Description
Vegetarian Jambalaya is a delightful, smoky, and spice-filled dish that brings the bold flavors of Louisiana cuisine to your table. This hearty, plant-based version is packed with vibrant veggies, savory sausage alternatives, and aromatic seasonings, making it a comforting and satisfying meal for any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 large celery stalks, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 4–6 cloves garlic, minced
- 12–14 oz plant-based smoked sausage, sliced or crumbled
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups low-sodium vegetable broth
- 1½ cups long-grain white rice, rinsed
- 2 tablespoons Cajun or Creole seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼–½ teaspoon cayenne pepper
- 2 bay leaves
- 1 can (15 oz) red kidney beans, rinsed and drained (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon liquid smoke (optional)
- ¼ cup chopped fresh parsley (for garnish)
- ¼ cup sliced green onions (for garnish)
- Hot sauce (optional, for serving)
Instructions
1. Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and both bell peppers. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
2. Stir in the minced garlic and cook for 1 minute, allowing the aroma to bloom. Then, add the plant-based sausage and continue cooking for 3–4 minutes, or until the sausage is lightly browned.
3. Next, pour in the diced tomatoes with their juice and stir in the tomato paste. Add the Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, black pepper, and bay leaves. Mix everything together well, ensuring the flavors are evenly distributed.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the rinsed long-grain white rice, reduce the heat to low, and cover the pot. Simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
5. If using, stir in the rinsed and drained kidney beans. For an extra smoky flavor, add a splash of liquid smoke and simmer for an additional 5 minutes, uncovered, to allow the flavors to meld and the mixture to thicken slightly.
6. Remove the bay leaves from the Vegetarian Jambalaya. Sprinkle the chopped parsley and sliced green onions over the top as a fresh, fragrant garnish. Serve the jambalaya hot, with your favorite hot sauce on the side for those who want to add an extra kick of spice.
Notes
The amount of cayenne pepper used in this recipe can be adjusted to suit your desired level of heat. Start with the lower amount and gradually increase it to find your perfect balance of smoky and spicy flavors.
To make this Vegetarian Jambalaya gluten-free, simply ensure that the Cajun or Creole seasoning blend, as well as the plant-based sausage, are certified gluten-free products.
Leftover Vegetarian Jambalaya can be stored in an airtight container in the refrigerator for up to 4 days. When ready to reheat, simply warm it on the stovetop over medium heat, adding a splash of vegetable broth or water to loosen the consistency if needed.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 14
- Cholesterol: 0