Uploaded April 2025 | Updated September 2026, 1 week ago
Did you know that Jambalaya has its roots in African, French, Spanish, and Native American cuisine? I love how the blending of cultures results in magical (and delicious) new creations ✨
Recipe below! Or find the recipe on my blog, which has step-by-step visual instructions and tips for making it. #veganrecipes #plantbased #creolevegan #mushroomrecipes
VEGAN JAMBALAYA
2 tbsp oil such as olive or avocado oil, plus additional to fry the sausages
½ yellow onion diced
2 garlic cloves minced
3 celery stalks diced (1 ½ cups)
1 medium green bell pepper seeded and diced
1 14 oz can diced tomatoes
4 cups mushrooms sliced or roughly chopped; I used oyster, shiitake, and shredded king oyster mushrooms
1 cup uncooked brown Jasmine rice
4 cups vegetable stock or water + 1 ½ tsp vegan bouillon paste
3 dried bay leaves
1 teaspoon ground black pepper
1 tablespoon creole seasoning
2 teaspoons vegan Worcestershire sauce
1 teaspoon Louisiana hot sauce
salt to taste
2-3 vegan sausages sliced
¼ cup chopped fresh parsley for garnish
Preheat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the oil, onion, garlic, celery, and bell pepper. Sauté until the onion is translucent, about 3-4 minutes.
Add tomatoes and mushrooms. Cook for about 7 minutes or until the mushrooms begin to soften.
Add the rice, vegetable stock (or water plus the vegetable bouillon), bay leaves, and 1 teaspoon of black pepper. Stir well.
Bring the mixture to a boil and cook with the lid ajar for 25 minutes or until the rice is almost tender.
Stir in the creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
While the rice finishes cooking, heat another tablespoon of oil in a small pan over medium-low heat. Add the sliced sausages and pan fry for 3-4 minutes or until golden brown. Once the rice is done cooking, stir the sausage into the jambalaya.
Serve hot, topped with fresh parsley and hot sauce.
Did you know that Jambalaya has its roots in African, French, Spanish, and Native American cuisine? I love how the blending of cultures results in magical (and delicious) new creations ✨
Recipe below! Or find the recipe on my blog, which has step-by-step visual instructions and tips for making it. #veganrecipes #plantbased #creolevegan #mushroomrecipes
VEGAN JAMBALAYA
2 tbsp oil such as olive or avocado oil, plus additional to fry the sausages
½ yellow onion diced
2 garlic cloves minced
3 celery stalks diced (1 ½ cups)
1 medium green bell pepper seeded and diced
1 14 oz can diced tomatoes
4 cups mushrooms sliced or roughly chopped; I used oyster, shiitake, and shredded king oyster mushrooms
1 cup uncooked brown Jasmine rice
4 cups vegetable stock or water + 1 ½ tsp vegan bouillon paste
3 dried bay leaves
1 teaspoon ground black pepper
1 tablespoon creole seasoning
2 teaspoons vegan Worcestershire sauce
1 teaspoon Louisiana hot sauce
salt to taste
2-3 vegan sausages sliced
¼ cup chopped fresh parsley for garnish
Preheat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the oil, onion, garlic, celery, and bell pepper. Sauté until the onion is translucent, about 3-4 minutes.
Add tomatoes and mushrooms. Cook for about 7 minutes or until the mushrooms begin to soften.
Add the rice, vegetable stock (or water plus the vegetable bouillon), bay leaves, and 1 teaspoon of black pepper. Stir well.
Bring the mixture to a boil and cook with the lid ajar for 25 minutes or until the rice is almost tender.
Stir in the creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
While the rice finishes cooking, heat another tablespoon of oil in a small pan over medium-low heat. Add the sliced sausages and pan fry for 3-4 minutes or until golden brown. Once the rice is done cooking, stir the sausage into the jambalaya.
Serve hot, topped with fresh parsley and hot sauce.
