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Vegan Jambalaya

Vegan Jambalaya
    • Prep time:
    • Cooking time:
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  • Serves: 4

This vegan jambalaya recipe makes a comforting, southern-style meal for dinner. Ready in 45 mins with delicious sticky rice, sweet potato, vegan sausages, and Cajun flavours.


  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 sticks celery, diced
  • 1 large sweet potato, peeled and diced
  • 2 tsp smoked paprika powder
  • 2 tsp Cajun/Creole seasoning (cayenne pepper)
  • ½ tsp dried thyme/1 tsp fresh chopped thyme
  • ¼ teaspoon crushed red pepper flakes
  • 2-4 cloves garlic, crushed
  • 1 or 2 bell peppers, diced
  • 1 courgette, diced
  • 6 vegan sausages, sliced. Vegan Chorizo sausages for preference
  • 1 cup long grain rice
  • 1 tin chopped tomatoes
  • 2-3 cups hot vegetable stock
  • Black pepper, to taste


If you want to try making this Vegan Jambalaya recipe, follow the below stages.

Stage 1

Heat the oil in a large pan, then add the onion and celery. Cook for 2 minutes.

Tip in the sweet potato and cook for a few more minutes on a medium heat. 

Pour in the herbs and spices and stir well to mix them in.

Stage 2

Add the garlic, bell pepper, courgette and chopped sausage to the pan, and cook for a further 5 minutes. 

The Vegan Jambalaya recipe - ingredients cooking in a red saucepan

Stage 3

Stir in the rice and then add the tinned tomatoes and 2 cups of stock. Bring to the boil and then reduce to a simmer.

Put the lid on the pan and simmer for around 30 minutes, or until the rice is tender and most of the liquid has been absorbed. (You may need to add some of the extra stock as the rice is cooking.)

The Vegan Jambalaya resting in the pan after the most of the liquid has been absorbed

Stage 4

Serve this vegan jambalaya piping hot with some finely chopped parsley, slices of jalapeño, or a drizzle of hot sauce.

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Alternative: Swap the veggie sausages for a tin of drained red kidney beans or chickpeas.

This vegan jambalaya freezes very well too. Thaw it in the fridge the day before serving.