Recipes
Vegan Jambalaya
Serves 6-8 servings
| Prep Time: 15 mins
| Cook Time: 40 mins
| Total Time: 55 mins
You may need: Cajun Spice
Discover The Recipe
Deep in the sultry heart of the American South, where cultures collide and flavors ignite, stands Jambalaya – a culinary symphony that echoes centuries of history. In this recipe, our chefs flip the script with a plant-based twist that'll make even the staunchest carnivore do a double take. Behold, the Vegan Jambalaya – a bold, sizzling dance of spices and soul. Jambalaya, born in the steamy kitchens of Louisiana, is a concoction of rice, protein, and a medley of vegetables, all seduced by the charms of Cajun spices. A glorious tribute to the mingling of African, Spanish, French, and Native American influences, this dish paints a vivid picture of the vibrant tapestry that is Southern cuisine.
Our culinary wizards have wielded the mighty Cajun Spice blend to craft this masterpiece. Paprika, garlic, black pepper, cayenne, and thyme come together in a symphony of flavors, mimicking the essence of traditional Jambalaya. The aromatic "holy trinity" – onion, celery, and bell pepper – kicks things off in true Southern fashion. As for the protein, we're talking vegan sausage, tempeh, tofu, or mushrooms – take your pick, and watch the magic unfold. Whether you're a seasoned vegan or a curious epicurean, our Vegan Jambalaya delivers the unapologetic spirit of Louisiana right to your plate. It's bold, it's vibrant, and it's a tribute to the grandeur of Southern cooking, all while giving a respectful nod to Mother Nature. So, gather your appetites and let's embark on a flavor journey that transcends tradition – bite by tantalizing bite.
Ingredients
2 Tbsp olive oil
1 lb vegan sausage, cut into bite sized pieces
1 onion, diced
3 bell pepper, diced
4 celery stalks, sliced
6 garlic cloves, minced
2 Tbsp tomato paste
1 Tbsp Piquant Post Cajun Spice
Salt and pepper to taste
1 1/2 cups medium grain white or brown rice
3 cups vegetable stock (or water)
Garnish: chopped jalapeno, chopped cilantro
Notes
If you prefer a spicier jambalaya, you can add more Cajun Spice, add chopped jalapeños or a pinch of cayenne pepper.
Zucchini or eggplant can be added to the vegetable mix for extra variety.
When dicing the vegetables, try to keep them in uniform sizes to ensure even cooking. If you're short on time, you can also find pre-cut vegetables at the grocery store to save some effort.
To enhance the umami in your vegan jambalaya, you can add a splash of soy sauce or tamari. This will add depth and richness to the dish, akin to the savory flavors from traditional meat-based jambalaya.
If you prefer milder flavors, start with a smaller quantity of our Cajun Spice and add more gradually to taste.
Vegan jambalaya tastes even better the next day as the flavors continue to develop. Consider making a larger batch and store leftovers in the refrigerator for a quick and delicious meal throughout the week. It can also be frozen in airtight containers for longer storage.
While jambalaya is a complete meal on its own, you can serve it with a side of crusty bread, cornbread, or a fresh green salad for a well-rounded and satisfying meal.
If you'd like to pair your jambalaya with wine, a light-bodied red such as Pinot Noir or a crisp white like Sauvignon Blanc can complement the flavors nicely.
Instructions
Heat the olive oil in a sauté pan over medium heat. Add the pieces of vegan sausage and sauté for 5-7 minutes, or until browned. Remove from the pan and set aside.
To the same pan add the diced onion, bell pepper, and celery. Sauté for another 5 minutes or until the onion is soft and translucent. Add the garlic, tomato paste and Piquant Post Cajun Spice. Sauté for 2 more minutes, stirring well to combine.
Season to taste with salt and pepper, then add the rice and vegetable stock. Bring to a simmer and cover. Cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
When the rice is done, remove from the heat and stir in the pieces of cooked sausage. Season to taste with salt and pepper as desired. Serve garnished with chopped cilantro and slices of jalapeño.
Alternatives & Substitutions
If you'd like to pair your jambalaya with wine, a light-bodied red such as Pinot Noir or a crisp white like Sauvignon Blanc can complement the flavors nicely.
While long-grain brown rice is recommended for its nutty flavor and health benefits, you can use other types of rice as well. White rice, basmati rice, or even quinoa can be great alternatives. Just adjust the cooking time accordingly.
Looking for more delicious Cajun style recipes? Use our Cajun Spice to try our Blackened Salmon or Grilled Shrimp Po' Boys with Cajun Remoulade recipes. Or, try our other spices to make Portobello and Black-Eyed Pea Gumbo or Cajun Shrimp Pasta!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Jambalaya
Serves
6-8 servings
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Piquant Post spice you'll need: Cajun Spice
Ingredients
2 Tbsp olive oil
1 lb vegan sausage, cut into bite sized pieces
1 onion, diced
3 bell pepper, diced
4 celery stalks, sliced
6 garlic cloves, minced
2 Tbsp tomato paste
1 Tbsp Piquant Post Cajun Spice
Salt and pepper to taste
1 1/2 cups medium grain white or brown rice
3 cups vegetable stock (or water)
Garnish: chopped jalapeno, chopped cilantro
Instructions
Heat the olive oil in a sauté pan over medium heat. Add the pieces of vegan sausage and sauté for 5-7 minutes, or until browned. Remove from the pan and set aside.
To the same pan add the diced onion, bell pepper, and celery. Sauté for another 5 minutes or until the onion is soft and translucent. Add the garlic, tomato paste and Piquant Post Cajun Spice. Sauté for 2 more minutes, stirring well to combine.
Season to taste with salt and pepper, then add the rice and vegetable stock. Bring to a simmer and cover. Cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
When the rice is done, remove from the heat and stir in the pieces of cooked sausage. Season to taste with salt and pepper as desired. Serve garnished with chopped cilantro and slices of jalapeño.
Notes
If you prefer a spicier jambalaya, you can add more Cajun Spice, add chopped jalapeños or a pinch of cayenne pepper.
Zucchini or eggplant can be added to the vegetable mix for extra variety.
When dicing the vegetables, try to keep them in uniform sizes to ensure even cooking. If you're short on time, you can also find pre-cut vegetables at the grocery store to save some effort.
To enhance the umami in your vegan jambalaya, you can add a splash of soy sauce or tamari. This will add depth and richness to the dish, akin to the savory flavors from traditional meat-based jambalaya.
If you prefer milder flavors, start with a smaller quantity of our Cajun Spice and add more gradually to taste.
Vegan jambalaya tastes even better the next day as the flavors continue to develop. Consider making a larger batch and store leftovers in the refrigerator for a quick and delicious meal throughout the week. It can also be frozen in airtight containers for longer storage.
While jambalaya is a complete meal on its own, you can serve it with a side of crusty bread, cornbread, or a fresh green salad for a well-rounded and satisfying meal.
If you'd like to pair your jambalaya with wine, a light-bodied red such as Pinot Noir or a crisp white like Sauvignon Blanc can complement the flavors nicely.
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