This vegan jambalaya recipe is comfort food Cajun style! Loaded with rice, veggies, and plant-based sausage, this is a hearty meal that’s flavourful and satisfying.
Jambalaya is a classic Creole and Cajun dish that originates from Louisiana, and like most Cajun food, it’s known for its big, bold flavours. Traditionally, jambalaya is a one-pot dish consisting of rice, a variety of meats such as sausage, chicken, and seafood, and a blend of vegetables and spices, along with the “Cajun trinity” of onions, bell peppers, and celery.
Like my vegan Cajun chicken pasta and dirty rice recipe, this vegan jambalaya has all the bold flavours of the traditional dish, but plant-based sausage and vegetable broth make it completely meatless.
Why You’ll Love This Vegan Jambalaya Recipe
- A complete dinner in one pot . This vegan jambalaya is a perfect one-pot meal with vegan sausage, rice, and veggies all together in a single dish.
- Big flavours . If you love dishes like Jamaican jerk tofu , you will appreciate this vegan jambalaya recipe. It’s not just spicy—there are layers and layers of flavour here!
- Fantastic for meal prep . This is one of those recipes that tastes even better after a day or two in the fridge as the flavours meld even more. I love making a big pot on Sunday to have for lunch during the work week.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Vegan Cajun sausage – If you can’t find Cajun sausage, any spicy vegan sausage will do.
- Vegan butter – I always like to use my homemade vegan butter .
- Flour
- Vegetables – Yellow onion, green bell pepper, red bell pepper, and celery.
- Cajun seasoning – Different brands have different ingredients and ratios, but Cajun seasoning typically consists of paprika, garlic and onion powder, thyme, oregano, black pepper, and cayenne pepper.
- Garlic
- Basmati rice – Basmati has an earthy, nutty flavour that is fantastic in this vegan jambalaya.
- Diced tomatoes
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Herbs – Dried basil and dried thyme.
- Salt and pepper
How to Make Vegan Jambalaya
- Brown the sausage. Heat the oil in a skillet set over medium-high and cook the sausage until it’s browned. Transfer to a plate.
- Make a roux. Lower the heat to medium and melt the butter. Whisk in the flour and cook, whisking, until it’s lightly browned.
- Sauté the veggies. Add the vegetables to the pan with the Cajun seasoning. Cook until softened, then stir in the garlic and cook until fragrant.
- Toast the rice. Add the rice to the pan and cook for 1 minute, or until it’s toasted.
- Simmer. Stir in the tomatoes, broth, and dried herbs. Add the sausage to the pot. Bring to a boil, then reduce the heat and simmer until the rice is cooked through, stirring occasionally.
- Finish. Season to taste with salt and pepper, then serve.
Tips for Success
- Make sure the roux is browned . The roux is the base of this dish and gives it a rich flavour. Be sure to cook it long enough so that it turns a deep golden brown; under-cooked roux has a raw flour flavour, which isn’t what you want!
- Add more liquid if needed . If, when checking on the jambalaya, it seems dry, pour more broth or water into the pot.
- Prep all ingredients beforehand . This recipe comes together quickly, so make sure you have all your ingredients measured and ready before starting.
Serving Suggestions
This vegan jambalaya is a one-dish dinner, but that doesn’t mean you can’t serve something on the side! I like serving it with no-knead bread or even olive bread or vegan dinner rolls to sop up what’s left at the bottom of the bowl. Vegan cornbread muffins would be great too!
How to Store Leftovers
Leftover vegan jambalaya can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or on the stovetop over medium heat; add a splash of broth or water to loosen it up if you need to.
Can This Recipe Be Frozen?
For longer storage, you can freeze vegan jambalaya in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Rice Dishes
- Jamaican Rice and Peas
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
- Korean (Gochujang) Tofu Rice Bowls
Ingredients
- 2 tablespoons olive oil , 30 ml
- 14 ounces vegan Cajun sausage , sliced into rounds 397 grams
- 3 tablespoons vegan butter , 42 grams
- 2 tablespoons flour , 14 grams
- 1 yellow onion , chopped
- 1 green bell pepper , diced
- 1 red bell pepper , diced
- 3 ribs of celery , sliced
- 3 tablespoons Cajun seasoning , 21 grams
- 4 cloves garlic , minced
- 1 ¼ cups basmati rice , 262.5 grams
- 1 (14.5-ounce) can diced tomatoes , 411 grams
- 2 ¾ cups vegetable broth , 651 ml
- 2 teaspoons dried basil , 2.8 grams
- 1 teaspoon dried thyme , 1.4 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the vegan sausage and saute until browned. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium and add the vegan butter to the pan. Once the butter has melted, whisk in the flour. Continue whisking for another minute or so.
- Add the onion, green bell pepper, red bell pepper, and celery to the pan and season with Cajun seasoning. Saute until the veggies have softened. Add the garlic and saute for an additional minute.
- Add the rice to the pan and saute for 1 minute.
- Stir in the diced tomatoes and vegetable broth and season with basil and thyme. Add the sausage back to the pot. Turn the heat to medium-high and bring the broth to a boil. Reduce the heat to low and simmer, stirring occasionally, until the broth has evaporated and the rice is cooked through. If you need to add extra broth, you can.
- Taste the jambalaya and season with salt and pepper if needed.
Notes
Vegan Jambalaya
Ingredients
- 2 tablespoons olive oil 30 ml
- 14 ounces vegan Cajun sausage sliced into rounds 397 grams
- 3 tablespoons vegan butter 42 grams
- 2 tablespoons flour 14 grams
- 1 yellow onion chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 ribs of celery sliced
- 3 tablespoons Cajun seasoning 21 grams
- 4 cloves garlic minced
- 1 ¼ cups basmati rice 262.5 grams
- 1 (14.5-ounce) can diced tomatoes 411 grams
- 2 ¾ cups vegetable broth 651 ml
- 2 teaspoons dried basil 2.8 grams
- 1 teaspoon dried thyme 1.4 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the vegan sausage and saute until browned. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium and add the vegan butter to the pan. Once the butter has melted, whisk in the flour. Continue whisking for another minute or so.
- Add the onion, green bell pepper, red bell pepper, and celery to the pan and season with Cajun seasoning. Saute until the veggies have softened. Add the garlic and saute for an additional minute.
- Add the rice to the pan and saute for 1 minute.
- Stir in the diced tomatoes and vegetable broth and season with basil and thyme. Add the sausage back to the pot. Turn the heat to medium-high and bring the broth to a boil. Reduce the heat to low and simmer, stirring occasionally, until the broth has evaporated and the rice is cooked through. If you need to add extra broth, you can.
- Taste the jambalaya and season with salt and pepper if needed.
Notes
Nutrition
Vegan Jambalaya https://jessicainthekitchen.com/vegan-jambalaya/ June 24, 2024
Fire up your grill and make elotes ! This Mexican street corn is grilled to smoky perfection then smothered in vegan mayo, cheese, and lime crema.
Grilled corn is a delicious side dish on its own, but it becomes extra special with the addition of vegan Parmesan cheese, mayonnaise, and the bomb lime crema. Once you try elotes, you are never going to want corn any other way! (Okay, maybe corn nuggets are an exception.) This is one of my favourites for summer grilling season and it’s a recipe we make for both weeknight dinners and weekend get-togethers with friends.
Why You’ll Love This Elotes Recipe
- It’s vegan . Unlike traditional Mexican street corn, this recipe uses plant-based alternatives for the cheese and mayonnaise, which means you can finally enjoy elotes as a vegan!
- Full of flavour . The combination of smoky and sweet grilled corn, creamy mayonnaise, tangy lime crema, and savory Parmesan cheese means every single bite is jam-packed with flavour.
- Always a crowd-pleaser . Make this for a backyard barbecue and watch it disappear! No one can resist the deliciousness of grilled corn smothered in creamy toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Corn – The highlight of summer! Go to your farmers market or a local farm stand for the freshest, most delicious corn.
- Vegan mayonnaise – You can use homemade vegan mayonnaise or store-bought.
- Seasonings – Garlic powder and red chili powder infuse this recipe with flavour.
- Vegan Parmesan cheese – You can make vegan Parmesan or use store-bought. Nutritional yeast also works.
- Chopped cilantro
- Vegan feta cheese – My vegan feta cheese recipe is perfect for this!
For the Lime Crema:
- Vegan Greek yogurt – Make sure it’s plain.
- Lime juice – I recommend fresh lime juice for the best flavour.
- Garlic
- Water – Only if you need to thin the sauce a bit. This will depend on the consistency of the yogurt you use.
- Sea salt and ground black pepper
- Lime wedges
How to Make Elotes (Mexican Street Corn)
- Make the crema . Stir all of the crema ingredients in a bowl and refrigerate while you work on the rest of the recipe.
- Grill the corn . Set the corn on a grill heated to high and cook for 10 to 15 minutes, turning often.
- Husk the corn . Carefully remove the corn from the grill. Remove the husks and silk.
- Make the mayo mixture . Mix the vegan mayonnaise, garlic powder, and chili powder. Brush this onto the corn.
- Assemble . Drizzle the lime crema over the corn, then add more chili powder, vegan Parmesan, and feta. Serve with lime wedges.
Tips for Success
- Choose fresh corn . Fresh corn on the cob will yield the best results. Look for corn with bright green husks and moist silk at the top. When you feel the top of the ear of corn, the kernels should feel plump.
- Rotate frequently . Turning the corn often while it’s on the grill ensures even cooking and prevents burning. Don’t just put the corn on the grill and walk away!
- Serve immediately . Elotes are best enjoyed fresh off the grill while the toppings are still warm and melty.
Serving Suggestions
Tacos are my favourite pairing for this Mexican street corn recipe. Try my jackfruit tacos , vegan birria tacos , or crispy beer-battered vegan fish tacos . Since you’re firing up the grill anyway, these easy grillable veggie burgers would also be great served alongside elotes!
How to Store Leftovers
If you have any leftovers (which is unlikely), you can store them in an airtight container in the fridge for up to 2 days. Rather than storing the whole ears of corn, which can be unwieldy, I recommend slicing the kernels off the cob. This is easier to store and reheat.
You can reheat the elotes in the microwave or in a skillet over medium heat. You can also eat it like a cold salad or use it as a topping for tacos.
Can I Freeze This Recipe?
I also recommend removing the kernels from the cob if you are freezing this recipe. Store the elotes in an airtight container or freezer bag for up to 3 months; thaw in the refrigerator before serving.
More Vegan Corn Recipes
- Corn Soufflé
- Corn Succotash
- How to Make Vegan Creamed Corn
- 15 Minute Black Bean and Corn Quesadillas
- Quinoa and Corn Salad with Honey-Lime Dressing
Ingredients
- 6 ears corn , unhusked
- 1/4 cup Vegan mayonnaise
- 1/2 teaspoon Garlic powder
- Red Chili powder , to taste
- 1/4 cup vegan Parmesan cheese
- Chopped Cilantro , for garnish
- vegan feta cheese , optional
Lime Crema
- 1/4 cup Greek vegan yogurt
- 2 teaspoons lime juice
- 1/2 tsp finely minced garlic
- 1 tablespoon water , optional
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- lime wedges , for garnish
Instructions
Lime Crema
In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
Heat your grill on high. Place the corn directly over the heat and grill for 10-15 minutes, turning often.
Remove corn from grill and remove the husks and silk strings from the corn. Mix together vegan mayonnaise, garlic powder and some red chili powder and brush on corns while hot.
Drizzle the lime crema over the top.
Sprinklesome more red chili powder, vegan parmesan cheese, and crumbled vegan feta cheese.
Serve with the lime wedges to squeeze over the corn and enjoy!
