Vegan Jambalaya

Two forks in a finished dish of vegan jambalaya.

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5 from 2 votes

Packed with plant based protein, lots of veggies, and smoky flavor, this Vegan Jambalaya is hearty and comforting!

Prep Time20

Cook Time35

Total Time55

Course: Entrées

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 406kcal

Author: Jenn Sebestyen

Equipment

Ingredients

6 cups low-sodium vegetable broth divided (or 4 cups water and 2 cups broth)
4 ounces Improved Nature Nature's PRIME Chunks
3 tablespoons oil divided
2 vegan sausages sliced into bite size rounds
1 tablespoon poultry seasoning
1 tablespoon nutritional yeast
2 tablespoons coconut aminos or tamari
1 yellow onion diced
1 green bell pepper seeded
1 red bell pepper seeded
2 ribs celery diced
3 garlic cloves minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon celery salt
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
¼ teaspoon crushed red pepper flakes optional
28 ounces crushed tomatoes
1 ½ cups Jasmine rice or other long grain white rice
2 green onions sliced
¼ cup chopped fresh parsley
¼ cup hot sauce optional

Instructions

Bring 4 cups of vegetable broth (or water) to a boil and pour in the Improved Nature Nature's PRIME chunks. Cook on a low boil for 20 minutes until the chunks are rehydrated and tender. Place a strainer in a large bowl and drain the chunks, reserving the broth (you should have about ¾ cup)! Using the back of a spoon or spatula, press down on the chunks to release as much liquid as possible. Set aside to continue draining.
While the Nature's PRIME chunks are draining, heat 1 tablespoon oil over medium-high heat in a large, deep skillet. Add the vegan sausage slices and sauté for 5 to 6 minutes, turning them over half way, until browned on both sides. Transfer to a plate or bowl and set aside.
In the same skillet, heat another 1 tablespoon of oil and add the drained Nature's PRIME chunks, poultry seasoning, nutritional yeast, and coconut aminos. Stir well to combine. Sauté over medium-high heat until browned, about 5 to 6 minutes. Transfer to the plate with the vegan sausages and set aside.
In the same skillet, heat the remaining tablespoon of oil and sauté the onion over medium heat for 5 to 6 minutes, until soft and translucent.
Add the bell peppers, celery, garlic, thyme, oregano, smoked paprika, celery salt, salt, pepper, and crushed red pepper flakes, if using. Stir well to combine.
Add the crushed tomatoes, reserved broth (you should have about ¾ cup - see note*), 2 more cups of broth, and the rice. Stir well to ensure all of the rice is covered in liquid. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 20 minutes until the rice is tender and cooked through. Stir occasionally so the rice doesn't stick to the bottom of the skillet.
Add the vegan sausage and Nature's PRIME chunks back into the skillet with the rest of the ingredients and stir well to combine.
Garnish with green onions and chopped parsley.
Serve with a few dashes of hot sauce over individual servings, if desired.

Notes

*You should have about ¾ cup of broth reserved after draining the Nature's PRIME chunks. If you have less, add broth or water to make up the difference.

~ Rehydrate the Improved Nature Nature's PRIME Chunks in vegetable broth instead of water for added flavor.

~ Press as much liquid out of the chunks as possible, but reserve the broth to add back into the dish.

~ To save prep time, chop the vegetables while the Nature's PRIME chunks are boiling.

~ Using a bit of oil to sauté the dried herbs and spices will bring out the most flavor. However, if you follow an oil-free diet, you can sauté in water or broth instead. You can also dry sauté the vegan sausages and Nature's PRIME chunks in a non-stick skillet.

~ Add 1 to 2 jalapeño peppers, along with the bell peppers, if you like your food spicy.

~ Use long grain white Jasmine rice, which cooks in just 15 to 20 minutes.

~ Stir occasionally while the dish is simmering so the rice doesn't stick to the bottom of the pot.

~ Serve with green onions, chopped fresh parsley, and several dashes of hot sauce, if you like.

~ To keep this recipe gluten free, choose vegan sausages that are gluten free.

Storage/Freezing

Store leftover vegan jambalaya in an air-tight container in the fridge for 3 to 4 days.

You can also freeze it. Transfer it to a freezer safe container or plastic zip-top bag. It should keep well in the freezer for up to 4 months.

Nutrition