Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Air Fryer
Articles
Beans & Legumes
Blogging
Breads & Muffins
Challenge
Desserts
Dips, Sauces, & Gravy
Featured
Holiday Recipes
Instant Pot
Mary's Mini
Meat Substitutes
Memes
Mexican Food
Most Popular Recipes
News
Pasta & Rice
Podcast
Potato Dishes
Recipes
Salads & Such
Sandwich Central
Smoking, Grilling, & BBQ
Soups & Stews
Soy Curls
Stir Frys
Summer Picnic Recipes
Veggies Galore
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Brand New Vegan

Vegan Recipes You Love

  • start here
    • faq
  • recipes
  • articles
  • podcast
  • cookbooks
  • shop
  • YouTube
  • contact me

Vegan Jambalaya with Andouille Sausage

July 31, 2016 By Chuck Underwood 21 Comments

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!!!

vegan jambalaya

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

 

vegan italian sausage 3

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.  

 

5 from 3 votes
vegan italian sausage 3
Print
Andouille Seitan Sausage
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
A spicy Seitan Sausage that replicates the famous Cajun Sausage used in the south, Great in Gumbo, on a roll with some hot mustard, or especially sliced up in my Vegan Jambalaya recipe.
Course: Main
Cuisine: American
Servings: 4 Sausages
Author: Chuck Underwood
Ingredients
Andouille Saugage
  • 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)
Instructions
  1. Warm up your steamer.
  2. In a large bowl mash beans with a potato masher or fork until smooth.
  3. Add in veg broth, soy sauce, tomato paste, and all the spices until mixed well.
  4. With a fork, mix in Nutritional Yeast and Vital Wheat Gluten until a dough forms
  5. Knead dough for a minute or two and then cut into 4 equal pieces
  6. Stretch and roll each piece until a sausage shape is formed
  7. Roll tightly in Aluminum Foil and seal ends by twisting
  8. Steam for 45 minutes.

 

 

Vegan Jambalaya

 

vegan jambalaya 2

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!!

 

 

Vegan Jambalaya
Recipe Type: main
Cuisine: American
Author: Chuck Underwood
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 8 Servings
Rice, Veggies, and just the right amount of spice brings this Vegan Jambalaya to the plant-based world. Add in my Andouille Seitan Sausage and you can almost hear the band down on Bourbon Street!
Ingredients
  • 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)
Instructions
  1. Chop all veggies and saute in 1/4 cup Veg Broth until softened
  2. 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)
  3. All all spices and mix well
  4. Heat until bubbly and then add in Veg Broth and Rice.
  5. Bring to a boil.
  6. Reduce heat to low and cover for 45 minutes.
  7. Stir in Sausage during last 5 minutes or so if using.
3.5.3208

 

Enjoy!

brandnewvegan

 

 

 

Love My Recipes? Join my Private BNV Club!

Filed Under: Featured, Meat Substitutes, Recipes, Soups & Stews Tagged With: recipe, seitan, spicy

Need A Little Help?

3d bnv 5 steps 200

By subscribing to my Weekly Newsletter, I will send you "Five Easy Steps to Becoming a Brand New Vegan" including 5 of my very best recipes!

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We'll never spam you. Unsubscribe at any time. Powered by ConvertKit
Previous Post: « Fat Free Refried Beans
Next Post: Apple Crisp in a Mug »

Reader Interactions

Comments

  1. Debbie

    August 3, 2016 at 7:36 am

    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!

    Reply
    • Chuck Underwood

      August 3, 2016 at 8:06 am

      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

      Reply
      • Debbie

        August 3, 2016 at 8:57 am

        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!

        Reply
        • Chuck Underwood

          August 3, 2016 at 9:38 am

          Haven’t tried freezing it yet, but I don’t see why it wouldn’t work.

          Reply
  2. Jacqui P

    August 3, 2016 at 5:38 pm

    I’ve been craving jambalaya. How did you know?!?! Thanks so much for the recipe.

    Reply
  3. Janet Miller

    August 4, 2016 at 12:02 am

    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.

    Reply
  4. Proud Vegetarian

    August 26, 2016 at 9:11 am

    These sausages look good, I still haven’t tried making vegan sausages.

    Reply
    • S. Marks

      January 29, 2017 at 1:32 pm

      You really should!!!! Chuck also makes an AMAZING seitan meatloaf too!!!! Chuck is really a vegan genius. Thank you Chuck!!!!

      Reply
      • Chuck Underwood

        February 10, 2017 at 8:39 am

        Why thank you!

        Reply
  5. Lauren Culp

    February 7, 2017 at 7:39 am

    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.

    Reply
    • Kate

      August 23, 2017 at 4:12 pm

      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.

      Reply
  6. John G

    March 2, 2017 at 1:04 pm

    This was the best vegan sausage I’ve made. The others I’ve tried came out all spongy. Thanks!

    Reply
  7. Cynthia A. Green

    March 23, 2017 at 10:52 pm

    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.

    Reply
  8. aimee s

    January 3, 2018 at 1:11 pm

    Do you have a suggestion for how to make this without the Wheat Gluten?

    Reply
    • Chuck Underwood

      January 3, 2018 at 2:54 pm

      No. Vital Wheat gluten is the prime ingredient in making Seitan. Sorry.

      Reply
  9. BFine

    March 5, 2018 at 3:28 pm

    How would you adjust the time to cook the Jambalaya in the Instant Pot

    Reply
  10. Nadia

    August 28, 2018 at 4:32 pm

    Is there a way to make the sausage without a steamer? If not, which steamer do you use?

    Reply
    • Chuck Underwood

      August 28, 2018 at 4:43 pm

      I actually just use an old Black & Decker Rice Cooker which has a steamer basket included.

      Reply
  11. Jim conroy

    January 5, 2019 at 7:38 am

    How much does this recipe make?
    Is it similar to a 1/2 pound of traditional andouille sausage??
    I am working with a recipe for an 2 1/2 ethnic pork sausage that I want to change to an whole food no oil style .

    Reply
    • Chuck Underwood

      January 6, 2019 at 8:09 am

      It will make 4 sausages, about 6 inches long. I’m guessing equivalent to a half pound, maybe a pound. I’d try this amount first and see if you need more.

      Reply
  12. Michelle

    February 4, 2019 at 7:47 am

    Made this this weekend and it was great! Everyone loved it. I tripled the sausage to have leftovers. The rice was perfect too. We’ve been vegan for 5+ years but this was my first attempt at sausage. It was great! Thanks!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
brand new vegan

Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

About Brand New Vegan

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Support BNV on Patreon!
Privacy Policy · Terms · Medical Disclaimer· Recipe List

Copyright © 2019
Brand New Vegan, LLC
All Rights Reserved