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Vegan Jambalaya

  • Author: Chuck Underwood
  • Yield: 8 Servings 1x
  • Category: Main
  • Cuisine: American


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!


  • 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
  • 14 oz 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))


  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.