Similar to Spanish paella, jambalaya is a popular rice dish across Louisiana. But there is no singular way to make it—Creole jambalaya (usually served in New Orleans, LA) is often made with tomatoes and shrimp, for example, while Cajun versions of the dish tend to feature sausages and vegetables. Some versions of jambalaya opt for a mix of both styles, and it’s always possible to make any iteration using only vegan ingredients. However you choose to make it, jambalaya is a dish bursting with flavor and rich in history. Find out more about the origins of jambalaya below, as well as five ways to make it plant-based.
Where is jambalaya from?
Jambalaya is a distinctly Louisianan dish, but it features many different influences. Some believe it evolved from Spanish paella, which could have been adapted in Louisiana due to the absence of saffron, using tomatoes (in Creole versions) or darker roux-based techniques (in Cajun versions).
However, according to Brittanica, no one can really say for definite where it came from. The publication describes jambalaya as a “mishmash reflective of the various cultures that settled in Louisiana over several centuries.”
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This includes the Spanish, of course, but also the French and West Africa, too. Jambalaya is very similar to jollof, for example, a popular West African dish eaten in Nigeria and Ghana that consists of seasoned rice cooked in sauce.
Can you make jambalaya with plant-based ingredients?
Regardless of how you like to make jambalaya, whether it’s with a rich tomato sauce, seafood, or with tender pieces of sausage, it’s easy to make it plant-based. You can swap in smoked tofu, tempeh, vegan sausage, mushrooms, or even jackfruit for a meaty texture. The dish will retain its signature deep, smoky, and spicy flavors through other ingredients, like smoked paprika, thyme, cayenne, and garlic.
Vegan jambalaya recipes
Keep reading to find out some of our favorite ways to make hearty, flavorful jambalaya using only plant-based ingredients.
Jessica in the Kitchen
1 Vegan Jambalaya With Plant-Based Sausage
In this jambalaya recipe, Jessica Hylton of Jessica in the Kitchen combines Cajun seasoning (think paprika, garlic, onion powder, herbs, and cayenne pepper) with vegan Cajun sausage, basmati rice, and diced tomatoes. It’s loaded with big, delicious flavor, and is the perfect easy, nourishing midweek dish. “It’s a hearty meal that’s flavorful and satisfying,” says Hylton.
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Forks Over Knives
2 Jackfruit Jambalaya
Forks Over Knives opts for tender jackfruit to create a meaty texture in this plant-based version of Creole jambalaya. The dish is not just meaty, it’s also loaded with flavor and nutrition, thanks to ingredients like red kidney beans, Creole seasoning, garlic, and bell peppers. “Jackfruit has a chewy, meaty texture and soaks up the luscious flavors of the sauce as it cooks,” notes the blog.
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Sweet Potato Soul
3 Vegan Jambalaya With Mushrooms
Jenné Claiborne of Sweet Potato Soul makes a vegan jambalaya that is nourishing for the body, but also the soul—given the name, you can count on most of her recipes to do just that. The meaty, umami element comes from mushrooms and vegan sausages, while a splash of Louisiana hot sauce brings an extra spicy kick to the dish. “This classic Louisiana dish is big on flavor, simple to prep, and made in one pan,” says Claiborne.
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Sharon Palmer
4 Vegan Jambalaya With Red Beans and Okra
Instead of vegan meat, Sharon Palmer, RD, opts to include beans and okra, two southern plant-based staples, in her tasty version of plant-based jambalaya. It’s a healthy dish that is packed with flavor, thanks to the addition of spices like sweet paprika and cayenne pepper alongside hot sauce, garlic, onions, and bell peppers. I love to serve this one-pot meal with a crusty whole wheat baguette and a crisp salad,” says Palmer. “And the leftovers are wonderful the next day too!”
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Feed Me Phoebe
5 Vegan Brown Rice Jambalaya With Black Eyed Peas and Collards
Two more southern favorites, collard greens and black-eyed peas, are the stars of the show in this hearty brown rice jambalaya from Feed Me Phoebe. It’s gluten-free, packed with nutrients, and doesn’t skip on flavor—basically, it ticks all the boxes. “Don’t be intimidated by the ingredient list or the cook time, the prep is fairly straightforward and simple,” advises recipe creator Phoebe Lapine.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
