When it comes to making a one pot vegan dinner, few dishes are easier or tastier than jambalaya. And my favorite part of making a good vegan jambalaya is that there are just so many options. You can switch out meat alternatives like vegan chicken and vegan sausage and use beans. Or multiple types of beans. Or even go with tofu or tempeh, the choice is yours are there are so many of them.
You can switch up the different types of rice available at your local markets, switching up basmati for jasmine, wild rice or black rice or even red rice. Just remember that different grains mean different cooking times and you’ll have to adjust your vegan recipe to suit that.
You can even turn your jambalaya into a Cajun style casserole with or without cheese, or even topped with your favorite spicy peppers.
Since this is a one pot vegan recipe, you will have focus on prep before you do anything else, so if you’re a spontaneous sort of home chef who grabs this and that from the cabinets at the last minute, prepare yourself for a lot of “oh crap” and running to stir to prevent things from sticking to the pan.
When it comes to making jambalaya there is technically a right way and a wrong way but when it’s winter in Romania and the celery is pale and wobbly, you skip it. Right? Well, I do.
Jambalaya ingredients: Vegan sausage (I used Naturli), onion, bell peppers, garlic, sundried tomatoes, fresh tomato, jalapeno peppers (fresh or jarred), basmati rice, vegan Worcestershire sauce, tomato paste and water or broth.
That’s it. This is an oil free vegan recipe but if you’re not adverse to additional fat, add some to the skillet before you toss in the onion and bell pepper. OR if you want to play it smart, cook the vegan sausages first and if they render any fat use that instead because it’s already included in your nutrient breakdown. #lifetip
This dish is basically a stacking dish and by that I mean, you start with sausage. Cook it until crisp and brownish and remove. Then add onion & bell peppers and cook until translucent. Add in garlic and cook for 3 to 4 minutes, then add both types of tomatoes and chili peppers.
Season with cumin, paprika (smoky & spicy), black pepper, oregano, Cajun seasoning, hot sauce…whatever you like.
Add vegan Worcestershire (or coco aminos since it’s been very hard lately to find vegan Worcestershire), rice and broth. Bring to a boil and then simmer for however long it takes the rice to cook through.
That’s it. A flavorful one-pot vegan dinner in 45 minutes or less, depending on your rice choice.
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