This gluten free and vegan jambalaya recipe is inspired by the classic cajun-creole comfort dish and is the perfect way to spice up dinner for the family.
There is nothing that screams comfort food like a savory bowl of homemade jambalaya. The way that all of the meat, seafood, rice, and seasonings blend together to create the most delicious dish is something you can’t beat! Don’t get me wrong – I love traditional jambalaya. However, as I’m trying to eat more plant-based meals, I was inspired to make this vegan jambalaya recipe that everyone can enjoy.
Table of contents
Why This Recipe Works
Whether you’re looking for a new meal to add to your weekly rotation at home or entertaining friends, this vegan jambalaya recipe is guaranteed to be a hit. Traditional jambalaya is typically already gluten-free, which is a win for those with dietary restrictions but here are a few more reasons why we are lovin’ this recipe right now
- Vegan & high in plant-based protein (~12 grams per serving)
- Easy to make – only 5 simple steps!
- The perfect meal prep dish
Spicy Vegan Sausage – it’s not jambalaya without sausage! Many people don’t realize that vegan sausage can contain almost as much protein as regular sausage. This brand has 16 grams of protein per link! It’s typically made with pea protein + seasonings.
Kidney Beans – Kidney beans are another great addition to add some plant-based protein and fiber to the mix.
Cajun or Creole Seasoning – This seasoning is vital in making this dish taste just like traditional jambalaya. You can totally make your own cajun seasoning or you can buy it from any local grocery store!
Uncooked Rice – What makes this recipe even easier to make is that the rice will cook itself while simmering with the other ingredients. Meaning less dishes and mess to clean up!
How To Make This Recipe
Step 1: Sautee onion, garlic, bell peppers, and celery until soft. Stir in crushed tomatoes and add seasonings – tamari, cajun seasoning, thyme, cayenne pepper, thyme, salt, and pepper. Then, stir in vegan sausage.
Step 2: Add the uncooked rice and veggie broth. Bring to a boil and reduce heat to a simmer for 20-25 minutes or until liquid is fully absorbed and rice is fully cooked.
Step 3: Add kidney beans and stir to combine. Cook for an extra 1-2 minutes.
You can use any type of rice you like in this recipe – I recommend trying this vegan jambalaya using brown rice for some extra added fiber and micronutrients.
If you need to ensure this recipe stays gluten-free for those with dietary restrictions, make sure to check the nutrition label on packaged ingredients.
Customize your spice! In the recipe card, we measured out 2 tbsp on cajun/creole seasoning, but feel free to adjust based on preferences!
This vegan jambalaya recipe is the perfect meal prep dish to pull from throughout the week. Just make sure to store it in an airtight container and use within 3-4 days.
Surprisingly, yes!! This recipe stays good in the freezer for up to 6 months. When ready to eat, place in the fridge the night before then microwave when ready.
Traditional jambalaya typically contains andouille sausage, shrimp, and/or chicken. In this recipe we added our own vegan sausage + kidney beans for plant-based protein.
More Recipes You May Like
Feeling inspired after making this delicious vegan jambalaya? Check out some of my favorite vegan and gluten-free lunch/dinner recipes below!
- TOFU TACOS WITH PEANUT SAUCE (VEGAN & GLUTEN FREE SUMMER DINNER)
- VEGAN BURRITO BOWL WITH SPAGHETTI SQUASH (GLUTEN FREE)
- UNSTUFFED CABBAGE ROLL SOUP (VEGAN & GLUTEN FREE)
- QUINOA BURGER WITH WALNUTS (VEGAN & GLUTEN FREE)
Have you tried this gluten-free & vegan jambalaya recipe? What are some of your other favorite cajun/creole recipes? Leave me a comment below with your thoughts!
Vegan Jambalaya Recipe (Gluten Free)
- 1 onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 1 can crushed tomatoes
- 1 pack spicy vegan sausage diced
- 1 cup uncooked rice
- 3 cups vegetable broth
- 1 cup kidney beans
- 1 tbsp soy sauce or tamari
- 2 tbsp cajun or creole seasoning
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- salt and pepper
- sliced green onion
- Add oil to skillet or large pot. Sautee the onion, garlic, bell peppers and celery until soft. (about 5 minutes).
- Stir in the crushed tomatoes and add seasonings –tamari, cajun seasoning, thyme, cayenne pepper, thyme, salt, and pepper.
- Stir in the vegan sausage.
- Add in the uncooked rice and veggie broth. Bring to a boil and reduce heat to a simmer. Let simmer for 20-25 minutes or untilliquid is fully absorbed and rice is fully cooked.
- Add kidney beans and stir to combine. Cook for an extra 1-2 minutes.
- Serve with sliced green onion and parsley.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.