this Vegan Jambalaya is a spicy plant based inspiration of the classic Louisiana rice dish. ready for Mardi Gras - gluten and soy free.
There was a time I did not like spicy foods.
I know, right?
Actually, I think I just never gave them a chance, and certainly never cooked anything spicy or with any amount of heat. My dad loves spicy foods. My brother loves spicy foods. Jason loves spicy foods.
Little by little, I have come around and now I love spicy foods. I will always stand by my original thought, though - that it must be a flavorful heat, not just so hot that I am crying and cannot taste anything. I have been having fun learning about peppers and spices, and their varying heat levels.
Jason and I have a tradition - we meet my Dad for lunch almost every Sunday. One of our regular restaurants has a great jambalaya, and both Jason and my dad order it often.
Vegan Jambalaya is one of those dishes I have been meaning to recreate at home, and when a client asked me to come up with something for a Mardi Gras party, jambalaya instantly came to mind.
Cooking Light Recipes
As a proud member of the Cooking Light Bloggers' Connection, I took inspiration from several of their tasty jambalaya recipes, and created a Vegan Jambalaya recipe of my own.
I chose our favorite vegan sausage, which is also gluten and soy free. These sausages come in the Hot Italian, a Sweet Italian, and Original Brat. We love them all, and for this recipe we have used both Hot Italian and the Brat. So good. I especially love the Italian one - the flavors go well with the spices in this Vegan Jambalaya.
In place of chicken, I added marinated jackfruit. With this recipe, I have also used soy curls rehydrated in the same bouillon mixture, or tomato juice. I cooked the rice with tomato juice for extra flavor, and the jalapeños and spices bring a good amount of heat. Also? Your kitchen will smell wonderful when you make this.
I also used my favorite flavorful trick in making my Simple Spanish Rice - cooking the rice in vegetable juice instead of water. Mmm.
Jason - my resident taste tester and jambalaya fan - loves this Vegan Jambalaya recipe. I hope you do too!
MORE JACKFRUIT RECIPES:
MORE SPICY RECIPES:
YIELD: 6 servings
dairy, egg, soy and gluten free, vegan
1 teaspoon vegan bouillon
½ teaspoon smoked paprika
⅓ cup water
1 (20 ounce) can jackfruit in brine, drained
2 tablespoons soy free vegan butter
4 cloves garlic, minced
1 yellow onion, peeled and diced
1 green bell pepper, diced
2 jalapeños, stemmed, seeded and diced
2 stalks celery, trimmed and diced
1 cup brown rice
4 cups tomato / vegetable juice
1 tablespoon onion powder
1 tablespoon oregano
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 (14 ounce) can diced tomatoes, plus liquid
3 gluten free vegan sausages, sliced
3-4 pieces okra, sliced (or frozen pieces)
2 teaspoons fresh cracked black pepper
1 teaspoon sea salt
hot sauce, optional
In small bowl, combine bouillon, smoked paprika, and water. Stir to combine.
Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Add bouillon marinade. Stir to combine, coating jackfruit completely. Set aside.
Meanwhile in large saucepan over medium heat, sauté garlic, onion, bell pepper, celery and jalapeno in butter. When vegetables have softened, transfer to slow cooker.
To slow cooker, add rice and stir completely.
Add 2 cups tomato juice, onion powder, oregano, paprika and cayenne, cook until rice absorbs juice (about one hour). Stir occasionally.
Add remaining tomato juice, tomatoes, sausage and soy curls, salt and pepper to taste. Continue to cook on low at least one more hour. Rice will become fluffier after this second hour.
Add okra at the last five minutes of cooking, and finish with hot sauce if using.
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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.
printable Vegan Jambalaya recipe:
- 1 teaspoon vegan bouillon
- ½ teaspoon smoked paprika
- ⅓ cup water
- 1 (20 ounce) can jackfruit in brine, drained
- 2 tablespoons soy free vegan butter
- 4 cloves garlic, minced
- 1 yellow onion, peeled and diced
- 1 green bell pepper, diced
- 2 jalapeños, stemmed, seeded and diced
- 2 stalks celery, trimmed and diced
- 1 cup brown rice
- 4 cups tomato / vegetable juice
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 (14 ounce) can diced tomatoes, plus liquid
- 3 gluten free vegan sausages, sliced
- 3-4 pieces okra, sliced (or frozen pieces)
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon sea salt
- hot sauce, optional
- In small bowl, combine bouillon, smoked paprika, and water. Stir to combine.
- Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Add bouillon marinade. Stir to combine, coating jackfruit completely. Set aside.
- Meanwhile in large saucepan over medium heat, sauté garlic, onion, bell pepper, celery and jalapeno in butter. When vegetables have softened, transfer to slow cooker.
- To slow cooker, add rice and stir completely.
- Add 2 cups tomato juice, onion powder, oregano, paprika and cayenne, cook until rice absorbs juice (about one hour). Stir occasionally.
- Add remaining tomato juice, tomatoes, sausage and soy curls, salt and pepper to taste. Continue to cook on low at least one more hour. Rice will become fluffier after this second hour.
- Add okra at the last five minutes of cooking, and finish with hot sauce if using.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz.
Morton & Bassett Paprika Smoked, 2 ounce
Lundberg Family Farms Short Grain Rice, Brown, 32 Ounce
V8 Original Low Sodium 100% Vegetable Juice, 46 oz. Bottle
McCormick Onion Powder, 2.62 oz
Morton & Bassett Oregano, 1.1 ounce
365 Everyday Value, Cayenne Pepper, 1.76 Ounce
365 Everyday Value, Organic Diced Tomatoes No Salt Added, 14.5 Ounce
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 417mgCarbohydrates: 17gFiber: 6gSugar: 9gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.