from 1 vote
Traditional flavors combine with a handful of umami ingredients in this vegan rendition on jambalaya.
Cassidy Reeser, RDN, LDN
see note 1
1 and ½
diced yellow onion
about one large onion
about 2 stalks
green bell pepper
minced (add more if desired)
fresh chopped thyme
1 and ½
salt-free Cajun seasoning
see note 2
see note 3
omit if you don't want heat
1 and ½
long-grain white rice
reduced sodium if available
see note 4
can (15 ounces)
drained and rinsed
Italian-style plant-based sausages
½ inch slices; see note 5
sliced into wedges, for serving
Place a 4 quart dutch oven or stock pot on the stove over medium-high heat. Once hot, add vegan butter. Add the diced yellow onion, celery, and bell pepper to the melted butter.
Saute for 10-12 minutes, until softened and golden. Add in the minced garlic, tomato paste and fresh 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. Stir in the rinsed white rice, vegetable broth 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 duthc oven lid and stir in the beans and sauteed plant-based sausage. Continue cooking over low until the beans are warmed through, about 2-3 minutes.
Serve topped with a squeeze of fresh lemon juice and fresh chopped parsley. Enjoy!
Vegan butter: I recommend
. 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: Omit if desired. I use
brand Italian Sausages.
Gluten-free and soy-free options
: Use tamari or coconut aminos in place of soy sauce and choose a gluten and/or soy free veggie sausage and Worcestershire sauce.
: Use a non-stick pan and splash of vegetable broth in place of peanut oil, replenishing as needed to prevent burning.
Storage and reheating
: Keep refrigerated in a closed container for 4-5 days. Reheat individual portions in the microwave for 1-2 minutes or on the stove top over low heat.