Vegan Creole Jambalaya

Yields: 3 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 40 Mins Total Time: 50 Mins

Vegan jambalaya is one of my absolute favourite things to eat on a shitty rainy day. Sticky and rich with a spicy warmth, it is like a hug from the inside. Jambalaya is the real thing, an honest to God, American-born, southern Louisiana invention, infused with the palate of the African, Spanish and French. Creole jambalaya (red) differs from Cajun jambalaya (brown) due to its use of tomatoes, which were not available in the swamps and prairies of the time.

Creole cooking is about layering flavours, so as much as you are tempted to just throw everything into the pot at the same time, don’t do it. I mean, it will still be edible, so if you can’t be bothered, that’s fair enough, but just know that the final vegan jambalaya will not blow your mind as it should.

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0/19 Ingredients
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    Main Ingredients
  • Seasoning


0/7 Instructions
  • Slice the vegan sausage and seitan. Diced the onion, bell pepper, celery, okra and chilli. Mince the garlic.
  • Heat 1 tbsp of oil in a deep non-stick pot on medium heat and fry the vegan sausage until cooked and brown. Set aside. If your vegan sausages are firm and can hold up to half an hour of cooking in moisture then you may leave them in the pan.
  • Add the remaining 2 tbsp of oil into the pot and cook the onions until translucent, then add bell pepper, celery, chilli. Then add the seitan. Add the garlic last, after the celery has softened. While this is all happening, wash and rinse the rice.
  • Stir in the uncooked rice, making sure that every grain is mixed well into the "holy trinity" of vegetables. Then add the diced tomatoes, bay leaf, dried thyme, oregano, cayenne pepper and Cajun/Creole seasoning.
  • Once the tomato-y mixture starts to bubble, add the vegetable stock. Mix well, then turn the heat down to low, pop the lid on, and go do something else for ten minutes.
  • When you get back, give the rice a stir to make sure it doesn't stick to the bottom, and check again in five minutes. Much of the liquid should have been absorbed by now, and this is the time to sample the rice and add salt, black pepper, and any other spices to taste. Don't forget the okra! This is where it joins the pot. The gumminess of the okra will act as an extra binder to the rice.
  • Five minutes later, you should be about ready to have a religious experience. Stir the sausage from before back into the fold and turn the flame off. Let it sit with the cover on for about ten minutes. Serve by itself or with crusty bread.


If you are not sure how spicy you like it, I would recommend that you start with less chilli and cayenne pepper.

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