Main dish, vegetarian

Vegan Jambalaya


You won't miss the meat in this healthy jambalaya recipe. Vegan smoked sausage takes its place while the classic "trinity" of vegetables—onion, red bell pepper and celery—get a kick from jalapeño peppers. And everything is cooked in one skillet, which means cleanup is a breeze!
Prep time 25
Cook Time 20
Total Time 45
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Nutritional Information

Makes: 6 Servings
Calories 263kcal
Fat 7g
Saturated Fat 1g
Sodium 398mg
Carbohydrates 42g
Dietary Fiber 5g
Total sugars 8g
Protein 8g
Potassium 244mg


STEP 1 Heat oil in a large skillet over medium-high heat. Add sausage; cook, stirring often, until browned, 4 to 5 minutes. Add onion, bell pepper, celery and jalapeños; cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add rice; stir until coated. Add broth, tomatoes and their juice, pepper and salt; let the mixture come to a boil. Reduce heat to medium-low; cover and simmer until the rice is tender, about 20 minutes. Sprinkle with scallions.
© Dotdash Meredith. All rights reserved. Used with permission.


1 tablespoon canola oil

6 ounces vegan spicy smoked sausage, casings removed , sausage chopped

2 cups chopped onion

1 cup chopped red bell pepper

1 cup chopped celery

2 medium jalapeño peppers , seeded and minced

1 cup long-grain white rice

2 cups low-sodium vegetable broth

1 15-ounce can no-salt-added diced tomatoes , undrained

½ teaspoon ground pepper

¼ teaspoon salt

½ cup chopped scallions

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