One Pot Creole Vegan Jambalaya

One-Pot Creole Vegan Jambalaya with Kidney Beans and Plant-Based Sausage

One-Pot Creole Vegan Jambalaya with Plant-Based Sausage

Servings 24 servings


  • 2 Tbsp olive oil or 1/2 cup water
  • 2 medium onions, diced
  • 8 cloves garlic, minced
  • 6 bell peppers, diced
  • 4 celery stalks, diced
  • 2 tsp smoked paprika
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 14 oz cans crushed tomatoes
  • 3 cups dry long-grain rice
  • 7 cups vegetable broth
  • 2 14oz cans red kidney beans, drained and rinsed
  • 8 vegan sausages (Field Roast is a good brand)
  • 2 tsp salt
  • sliced green onions
  • chopped parsley
  • Hot sauce


  • Cook plant-based sausage according to package directions
  • In a large pan, heat oil or water over medium-high heat, add onion, garlic, celery and bell peppers. Saute for 5 minutes. Add the smoked paprika, thyme, oregano and saute 1 more minute.
  • Add the crushed tomatoes, rice, and broth. Bring to a boil, reduce heat, then cover partially and simmer on low for 20-25 minutes, stirring every 5 minutes or so to keep the rice from sticking to the bottom of the pan.
  • In the last 5 minutes, add the beans and vegan sausage and cook until warmed through. Serve with toppings of choice.

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