Packed with bold, savory flavors and made in one pot, this vegetarian jambalaya is filled with rice, beans, and meatless sausage for a hearty weeknight meal!
You are going to love how easy it is to make this vegetarian jambalaya. Gather up a handful of savory ingredients, pantry staples, and vegan sausage, and get ready for a flavor-packed plant-based dinner!
Traditional jambalaya is made with meat, and while my take is by no means traditional, it is inspired by those same rich and savory flavors, just without the meat. Instead, we're using a few different pantry staples to bring a whole lot of umami (savory) flavor to rice and beans.
I love this recipe so much that I also turned it into a dump & bake red beans and rice casserole, so check out if you want a more hands-free approach.
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Why this recipe works
- Bold, umami flavors: Since traditional jambalaya is made with meat, it is quite savory and flavorful as-is. To make vegetarian jambalaya, I rely on umami sources from plants: tomato paste, Worcestershire sauce, umami powder, and vegan sausage.
- One pot recipe: My not-so-traditional approach to jambalaya is made in one pot for the ultimate weeknight meal. That means that the long-grain white rice and vegetables all cook at the same time in the rich broth.
- Budget-friendly ingredients: Onions and peppers, beans and rice, and a few pantry staples for seasoning make this vegetarian jambalaya a budget-friendly dish.
Ingredients and substitutions
- Holy trinity/mirepoix: Diced yellow onion, celery, and green bell pepper sautéed in butter are the base for this recipe.
- Butter: This adds depth to the sauteed veggies, but olive oil or another oil will work in a pinch. To make vegetarian jambalaya into vegan jambalaya, use an equal amount of vegan butter, such as Earth Balance or Miyoko's Creamery brands.
- Worcestershire sauce: I was a little unsure about the idea of adding this to the recipe when a friend suggested it, but lo and behold it is a necessary ingredient. Worcestershire often has anchovies in it, but you should be able to find an anchovy-free version at the store. Many store-brand versions are vegan.
- Cajun seasoning: Choose a salt-free Cajun seasoning! My favorite seasoning is usually Slap Ya Mama but it is very salty so I do not use it in this recipe. Most salt-free seasonings are labeled as such, but you can double-check on the ingredient list.
- Tomato paste: Cajun jambalaya doesn't use tomatoes and Creole does. We're adding tomato paste and sauteing it until browned for extra savory flavor.
- Umami powder: I use Trader Joe's umami seasoning but there are other versions available like Takii Umami Powder. This is basically ground dried mushrooms and it adds a nice depth to the dish. However, you can omit this ingredient if unable to find it. Another option would be to add a sprinkle of MSG.
- Fresh thyme: To substitute dry for fresh, use ½ teaspoon of dry thyme.
- Veggie sausages: I add sauteed slices of Tofurkey Italian Sausage or homemade vegan Italian sausage for extra protein and to get a little closer to traditional jambalaya.
Step-by-step instructions
- Melt butter: Use a 4-quart Dutch oven or stock pot. Place on the stove over medium-high heat. Once hot, add the butter.
- Add in the mirepoix: Diced yellow onion, celery, and bell pepper. Sauté for 10-12 minutes, until softened and golden.
- Add in the minced garlic, fresh thyme, and tomato paste and sauté another 5 minutes, stirring frequently to encourage even cooking and prevent burning. The goal is to cook down the tomato paste and concentrate its flavor.
- Add in the seasonings: Cajun seasoning, cayenne pepper, umami seasoning and salt. Stir in the rinsed white rice, vegetable broth, red beans, Worcestershire sauce, and red beans.
5. Bring to a boil over higher heat. Once boiling, reduce heat to a simmer over low. Cover and let simmer until rice is cooked through, about 30 minutes.
6. Remove the lid and stir in the plant-based sausage, along with additional fresh parsley and lemon juice. And there you have it, vegetarian jambalaya!
Cassidy's tips
- A note on authenticity: This recipe is "inspired" in that traditional jambalaya is Creole or Cajun and is made with meat. I am not from Louisiana but wanted to come up with a comforting rice dish that takes on a lot of the classic jambalaya flavors. My rendition is based on a little bit of advice from a jambalaya-loving friend, a little bit of research, and a lot of vegan umami sources to make up for the lack of meat. Learn more about the different varieties of jambalaya.
- Veggies: Stir in extra vegetables after the rice is cooked. Try adding cooked okra, squash, or extra bell peppers.
- Other ways to umami: If unable to find mushroom powder, MSG is a good alternative. Note that a small amount of MSG will go a long way, so I recommend adding it to taste. A scoop of miso paste or a splash of soy sauce for another way to amp up the umami flavor in this vegetarian jambalaya.
- Cajun seasoning: If unable to find a salt-free Cajun seasoning, you can make your own Cajun seasoning. In fact, homemade Cajun seasoning is really delicious and uses common household spices.
- Serve with a sprinkling of fresh chopped parsley, lemon juice, and hot sauce just before serving. Homemade vegan biscuits or vegan cornbread muffins are a delicious addition to this recipe.
FAQ
Yes. Simply use a gluten and/or soy-free veggie sausage and Worcestershire sauce.
Long-grain white rice or basmati is the most common type to use in jambalaya, but any type of white rice should work.
Brown rice requires additional liquids and cook time, so I don't recommend using it as a direct substitute to white rice.
No, it should be relatively dry. You may have added too much broth or not cooked the rice long enough if there is a lot of liquid remaining. Simmer uncovered to remove excess liquid as needed.
Storage tips
Storage: Keep refrigerated in a closed container for 3 to 4 days.
Reheating: Reheat individual portions in the microwave for 2 to 3 minutes or on the stovetop over medium heat. Add a splash of vegetable broth, as needed, to loosen up the vegetarian jambalaya.
More vegetarian favorites
For similar flavors, try Instant Pot red beans and rice recipe or these Cajun-seasoned squash and potato bowls.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegetarian Jambalaya
Ingredients
- 2 tablespoons butter see note 1
- 1 ½ cups diced yellow onion about one large onion
- 1 cup diced celery about 2 stalks
- 1 medium green bell pepper diced
- 2 tablespoons tomato paste
- 4 to 5 cloves garlic minced (add more if desired)
- 1 tablespoon fresh chopped thyme
- 1 ½ tablespoons salt-free Cajun seasoning see note 2
- 1 teaspoon umami powder see note 3
- ½ teaspoon table salt
- ¼ teaspoon cayenne pepper omit if you don't want heat
- 1 ½ cups long-grain white rice
- 3 cups vegetable broth I love Better than Bouillon
- 15 ounce can red beans drained and rinsed
- 1 tablespoon Worcestershire sauce see note 4
- 2 each Italian-style plant-based sausages ½ inch slices; see note 5
- ¼ cup chopped parsley for serving
- 1 medium lemon sliced into wedges, for serving
Instructions
- Place a 4-quart Dutch oven or stock pot on the stove over medium-high heat. Once hot, add butter. Add the diced yellow onion, celery, and bell pepper to the melted butter.
- Saute for 10 to 12 minutes, until softened and golden. Add in the minced garlic, tomato paste, and fresh chopped thyme. Saute another 5 minutes, stirring frequently to encourage even cooking and prevent burning.
- Add in the seasonings: Cajun seasoning, umami seasoning, salt and cayenne pepper. Toast for 30 seconds, stirring frequently. Stir in the rinsed white rice, vegetable broth, red beans, and Worcestershire sauce.
- Bring to a boil over higher heat. Once boiling, reduce heat to a simmer over low. Cover and let simmer until rice is cooked through, about 30 minutes.
- While the rice is cooking, heat a cast iron or non-stick skillet over medium-high heat. Add the Italian sausage slices and heat until browned, flipping as needed. Set aside when done.
- When the rice is cooked, remove the lid and stir in the sauteed plant-based sausage.
- Serve topped with a squeeze of fresh lemon juice and fresh chopped parsley. Enjoy!
Notes
- Butter: To make this recipe vegan, simply use an equal amount of vegan butter. I recommend Earth Balance or Miyoko's Kitchen. Extra virgin olive oil or canola oil can be used if desired.
- Cajun seasoning: I recommend using a salt-free seasoning so that you have more control over the saltiness.
- Umami powder: I use Trader Joe's umami seasoning. Any other ground mushroom umami seasoning, or even MSG seasoning, will work. Omit if not available.
- Worcestershire sauce: A vegan and anchovy-free version should be available at most grocery stores.
- Plant-based sausages: I use Tofurkey brand Italian Sausages. Can be omitted, if desired.
- Gluten-free and soy-free options: Choose a gluten and/or soy-free veggie sausage and Worcestershire sauce.
- Storage and reheating: Keep refrigerated in a closed container for 3 to 4 days. Reheat individual portions in the microwave for 1-2 minutes or on the stovetop over low heat.
Deb says
This was AMAZING!! I just didn't realize that I'd forgotten the soy sauce as I was tasting the broth, but I added tad more of Himalayan salt and it still turned out great. I was impressed. My picky teenager even enjoyed and he's not vegan. Thanks for sharing!
Cassidy Reeser says
Thanks so much for the review! 🙂
Leah says
I had to try this recipe based on the Instagram picture and let me tell you this didn't disappoint. I did make a couple changes since It’s what I had on hand: I didn’t have plant based sausage so I used andouille, I also used brown rice and Trader Joe’s umami powder. My BF was a huge fan too!
Cassidy Reeser says
Thanks so much for the review, Leah!