vegan jambalaya



Before I went vegetarian I was highly carnivorous. I loved meat. I actually thought I still did, until I tried to eat some in preparation for moving to China for a year. I had lost my taste for it. But, before I decided to abstain years ago, I relished in a thick burger, smoky bacon or even the occasional chicken mcnugget (I was so young). I didn’t give up meat because I didn’t like it. I decided that being vegetarian was a way for me to contribute to making the world a better place.

All that being said, I still crave me some meatiness, and I sometimes turn to fake meat to add a little flavor or texture to a dish. One of my favorite options are Tofurky sausages. Any flavor will do really, but I am partial to the Italian variety.

Fake sausages are not the showcase of this dish; rather, they just add a little to the overall composition. The real showcase of this dish should be the savory, spicy melding of multiple flavors and how those flavors go so well with a little white rice.

Vegan Jambalaya


  • 3 tablespoons olive oil
  • 1 medium-sized onion, diced
  • 2 medium-sized garlic cloves, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 cup celery, diced
  • 1 cup okra, washed and chopped
  • 2 Tofurky sausages, sliced into 1/4 inch rounds
  • salt & pepper, to taste
  • 2 bay leaves
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon paprika
  • 2 teaspoons cayenne
  • 1 28 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 1 cup veggie broth (I LOVE Better Than Bouillon, a broth concentrate)
  • 3 tablespoons vegetarian worcestershire
  • 3 splashes Tabasco sauce
  • 1/4 cup red wine vinegar
  • Basmati rice
  • Lemon wedges


  1. Prepare veggies. Heat olive oil in wide, deep saute pan at medium heat.
  2. Saute onions until translucent (about 5 minutes).
  3. Add garlic and stir. Cook another 3 minutes, or until garlic is fragrant.
  4. Add peppers and celery. Cook until soft (about 5 minutes).
  5. Add fake sausages and spices. Cook another 3 minutes.
  6. Add the rest of the ingredients.
  7. Turn up heat to medium-high and bring to a simmer.
  8. Turn heat down to medium and cook uncovered for 15 minutes. Stir occasionally to prevent stew from sticking.
  9. Plate rice and top with jambalaya. Serve with a lemon wedge.

2 Responses to “vegan jambalaya”

  1. 1 Harmony

    I had no idea that Worcestershire sauce wasn’t veggie friendly – that just turned my whole world upside down for a brief moment. I miss dinners at your house – always a treat.

  2. 2 t-m

    This blog rocks! I think you might just save me starvation (again). I’ve been eating pancakes and oatmeal a few too many days in a row. No more! Jambalaya jackpot.

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