One-Pot Vegan Jambalaya

2.7 (11 reviews)

One-Pot Vegan Jambalaya



  • 2 Tbsp.  olive oil
  • 1 white or yellow onion, chopped
  • 3 bell peppers, chopped
  • 3 celery stalks, sliced
  • 2-3 garlic cloves, minced
  • 2 cups grape tomatoes
  • Salt and pepper, to taste
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp.  paprika
  • 1/2 tsp.  dried oregano
  • 1/2 tsp.  ground thyme
  • 3 cups  vegetable broth
  • 1 tsp. vegan Worcestershire sauce (try Annie’s)
  • 3 bay leaves
  • 1 cup uncooked brown rice
  • 1 cup mushrooms, chopped (optional)
  • 1 cup  vegan chick’n, cut into small pieces
  • 4 vegan sausages, sliced (try Cajun-Style Artisan Tofurky Andouille Sausages)


  • In a large saucepan, heat the olive oil on medium-high. Add the onion, bell pepper, celery, garlic, and tomatoes. Cook for a couple of minutes. Add the salt, pepper, cayenne, paprika, oregano, and thyme. Cook for 1 minute.
  • Stir in the broth, vegan Worcestershire sauce, and bay leaves. Bring to a boil and add the rice. Reduce the heat to a simmer and cook for 20 to 30 minutes, stirring occasionally and adding more broth if necessary.
  • When the rice is almost done, stir in the mushrooms, vegan chick’n and sausage. Cook until heated through and serve.

Makes 6 to 8 servings

Rated 2.7/5 based on 11 reviews

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