One Pot Vegan Jambalaya
A simple one pot vegan jambalaya made with vegan sausage, peppers, onions and cajun seasoning. Perfect for busy weeknights!
This Louisiana inspired dish is one of my favorite one-pot dinners. With plant-based sausage, onions, peppers, rice and cajun seasoning.
Easy to make in one pot, with 20 grams protein and 8 grams fiber per serving.
Ingredient Notes
- Vegan Sausage: I use this Chipotle brand of vegan sausage from Field Roast to impart more cajun flavoring, but you can use any sausage that you’d like. Impossible sausage or Beyond sausage will work too. You can also use a crumbled plant-based sausage, breaking up with a wooden spoon as it browns.
- Cajun Seasoning: If you don’t have cajun seasoning, then I recommend 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon white pepper, ¼ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon oregano, ¼ teaspoon cayenne and pinch dried thyme.
- Rice: I love Jasmine rice, but you can use any kind of rice you want. If you want to use brown rice, then I recommend increasing the broth and cooking time.
- Bell Peppers: The bell peppers add nice color and flavor; I use a green and a red for color contrast, but any color works.
How to Make this Vegan Jambalaya
Make the Seasoning
If you don’t have cajun seasoning, then I recommend making your own blend. The key flavors in cajun seasoning are smoked paprika, garlic powder, oregano, cayenne pepper and white pepper. White pepper is different from black pepper, it’s got a pungent, earthy flavor. If you don’t have it, then you can sub in black pepper.
Brown the Sausage
Heat the oil in a stock pan or soup pot over medium heat and add the sausage. Cook until just browned, about 4-5 minutes.
Add the Peppers and Onions
Add in the peppers, onions and garlic and cook until the vegetables have softened. Add in the salt and cajun seasoning and cook for 30 seconds or so, until the spices are just fragrant.
Toast the Rice
Add the rice and tomato paste to the pot and cook another minute or so, toasting the rice and tomato paste, stirring often, then add in the broth and bring to a boil. Cover and reduce heat to low then cook until the rice is tender, about 15-20 minutes.
Fluff with a fork, then add in the scallions and sausage and taste, adjusting seasoning to taste and serve. I like to sometimes add in chopped fresh cilantro or a little lemon or lime juice.
Tips for Success
- Tomato Paste: The tomato paste adds a nice layer of color and plant-based umami to this vegan jambalaya. Stirring it into the rice and letting it toast for a minute helps to deepen the flavor.
- Choose the Right Sausage: I really like the Chipotle flavor from Field Roast, but you can use any sausage that you’d like. Impossible and Beyond have a brat style sausage that would also work, but you can use any plant-based sausage that you’d like. If you use one that is a different flavor, like apple sage or Italian, you may have to adjust the seasonings.
- Jasmine Rice: Jasmine rice is one of my favorite types of rice, and I use it here. If you want to use another type of rice, you may have to adjust the broth and cooking time.
- Cajun Seasoning: This is what adds so much flavor to this jambalaya! I use one from Penzey’s.
Leftovers & Storage
If you have any leftovers, then you can store them in the fridge for 3-4 days. To reheat, I recommend adding a splash of vegetable broth as it will help to prevent the rice from drying out when reheated in the microwave.
More One Pot Meals
- One Pot Creamy Tomato Tortellini Soup
- Vegetarian Pasta Bake with No Cook Noodles
- One Pot Vegan Chili Mac
- Sheet Pan Spicy Tofu and Green Beans
- Instant Pot Lentil Soup
- Sheet Pan Cauliflower Fajitas
- Sheet Pan Vegetable Stir-Fry
If you make this vegan jambalaya, my sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
One Pot Vegan Jambalaya
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 package vegan sausage, sliced into rounds, preferably Cajun flavor
- 2 bell peppers, chopped
- 1 cup finely diced onion
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1 tablespoon Cajun seasoning
- 2 tablespoons tomato paste
- 1 ½ cups jasmine rice
- 3 ½ cups vegetable broth
- 4 green onions, thinly sliced
Instructions
- Heat a saucepan over medium heat and add the oil. Add the sausage and cook until just lightly browned, about 4 minutes, or according to package directions. Remove and set aside.
- Add the peppers, onions and garlic along with the salt and cook, stirring often, until the vegetables are tender, about 8 more minutes.
- Add the seasoning and cook until just fragrant, about 1 minute, then add the tomato paste and rice. Cook, toasting the tomato paste and rice, then add in the broth. Bring to a boil, then reduce heat to low, cover and cook until the rice is absorbed, about 15-20 minutes.
- Fluff the rice with a fork, then add in the scallions and cooked sausage, and taste, adjusting salt as needed. Sometimes I add in a splash of fresh lemon or lime juice just before serving.