Vegan Jambalaya

Source

https://lovingitvegan.com/vegan-jambalaya/

Ingredients

• 45ml olive oil (3 Tbsp), divided
• 450g vegan sausage (e.g., Beyond Sausage Hot Italian)
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 celery stalks, diced
• 400g canned crushed tomatoes (14 oz)
• 15ml soy sauce (1 Tbsp)
• 720ml vegetable stock (3 cups)
• 300g long grain white rice (1½ cups) uncooked
• 30ml Cajun seasoning (2 Tbsp)
• 1 tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• 1 bay leaf
• Salt and pepper to taste

For Serving

• Fresh parsley, chopped
• Green onions, sliced

Instructions

1. Slice vegan sausage. Heat 1 Tbsp oil, sauté sausage ~5 min until browned. Remove, set aside.
2. Add remaining 2 Tbsp oil to pot. Sauté onion, garlic, peppers, celery ~5 min until softened.
3. Add crushed tomatoes, soy sauce, stock, rice, Cajun seasoning, thyme, cayenne, bay leaf. Stir.
4. Bring to simmer, reduce heat, cover. Simmer 25–30 min, stirring every 5 min, until rice is cooked.
5. Return sausage to pot. Remove bay leaf.
6. Serve topped with parsley and green onions.

Tips & Notes

• Serves ~6–8. One-pot, under 1 hour.
• Cajun “holy trinity”: celery + onion + green bell pepper.
• GF-friendly: Use tamari + gluten-free vegan sausage (Beyond Sausage is gluten-free).
• Fridge: Up to 5 days. Freezer: 3 months.
• Nutrition per serve: 386 kcal, 58g carbs, 19g protein, 9g fat.