This one-pot meal is adapted from my Creole grandmother's recipe. When veganizing recipes it’s really important to find ways to add tons of seasoning (and love) to your plant-based dish. For this smoky vegan jambalaya, I do include plant-based sausage, which brings a lot of that Creole nostalgia, but I also create a smoky, spicy broth so that every grain of rice is penetrated with an explosion of flavor. Toasting the rice in the pot with the vegetables first, instead of just adding it to the simmering liquid, infuses the rice with flavor and also results in fluffy, separate grains.
This recipe was excerpted from 'Unbelievably Vegan' by Charity Morgan. Buy the full book on Amazon. This plant-based jambalaya appears in our Vegan Comfort Food Meal Plan for 2023. Click through for more vegan recipe inspiration →
Recipe information
Yield
Serves 10
Ingredients
For the Smoke Signal
For the Creole-Cajun Seasoning
For the vegan jambalaya
Preparation
Make the Smoke Signal
Step 1
In a small bowl, combine the Worcestershire sauce, liquid smoke, hickory-smoked salt, paprika, and hot sauce. Stir well to combine and make sure the sugar and salt are dissolved. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Make the Creole Cajun Seasoning
Step 2
In a small bowl, combine the sweet paprika, onion powder, garlic powder, thyme, salt, black pepper, white pepper, oregano, cayenne, and smoked paprika (if using). Use immediately or store in an airtight container in a cool dry place for up to 6 months. Stir or shake before using.
Make the jambalaya
Step 3
In a medium bowl, combine the broth, hot sauce, and Smoke Signal; set aside.
Step 4
Heat a large pot or Dutch oven over medium-high heat. When very hot, add 2 tablespoons of the oil. Once the oil is hot and shimmering, add the sausage. Cook, stirring occasionally, until the edges are crisp, 3 to 5 minutes. Transfer to a plate.
Step 5
To the same pot, add the remaining 1 tablespoon oil along with the celery, onion, and bell pepper.
Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Add the rice and cook, stirring frequently, until toasted, 3 to 5 minutes.Step 6
Add the garlic and Creole-Cajun Seasoning and sauté until fragrant, 30 to 60 seconds. Add the broth mixture, tomatoes, bay leaves, sausage, scallions, salt, and pepper. Stir, then cover and bring to a simmer. Reduce the heat to medium-low and cook until the rice is tender, 30 to 35 minutes. Remove from the heat and let stand, covered, for 10 minutes. Discard the bay leaves. Garnish with parsley or scallions and serve.
Recipe notes
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