Taste the Flavor Explosion in this Vegan Jambalaya Dish

If you crave the rich flavors of jambalaya but don’t eat meat, you’ll love this vegan jambalaya recipe! It’s loaded with hearty flavors and delicious spices yet comes together with almost no effort in the slow cooker. 

This easy vegetarian jambalaya takes just a few minutes to put together, and then you let the flavors meld in the slow cooker all day. It’s warm and spicy with the rich flavors of vegetarian sausage and lots of vegetables and seasonings. It’s the perfect meal to serve over a bowl of baked rice or with a hunk of homemade cornbread!

Why you’ll love this vegan jambalaya recipe

• So easy - Thanks to the slow cooker, this recipe comes together with minimal effort! It’s so nice to come home to a crockpot full of dinner on a long, cold night. 
• Traditional flavors - This easy recipe uses classic flavors like the Holy Trinity (onion, pepper, and celery), lots of vegetables, and Old Bay to get a rich flavor that will take you right back to the South. It’s so satisfying!
• Hearty & filling - With two types of beans and a heap of vegetables, this homemade vegetarian jambalaya will really fill you up. It’s perfect with some rice or a hunk of bread to top it all off!
• Naturally vegetarian - If you grew up eating jambalaya or love those traditional Cajun flavors, it can be hard to adapt it without animal products! Fortunately, this version is both vegetarian and vegan, so it’s a perfect fit for your plant-based lifestyle.

Ingredients

• Olive oil - Use a little oil to saute the vegetables until tender.
• Vegetables - Dice yellow onion, green bell peppered, and celery and mince garlic. You’ll reserve half of the sauteed vegetables to add at the end to help them keep their texture.
• Beans - You’ll need two cans of beans. Stick with black beans and then either chickpeas or black-eyed peas. Drain and rinse well.
• Crushed tomatoes - These will add a rich tomato flavor and some texture.
• Diced tomatoes - The larger pieces of tomato will add little pops of red and a nice bite of tomato flavor throughout the dish.
• Seasonings - To season this recipe, use dried thyme, Old Bay seasoning, freshly ground black pepper, and salt to taste.
• Vegetarian sausage - Brown your favorite plant-based sausage shortly before serving to keep the pieces whole. 
• Tabasco sauce - Add hot sauce to taste. Save extra to garnish right before serving!

Variations

• Add Kitchen Bouquet - Many jambalaya recipes call for a dark roux, which adds a really savory flavor and thick texture. To keep it simple, add a little splash of Kitchen Bouquet for an extra savory taste.
• Stovetop vegetarian jambalaya - Instead of the slow cooker, you can easily cook everything together in one large pot. Just follow the instructions like normal, but don’t worry about holding back any of the vegetables. Let it simmer for approximately an hour before serving.
• Make it pescatarian - Many jambalaya recipes include shrimp. If you’re pescatarian, feel free to sautee some shrimp with the sausage and let those flavors simmer together.
• Add okra - Okra naturally thickens soups and stews and adds a traditional Southern flavor and texture. Feel free to use frozen okra.

How to Make Vegetarian Jambalaya

The original recipe comes from Fresh from the Vegetarian Slow Cooker by Robin Robertson.

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, green pepper, celery and garlic. Cook about 5-7 minutes until softened.
3. Transfer half of this mixture to an oiled crockpot (slow cooker). Save the other half to add near the end of the cooking time.
4. Add the beans (rinsed and drained) and spices. Stir and cover.
5. Cook on low for 6 to 8 hours.
6. Brown the sausages (cut in bite-sized pieces) over medium heat and add them to the jambalaya.
7. Add a few drops of Tabasco sauce. Stir.
8. Just before serving time, add the remaining peppers and onions mixture to the jambalaya. Stir and continue cooking about 5 minutes until everything is hot.
9. Serve over rice (if desired) with additional hot sauce available for individuals to add to their own meals.

Expert Tips

• Adjust the timing - This dish does not need to slow cook all day; that’s mostly for convenience. If you’d like to eat it sooner, you can easily cook it in your slow cooker on high for 2-3 hours or even make it all at once in your soup pot.
• Build flavor - Jambalaya is typically very flavorful. To get that rich flavor without meat or making a roux, you need to season well with the right spices and saute the vegetables gradually to release their flavors.
• Season as you go - Throughout the day, sample the broth. Check to see if it is seasoned enough or if it needs more salt. 

Recipe FAQs

Does jambalaya have to have meat?

Although jambalaya is traditionally made with a mixture of meats and seafood, you don’t have to make it this way. Instead, you can use vegetarian sausage and some potent spices to replicate those meaty flavors without adding any animal products.

Can you make jambalaya without a roux?

There are so many ways to make a jambalaya, and there are different opinions on what is traditional or not. Although many jambalaya recipes are made with a dark roux, many other authentic Lousiana recipes are not. 

Can you make jambalaya in the slow cooker?

Yes, and this is an easy way to get a big batch of jambalaya on the table quickly. It might be traditional to cook it in one pot on the stove, but the slow cooker is perfect for busy families who need dinner on the table quickly.

More Vegan Recipes To Try

• Baked Rice
• Spicy Black Beans and Apricots
• Slow Cooker Beans Bourguignon
• Instant Pot Vegetarian Bourguignon
• Yellow Rice and Beans
• Vegan Mexican Red Rice
• Savory Sweet Roasted Butternut Squash Salad