Jambalaya is an American recipe that originated in Louisiana. Here I show you a vegan Jambalaya recipe that is full of flavors.
We prepare this quick one-pot dish with mushrooms, kidney beans, artichokes and use spices that are included in the traditional dish.
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Perfect for dinner on busy weekday evenings that you can prepare in advance. The recipe is gluten-free and nut-free.
The great thing about the dish, it is prepared in a saucepan and you have less to wash off after eating. This Jambalaya is a real comfort food.
Our vegan version is quickly prepared and is full of spices and therefore full of taste. This oil-free dish comes without shrimp and sausage, and we use mushrooms, beans, and artichokes for it.
Thanks to kelp powder, we can recreate the light sea taste so that we don't need seafood for it.
Where does Jambalaya come from?
Jambalaya is a classic dish from Louisiana, which has its origins in Spain and France.
More specifically, from the Spanish dish paella and the French Jambalaia.
What is Jambalaya exactly?
The Jambalaya dish is traditionally prepared from rice, vegetables, shrimps and sausages.
The classic version is prepared with andouille sausage. In the dish you will often find vegetables such as celery, bell peppers, tomatoes, onions and garlic.
With authentic spices from the Andouille sausage, we can create a tasty vegan recipe.
What is the difference between jambalaya and gumbo?
Both dishes are well-known dishes from Louisiana.
Both recipes have many similar ingredients like vegetables, sausages, seafood, and spices. Gumbo also contains okra, which is not contained in Jambalaya.
And in Gumbo, the rice is cooked separately and not served as a one-pot dish.
What do I need for a vegan jambalaya?
A brief overview of which foods are contained in the vegan Jambalaya. You can find an exact amount below in the recipe card.
Sweet Bell Pepper
Roasted Tomato Cubes, diced
Soy Sauce, Tamari or Coconut Amino Acids
Salt and freshly ground black pepper
Spinach or Kale
How do I prepare vegan jambalaya?
Chop the onions, mushrooms, and garlic. Fry them well in the pan. Add a sip of water every now and then.
Add cayenne pepper, paprika, clove, allspice, dried thyme, and mustard powder. Sauté until the mushrooms are colored.
Now deglaze the mushrooms with the beer and wait until it is overcooked. Add the chopped carrots and celery and let them sauté briefly.
Add all the remaining ingredients except spring onions, parsley and spinach and let it simmer until the rice is soft.
Depending on the type of rice, it can take between 20 and 50 minutes. When the rice cooks, make sure there is always enough liquid in it, but not too much liquid either.
Finally, add the spring onion, parsley and spinach. Season the jambalaya with Tabasco, sea salt and pepper.
What do I do with Jambalaya leftovers?
You can keep the leftovers in the fridge in a container and eat them during the week. Or you freeze it in portions. So you always have something on hand.
What can I serve with vegan jambalaya?
The dish is a well-rounded dish, so you won’t need anything else.
But you can serve:
More vegan recipes:
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Have you tried the recipe?
If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.