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Jambalaya [Vegan]
This one-pot Vegan Jambalaya is crazy good! It’s deeply flavorful just like the traditional Creole dish. Made with rice, veggies, and vegan sausage, it’s hearty and comforting. It's naturally gluten-free!
Ingredients You Need for Jambalaya [Vegan]
How to Prepare Jambalaya [Vegan]
- Prep the rice- Place the rice in a colander and rinse it under a cold tap until the water runs clear. Then spread it out on a sheet of parchment paper to dry while you sauté the veggies.
- Cook the sausage- Pour 3 tablespoons of olive oil into a 4 qt., heavy-bottomed soup pot that is the same circumference as your burner.
- This helps the rice cook evenly. Turn the heat on to medium-high. When a splash of water creates a sizzle, slide in the vegan sausage.
- Cook until the sausage is brown and crispy on both sides and has rendered most of its fat, around 10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the hot fat behind for cooking the vegetables.
- Tumble in the onions- and sprinkle with 1 teaspoon of salt. Sautee until soft and translucent but not browned, about 3 minutes. Plop in the garlic and cook until fragrant, one minute more.
- Add the celery and bell peppers- Sprinkle with the other 1 teaspoon of salt. Sauté until the vegetables become a soft, cohesive mass, 10-15 minutes. You want most of the liquid to cook off to the point where it just starts sticking to the bottom of the pot.
- Sprinkle the seasonings and toast the rice- Sprinkle in the Cajun seasoning, onion and garlic powders, paprika, and cayenne pepper.
- Add 1 more tablespoon of oil and stir it all around. It will smell very fragrant at this point. Pour in the rice and gently toast the grains for a few minutes.
- Deglaze the pot- with white wine, scraping up any brown bits sticking to the bottom. Cook until it no longer smells like alcohol, about 2 minutes.
- Pour in your liquids- Pour in 2 1/4 cups of vegetable stock, the tomatoes, and bay leaf. -You want the liquid to cover the rice up to your first knuckle after the rice has settled. (see blog post for details) Add 1/4 cup more stock if needed. Gently stir to avoid breaking the rice grains. Bring to a gentle simmer then reduce the heat to medium-low (or hot enough to maintain a simmer).
- Cook the rice- Without stirring cook, uncovered until the rice is al dente (still a bit crunchy). This will take 18-20 minutes. Stick close to the stove, adjusting the heat if needed, so the liquid doesn’t absorb too quickly. Slide the pot off the heat and cover it with a tight-fitting lid. Let the jambalaya steam, for 5 minutes more, to finish cooking.
- Fold in the sausage- Check to see that the rice grains are soft but not mushy and fold in the cooked sausage. Serve with sliced green onions and chopped parsley. Enjoy!
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