Vegan Jambalaya is just the right meal for a cold fall or winter evening. This slow cooker recipe pairs perfectly with salad and a glass of wine.
Vegan Jambalaya can be as spicy as you want.
November is Vegan Awareness Month, and I’m sharing this jumping Vegan Jambalaya recipe with you. It takes just a few minutes to put together and then you let the flavors meld in the slow cooker all day. Yum! Although I’m not vegetarian, I love to eat vegetarian meals a few times a week. We rotate our foods so we aren’t eating the same ones every day. Do you do that? This meal is not only vegan, it’s gluten free. Gluten and dairy both create health problems for me, so I avoid them if at all possible.
The original recipe comes from Fresh from the Vegetarian Slow Cooker (affiliate link) by Robin Robertson. Robertson’s recipe calls for kidney beans, but since they do not agree with me, I substituted black beans. The recipe also called for cooking the green peppers with the onions and putting them in the slow cooker right away. I saved about half of the onions and green peppers (after cooking) and added them a few minutes before serving. That kept them just a little crisp, too. Serve over rice, if desired. Add a Green Salad or some Wilted Kale and you have an amazing supper.
What You Need
You will need a knife, cutting board, sauté pan, colander, measuring cups and spoons, and a slow cooker. Get yourself the best tools you can afford and you’ll never be sorry.
Vegan Jambalaya Recipe
Vegan Jambalaya Recipe
Jambalaya made with beans and vegan sausages.
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 1 medium green bell pepper (seeded and chopped)
- 1 rib celery (chopped)
- 2 cloves garlic (minced)
- 1½ cups black beans (cooked and rinsed, or one can)
- 1½ cups chick peas (or black-eyed peas, cooked and rinsed or one can)
- 1½ cups crushed tomatoes (one can)
- 1½ cups diced tomatoes (one can)
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon freshly ground black pepper
- 8 links vegetarian sausage (cut into 1-inch pieces)
- Tabasco sauce (to taste)
Heat the oil in a large skillet over medium heat.
Add the onion, green pepper, celery and garlic. Cook about 5-7 minutes until softened.
Transfer half of this mixture to an oiled crockpot (slow cooker). Save the other half to add near the end of the cooking time.
Add the beans (rinsed and drained) and spices. Stir and cover.
Cook on low for 6 to 8 hours.
Brown the sausages (cut in bite-sized pieces) over medium heat and add them to the jambalaya.
Add a few drops of Tabasco sauce. Stir.
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.
Serve over rice (if desired) with additional hot sauce available for individuals to add to their own meals.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop October 5, 2011 and updated November 16, 2020.