This protein-packed vegan jambalaya is perfect for a chilly fall or winter day! It's very filling and will keep you satisfied for hours. It contains 3 different kinds of vegan mock meats to closely mimic traditional jambalaya. This recipe also has beans, mushrooms, and baby corn to pack in some veggies.
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves
- 1 large white onion
- 1 green bell pepper
- 2 stalks celery
- 1 cup baby bella mushrooms
- 1 container (3.5 oz) oyster mushrooms
- 1 can (14 oz) of diced tomatoes
- 1 can (14 oz) of kidney beans
- 1/2 can (7 oz) of baby corn
- 3 large vegan sausages (I used Tofurkey Italian Sausages)
- 1 cup seitan
- 25 vegan shrimp (if you can’t find these, substitute with extra oyster mushrooms)
- 1 cup white rice, uncooked
- 2 1/2 cups vegetable broth
- 3 tablespoons Cajun seasoning (Spicely Organics)
- 1/4 teaspoon cayenne pepper (Spicely Organics)
- Fresh scallions for topping
- Start by prepping your ingredients: chop the garlic, onion, pepper, celery, and baby bella mushrooms. Pull the oyster mushrooms apart into big chunks. Slice the sausage into 1/2 inch pieces and rip the seitan apart into bite-size pieces.
- Heat a large pot on the stove over medium heat.
- Add the olive oil, garlic, onion, pepper, celery, and both mushrooms.
- Cover and let it cook for about 7-10 minutes, stirring occasionally until the onion starts to become translucent.
- Add in the tomatoes, beans, corn, sausage, seitan, cajun seasoning, and cayenne pepper.
- Gently stir until everything is combined and covered in the seasoning.
- Next, add in the vegetable broth and the rice. Give it another stir to combine.
- Cover and simmer on low for about 25 minutes or until the rice is completely cooked.
- Add some water if the jambalaya is looking a bit dry.
- Taste and add some additional cajun seasoning if needed.
- Serve and top with some fresh chopped scallions.
If you’re using rice that takes longer than 25 minutes to cook, you can “pre-cook” the rice. Cook 1 cup of rice in 1 cup of water in a separate pot. When it has about 20-25 minutes left to cook, drain the rice of any excess liquid, and then add the pre-cooked rice to the jambalaya pot along with the veggie broth. Cover and simmer for the remaining time the rice needs to cook. Store in an airtight container for up to 7 days. The liquid tends to get absorbed by the rice and evaporate, so add a splash of water when you go to reheat it.