so stretchy. Bob’s Red Mill is a popular brand. You can find it at Whole Foods or Amazon
Debbie
Awesome, we will look for the VWG asap!
We were also wondering if this recipe could be frozen into individual portions for lunches?
Thank you!
Chuck Underwood
Haven’t tried freezing it yet, but I don’t see why it wouldn’t work.
Jacqui P
I’ve been craving jambalaya. How did you know?!?! Thanks so much for the recipe.
Janet Miller
Dinner was delicious. This does take a bit of time; I’m thinking of making a few batches ahead, then freezing the sausage rolls, just to have on hand for when I decide to make these again.
Proud Vegetarian
These sausages look good, I still haven’t tried making vegan sausages.
S. Marks
You really should!!!! Chuck also makes an AMAZING seitan meatloaf too!!!! Chuck is really a vegan genius. Thank you Chuck!!!!
Chuck Underwood
Why thank you!
Lauren Culp
Have you tried making the sausages in the Instant Pot with the “steam” function? Would pressure steaming keep them from puffing up? They are wonderful, by the way.
Kate
Hi Lauren, this is a little late, but I cook my sausages in the instant pot on the steam function for 40 minutes. I only use parchment to wrap them and weigh them down with a plate.
John G
This was the best vegan sausage I’ve made. The others I’ve tried came out all spongy. Thanks!
Cynthia A. Green
I made this amazing seitan dish, but used the seitan to make a louisiana red bean and rice. We eat red kidney beans and cook it with a bunch of seasonings until it falls into almost a mush and smoke sausage is added to it for the smokey flavor. Well this seitan did the same thing. It was to die for. Then we eat it served over rice.
aimee s
Do you have a suggestion for how to make this without the Wheat Gluten?
Chuck Underwood
No. Vital Wheat gluten is the prime ingredient in making Seitan. Sorry.
BFine
How would you adjust the time to cook the Jambalaya in the Instant Pot
Nadia
Is there a way to make the sausage without a steamer? If not, which steamer do you use?
Chuck Underwood
I actually just use an old Black & Decker Rice Cooker which has a steamer basket included.