Vegan Jambalaya
Vegan jambalaya recipe is comfort food Cajun style! With rice, veggies and plant-based sausage, this is a meal that’s flavourful and hearty.
Ingredients
- 2 tablespoons olive oil 30 ml
- 14 ounces vegan Cajun sausage sliced into rounds 397 grams
- 3 tablespoons vegan butter 42 grams
- 2 tablespoons flour 14 grams
- 1 yellow onion chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 ribs of celery sliced
- 3 tablespoons Cajun seasoning 21 grams
- 4 cloves garlic minced
- 1 ¼ cups basmati rice 262.5 grams
- 1 (14.5-ounce) can diced tomatoes 411 grams
- 2 ¾ cups vegetable broth 651 ml
- 2 teaspoons dried basil 2.8 grams
- 1 teaspoon dried thyme 1.4 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the vegan sausage and saute until browned. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium and add the vegan butter to the pan. Once the butter has melted, whisk in the flour. Continue whisking for another minute or so.
- Add the onion, green bell pepper, red bell pepper, and celery to the pan and season with Cajun seasoning. Saute until the veggies have softened. Add the garlic and saute for an additional minute.
- Add the rice to the pan and saute for 1 minute.
- Stir in the diced tomatoes and vegetable broth and season with basil and thyme. Add the sausage back to the pot. Turn the heat to medium-high and bring the broth to a boil. Reduce the heat to low and simmer, stirring occasionally, until the broth has evaporated and the rice is cooked through. If you need to add extra broth, you can.
- Taste the jambalaya and season with salt and pepper if needed.
Notes
To store: Leftover vegan jambalaya can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or on the stovetop over medium heat; add a splash of broth or water to loosen it up if you need to.
To freeze: For longer storage, you can freeze vegan jambalaya in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
Nutrition
Calories: 397kcal | Carbohydrates: 48g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1072mg | Potassium: 458mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3014IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 17mg