I’ve been looking to expand into a little more Cajun and Creole cooking and adding a few dishes from that region into my repertoire, so I’m very excited to be presenting this vegan Jambalaya recipe. I’ve used ingredients that get us as close to the original version as possible, such as vegan chorizo sausage and vegan chicken, in addition to the essential onion, celery and pepper that is common throughout jambalaya.
Jambalaya is a Louisiana-born dish, though there is some dispute as to its original influences. France and Spain are the most obvious, but there are also links to West Africa, due to the trans-Atlantic slave trade (Source: Wikipedia). The version I have made here is close to the Creole Jambalaya, with its use of tomatoes in the stock and the cooking method I have adopted is very similar to the Spanish Paella (stir the rice at the beginning, then leave it alone). This cooking method requires sufficient stock to allow the rice to cook thoroughly before the liquid is completely drained. It is therefore important to keep an eye on the dish during cooking and add more water as and when it is required. I added about 200ml of water to the original 1.5 litres of veg stock.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
This is a very exciting rice dish that is perfect for serving up when you have a small crowd of people (the recipe here will serve 6). Have it either as the main meal or as an accompaniment to something else. If there are less than 4 or 6 of you to feed then, as long as you are using ingredients that haven’t already been frozen, portion the rest out and store it in the freezer for further use.
This dish is best made in a wide and shallow frying pan, something like a paella dish. A large wok is a good alternative if you don’t have one.
What you need to make this Vegan Jambalaya:
Vegan chorizo sausage:
Fresh vegan chorizo sausage is fairly easy to get hold of now. I get mine from Morison’s. You can use frozen too, but defrost it before hand and don’t refreeze the final dish.
Vegan chicken is again extremely common now in supermarkets, and there are plenty of fresh versions to choose from. I went for the What The Cluck brand, more for its appearance than for any other reason. These vegan meat replacements give the jambalaya some authenticity, but if you don’t like eating them, you can switch to your favourite vegetables. Mushrooms and aubergines will work well.
Long Grain Rice:
Standard long grain rice will work perfectly for this dish. Give it a little wash first to remove some of the starch and let it drain before adding it to the pan.
This spice blend is a must for a lot of Cajun and Creole cooking, but is also useful in many other dishes. You can pick up a pot at any supermarket and keep it on hand for other recipes.
Onions, Peppers and Celery:
They call these the holy trinity of Jambalaya and is common throughout most recipes.
You can easily make this recipe gluten-free by choosing gluten-free versions of the vegan meat substitutes.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Easy to make gluten-free.
- 3 tbsp olive oil
- 8 vegan chorizo sausages cut into 2cm pieces
- 160-200 g vegan chicken torn or diced into bite sized pieces
- 2 heaped tsp Cajun seasoning
- 3 more tbsp olive oil
- 2 red onions diced
- 3 sticks celery thinly sliced
- 2 peppers deseeded and diced
- 5 cloves garlic chopped
- 500 g long grain rice washed in a couple of changes of cold water and then drained
- 1.5 litres vegetable stock
- 1 can chopped tomatoes
- 3 tbsp more of Cajun seasoning
- 2 tbsp dried oregano
- 12 cherry tomatoes halved
- About 200ml of additional water if required
- Using a paella dish or large frying pan or wok, heat the first 3 tbsp of olive oil and fry the vegan chorizo sausage and chicken together for about 8 minutes, or until browned. Now add the first Cajun seasoning, mix in and cook for another 2-3 minutes. Empty out into a dish to add later and deglaze the pan if needed by boiling a little bit of water in it.
- Wipe the pan clean and heat the 2nd batch of olive oil, then cook the onions, celery and peppers for another 8-10 minutes, on a medium-low heat, until soft and just a little browned.
- Now put in the garlic and cook for another couple of minutes, until the flavours come through.
- Add the rice and stir in, cooking for another couple of minutes to fully coat in the oil. Pour in the veg stock and the canned tomatoes and add the 2nd Cajun seasoning, along with the oregano. Stir through to mix while it comes to the boil, then turn down to a very gentle simmer.
- Spread the vegan chorizo sausage and chicken over the top of the rice and add the cherry tomatoes, seed side up. Cook very gently, uncovered, for about 30-40 minutes, until the rice is tender and the water has gone. Do not stir the rice at all. You can add the extra water as and when you see it running too low.
- Allow to rest for 10 minutes before serving.
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes here
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,
This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry. If you don’t have an air-fryer, you can either sauté or roast
This is such an easy soup to make and perfect for autumn and winter. Thick, warming and full of flavour, this Roasted Squash and Smoked Aubergine Soup will be a regular feature at your dinner table. I used the red onion squash for this recipe, but you can just as easily swap it for any
Autumn is always an exciting time when it comes to food, with the harvest of so much fruit and veg that is actually in season, and the arrival of a few items we only see at this time of year. One of those, of course, is the pumpkin. Pumpkins hit our stores in October but
I’ve been meaning to post a vegan Moussaka for some time but it’s one of those recipes I hadn’t yet got around to doing (there are many of them). Recipes for moussaka vary considerably from region to region and it is a popular dish throughout the Balkans and the Middle East. We are perhaps more
The vindaloo curry began its life in Goa and is based on the Portuguese dish Carne de Vinha D’alhos. The actual translation for Vindaloo is Wine with Garlic, but the wine in the Portuguese version has long since been substituted for vinegar. This curry is revered in Britain as a hot dish attempted only by
Not everyone will like vegan black pudding. I happened to like it before I went vegan and love the plant-based version. My wife, however, can’t stand it. As far as I know, there is only one company that makes them and they are the Bury Black Pudding company. You can buy it at Asda, or
We’re often missing ideas for a good Sunday or Christmas vegan main dish. I try to come up with something new most years, in order to have a little bit of variety and some options to choose from. This Vegan Mince and Chestnut Pie I came up with about 3 years ago but had yet