Smoky Vegan Jambalaya with Andouille-Style Sausage

Discover the Delights of Vegan Jambalaya: A Spicy Twist on Classic Southern Comfort

If you’re craving a hearty dish that satisfies both your taste buds and your dietary preferences, our Vegan Jambalaya with Andouille-Style Sausage is a must-try. Perfect for anyone looking for a plant-based alternative to this beloved Southern dish, it combines bold Creole flavors with wholesome ingredients. Whether you’re a long-time vegan or just looking to mix up your meal plan, this jambalaya promises to deliver both nutrition and satisfaction, all while keeping things spicy and exciting.

Inspiration

This dish draws its essence from the vibrant heart of Cajun cooking, reimagined for a plant-based diet. Inspired by the traditional jambalaya enjoyed across the Gulf Coast, this version swaps out the usual meats for a fantastic vegan andouille sausage, ensuring that the spirit of Louisiana is alive in every spoonful. The combination of smoky spices and rich textures makes this more than just a meal—it’s a celebration of flavor and innovation.

Why You’ll Love It

• Incredibly Flavorful: Packed with smoky berbere spice and authentic Southern aromatics, every bite is a taste sensation.
• Wholesomely Hearty: Rich with vegetables and protein-rich vegan sausage, it’s a fulfilling dish that nourishes.
• Surprisingly Simple: Despite its complex flavors, this jambalaya is straightforward to prepare, perfect for any day of the week.
• Visually Stunning: With its vibrant mix of peppers, tomatoes, and greens, it’s a feast for the eyes as well as the palate.

Quick Grocery List

• For the Base: Olive oil, onion, bell peppers, celery, garlic
• Spices Needed: Smoked paprika, dried oregano, thyme, cayenne pepper
• For the Tomato Rice: White rice, canned tomatoes, vegetable broth, tomato paste
• Protein: Vegan andouille-style sausages

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Total 1 hour
• Equipment Checklist: Dutch oven, cutting board, knife, measuring spoons
• Dietary Adjustments: Gluten-free option available with appropriate sausage choice
• Serving Size: Serves 4–6 comfortably

Smoky Vegan Jambalaya with Andouille-Style Sausage – Easy Plant-Based Cajun Dinner with Spicy Creole Flavors

DifficultyMedium

Servings4–6

Prep time20 minutes

Cook time40 minutes

Total time1 hour

Print Recipe

Pin Recipe

Ingredients:

For the Base:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced

For the Spices:

• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper, (or to taste)
• 1 tsp ground black pepper
• 1 ½ tsp salt

For the Tomato Rice:

• 1 ½ cups long-grain white rice, (rinsed)
• 1 (14 oz) can diced tomatoes, (with juice)
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 1 bay leaf

For the Vegan Andouille Sausage:

• 2–3 vegan andouille-style sausages, (sliced into rounds)
• 1 tbsp oil for browning, (if needed)

Optional Garnishes:

• Sliced green onions
• Fresh parsley
• Hot sauce or lemon wedges

Instructions:

• 1

  1. Brown the Vegan Sausage

  1. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp oil over medium heat.
  2. Add sliced vegan sausage and brown on both sides (about 5–6 minutes). Remove and set aside.
• 2

  2. Sauté the Aromatics

  1. Add 2 tbsp oil to the pot, then sauté onion, bell peppers, and celery for 6–8 minutes until softened.
  2. Stir in garlic and cook for 1 minute until fragrant.
• 3

  3. Add the Spices

  1. Stir in smoked paprika, oregano, thyme, cayenne, black pepper, and salt.
  2. Cook for 1 minute, allowing the spices to bloom and become aromatic.
• 4

  4. Build the Jambalaya

  1. Add rinsed rice, diced tomatoes (with juice), tomato paste, and bay leaf.
  2. Pour in vegetable broth and stir to combine.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until rice is cooked and liquid is absorbed.
  4. Do not stir too often—this keeps the rice texture just right.
• 5

  5. Finish and Serve

  1. Stir in the browned sausage.
  2. Remove bay leaf. Fluff rice with a fork.
  3. Garnish with fresh parsley or green onions and serve with hot sauce or lemon wedges.

Equipment

• Large Dutch oven or heavy-bottomed pot with lid
• Chef’s knife & cutting board
• Wooden spoon or spatula
• Measuring cups & spoons
• Small skillet (optional, for browning sausage)

Nutrition

Calories	390
Carbohydrates	50g
Cholesterol	0mg
Fat	15g
Fiber	6g
Protein	12g
Saturated Fat	3g
Sodium	780mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	11g

General Notes

This dish is a fantastic way to enjoy classic flavors without any meat. It’s perfect for meal prepping as it tastes even better the next day after the spices have had more time to meld.

Substitutions

• Rice: Brown rice can be used but adjust cooking time accordingly.
• Sausage: Smoky tofu can be used as an alternative to vegan sausage for an even healthier version.

Variations

• Add Heat: Increase the amount of cayenne or add fresh jalapeños for a spicier dish.
• Low-Fat Option: Omit oil and sauté vegetables in vegetable broth or water.

Let’s Get Cooking: Pro Tips

• Browning the Sausage: Achieve a deep flavor base by thoroughly browning the vegan sausage before adding other ingredients.
• Managing Spice Levels: Start with less cayenne pepper and adjust as per your taste preference to control the heat without compromising the flavors.

Art Of Perfecting Vegan Jambalaya

Mastering vegan jambalaya involves balancing spices and timing. The key to getting the right flavor is in how you layer the spices and manage the simmering process to cook the rice perfectly without turning it mushy.

Tips and Variations

• Enhancing Flavor: Add a splash of vegan Worcestershire sauce for extra depth.
• Creamier Texture: Stir in a dollop of vegan cream cheese just before serving for a richer, creamier texture.

Nutrition Breakdown (Per Serving)

• Calories: 390 – A satisfying main course with balanced energy.
• Carbohydrates: 50g – Provides energy through complex carbs from vegetables and rice.
• Cholesterol: 0mg – Ideal for heart health.
• Fat: 15g – Healthy fats help with satiety.
• Fiber: 6g – Good for digestion and prolonged fullness.
• Protein: 12g – Essential for muscle repair and overall health, thanks to plant-based sources.
• Saturated Fat: 3g – Keeps within healthy limits for daily fat intake.
• Sodium: 780mg – Watch your portion size to manage salt intake.
• Sugar: 6g – Naturally occurring sugars from vegetables enhance the dish’s flavor.
• Unsaturated Fat: 11g – Contributes to good cholesterol levels.

Storing and Reheating

This jambalaya is perfect for leftovers, storing well in the fridge for up to five days or can be frozen for up to three months. Reheat gently, adding a little broth or water to keep it moist.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Absolutely! Prepare a day in advance and gently reheat, adding a little extra liquid to refresh the flavors.

Q: What’s the best way to achieve the perfect ‘socarrat’ or crust at the bottom?
A: Keep the heat on a low simmer and resist the urge to stir in the last 10 minutes of cooking.

Engage and Share

Tried making this Vegan Jambalaya? We’d love to hear how it turned out! Share your thoughts or post a photo of your delicious creation online. Have any tips or tweaks? Let’s discuss them in the comments below!

Looking for more vegan delights?

• Spicy Cajun Mushroom Étouffée with Creole Herbs
• Avocado & Cucumber Vegan Sushi Rolls with Wasabi
• Rich Cashew Ricotta Italian Vegan Lasagna
• Saffron-Infused Vegan Paella
• Black Bean Sweet Potato Tacos (Vegan)