Jambalaya – Vegan & Gluten Free

Jambalaya – Vegan & Gluten Free

Hot sausage Jambalaya, spicy rice and fresh veggies. A delicious one pot recipe that is easy and full of flavor. Smoked Tofu adds a deep note that perfectly compliments the hot sausage and fresh tomatoes. We like to add mushrooms for a little extra ‘meaty’ texture in the dish. Mushrooms mix well with the rice and peppers to really help balance out the flavor profiles. Especially when working with hot sausage and tons of spice!

This dish is definitely a spicy one, if you’re cooking for people that hate heat, we would take it easy on the added spice. A mild sausage is also a great substitution when cooking for children or people that aren’t into heat. A wonderful bonus of this dish is the rice. A built in starch? Yes thank you, like hello of course. The rice is definitely what takes jambalaya to the next level. Rice does an amazing job of really giving the sausage a place to shine through!

vegan gluten free jambalaya

Print Recipe
Jambalaya
Smoked Tofu, Hot Sausage and Fresh Tomatoes dance around in a base of neutral rice. Creole Spice is the perfect pop of flavor for that authentic Louisiana taste!
vegan sausage jambalaya
Cuisine Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Cuisine Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
vegan sausage jambalaya
Instructions
  1. Bring a large skillet to medium heat and add beyond sausage. Cook for 7 minutes, turning often. Set sausage aside to cool.
  2. In the same pan add oil, tofu, onion, mushrooms, bell pepper, tomatoes and celery. Saute for 5 minutes, veggies should be softening but not fully cooked.
  3. In the same pan add vegetable broth, rice and all of the spices. Stir everything together. Bring to a boil, cover and reduce to a gentle simmer.
  4. Cook for about 20 minutes. The rice should be cooked and all liquid fully absorbed.
  5. Slice beyond sausage in to 1/4 inch pieces and stir in to jambalaya.
  6. Garnish with the juice from half a lime.


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