Plant Based Jambalaya

Mardi Gras celebrations have Jambalaya!
We have Plant Based Jambalaya with Veggie Sausage and it is a delicious variation on the New Orleans favorite.

Plant Based Jambalaya

Recipe by Leslie Indigo Alison


Prep time


Cooking time






  • 1 Green pepper diced

  • 1 Red pepper diced

  • 2 stalks Celery diced

  • 1 Carrot diced

  • 1/2 White onion diced

  • 2 cans Red beans (or make fresh from dried red beans)

  • 2 cups Rice (white or brown)

  • 4 cups Vegetable broth or water

  • 1 can Chopped tomatoes

  • 4 Roma tomatoes, fresh, chopped rough (if available)

  • 4 tablespoons Creole Seasoning

  • 3 bay leaves

  • 1 package Veggie Sausage (Tofurkey brand works great in this recipe)

  • Salt and black pepper to taste

  • Hot red pepper flakes to taste

  • Fresh Parsley as garnish


  • Saute celery, onion, carrot in saucepan until tender and golden brown, adding in green and red pepper after 3-5 minutes
  • Add tomatoes and stir until well mixed. Then add in Creole seasoning and stir.
  • Pour in red beans and rice and add the water or vegetable broth.
  • Mix everything together until well covered in broth and add bay leaves.
  • Cover and simmer for 20 minutes or until rice is well cooked and tender
  • In a separate pan, chop and saute the veggie sausage until brown
  • Right before ready to serve, remove the bay leaves and add the veggie sausage
  • Serve immediately. Sprinkle with fresh parsley if you like as garnish and lightly salt with coarse salt.

Rating: 5 out of 5.

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