Smoky Vegan Jambalaya

This Smoky Vegan Jambalaya brings all the bold, smoky, spicy flavor of classic Louisiana comfort food to your table without a scrap of meat, fish, or dairy. Sliced plant-based smoky sausage links are seared until browned, then simmered together with the holy trinity of Cajun cooking — onion, celery, and bell pepper — along with fire-roasted tomatoes, rice, and a hearty blend of smoked paprika, cayenne, thyme, and oregano. The rice cooks right in the pot, soaking up all that savory, smoky broth for a deeply satisfying one-pan dinner. Perfect for busy weeknights or a hearty weekend gathering, this jambalaya is naturally dairy-free, egg-free, and easily made gluten-free by using a certified gluten-free vegan sausage. It's a nutrient-dense meal packed with fiber-rich vegetables and plant protein, finished with fresh parsley and a squeeze of lemon for brightness. Serve it straight from the pot with hot sauce on the side for those who like an extra kick.

Ingredients

• 2 packages (12 oz each)Vegan smoky sausage links, sliced into rounds
• 3 tbspolive oil
• 1 largeyellow onion, diced
• 1 largegreen bell pepper, diced
• 1 largered bell pepper, diced
• 3 stalkscelery, diced
• 4 clovesgarlic, minced
• 1 can (14.5 oz)Fire-roasted diced tomatoes
• 2 tbsptomato paste
• 1.5 cupslong-grain white rice, rinsed
• 3 cupsvegetable broth
• 2 tspsmoked paprika
• 0.5 tspcayenne pepper, adjust to taste
• 1 tspdried thyme
• 1 tspdried oregano
• 2bay leaves
• 1 tspsalt, to taste
• 0.5 tspblack pepper
• 0.25 cupfresh parsley, chopped, for garnish
• 1lemon, cut into wedges
• Hot sauce, optional, for serving

Method

No instructions listed.