This one-pot meal is adapted from my Creole grandmother's recipe. When veganizing recipes it’s really important to find ways to add tons of seasoning (and love) to your plant-based dish. For this smoky vegan jambalaya, I do include plant-based sausage, which brings a lot of that Creole nostalgia, but I also create a smoky, spicy broth so that every grain of rice is penetrated with an explosion of flavor. Toasting the rice in the pot with the vegetables first, instead of just adding it to the simmering liquid, infuses the rice with flavor and also results in fluffy, separate grains.

　　This recipe was excerpted from 'Unbelievably Vegan' by Charity Morgan. Buy the full book on Amazon. This plant-based jambalaya appears in our Vegan Comfort Food Meal Plan for 2023. Click through for more vegan recipe inspiration →

　　

Ingredients

Serves 10

　　

For the Smoke Signal

1 Tbsp. vegan Worcestershire sauce or liquid aminos

　　1 Tbsp. hickory liquid smoke

　　1 tsp. hickory-smoked salt

　　½ tsp. smoked paprika

　　¹⁄8 tsp. hot sauce (I like Tabasco)

　　

For the Creole-Cajun Seasoning

6 Tbsp. sweet paprika

　　2 Tbsp. onion powder

　　2 Tbsp. garlic powder

　　1 Tbsp. dried thyme

　　1 Tbsp. fine pink Himalayan salt, or to taste

　　2 tsp. ground black pepper

　　2 sap. ground white pepper

　　1½ tsp. dried oregano

　　1½ tsp. ground cayenne pepper (use ¾ tsp. if you don’t like heat)

　　1 tsp. smoked paprika (optional)

　　

For the vegan jambalaya

6 cups Chik’n Broth or any vegetable broth

　　2 tsp. hot sauce (I like Louisiana-style)

　　1 recipe (2 Tbsp.) Smoke Signal

　　3 Tbsp. neutral oil, such as avocado or grapeseed

　　1 (14-ounce) package plant-based andouille sausage or any plant-based sausage, or smoked tofu, sliced

　　3 celery stalks, chopped

　　1 yellow onion, chopped

　　1 green bell pepper, stemmed, seeded, and chopped

　　3 cups long-grain white rice

　　3 garlic cloves, minced

　　1 Tbsp. Creole-Cajun Seasoning

　　1 (14-ounce) can diced tomatoes and their liquid, or 2 cups chopped fresh tomatoes

　　2 bay leaves

　　3 scallions (green and white parts), sliced

　　½ tsp. fine pink Himalayan salt, or to taste

　　¼ tsp. ground black pepper

　　Chopped fresh flat-leaf parsley or more sliced scallions, for garnish

　　

Make the Smoke Signal

Step 1

In a small bowl, combine the Worcestershire sauce, liquid smoke, hickory-smoked salt, paprika, and hot sauce. Stir well to combine and make sure the sugar and salt are dissolved. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

　　

Make the Creole Cajun Seasoning

Step 2

In a small bowl, combine the sweet paprika, onion powder, garlic powder, thyme, salt, black pepper, white pepper, oregano, cayenne, and smoked paprika (if using). Use immediately or store in an airtight container in a cool dry place for up to 6 months. Stir or shake before using.

　　

Make the jambalaya

Step 3

In a medium bowl, combine the broth, hot sauce, and Smoke Signal; set aside.

　　

Step 4

Heat a large pot or Dutch oven over medium-high heat. When very hot, add 2 tablespoons of the oil. Once the oil is hot and shimmering, add the sausage. Cook, stirring occasionally, until the edges are crisp, 3 to 5 minutes. Transfer to a plate.

　　

Step 5

To the same pot, add the remaining 1 tablespoon oil along with the celery, onion, and bell pepper.

　　Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Add the rice and cook, stirring frequently, until toasted, 3 to 5 minutes.

　　

Step 6

Add the garlic and Creole-Cajun Seasoning and sauté until fragrant, 30 to 60 seconds. Add the broth mixture, tomatoes, bay leaves, sausage, scallions, salt, and pepper. Stir, then cover and bring to a simmer. Reduce the heat to medium-low and cook until the rice is tender, 30 to 35 minutes. Remove from the heat and let stand, covered, for 10 minutes. Discard the bay leaves. Garnish with parsley or scallions and serve.

　　Reprinted with permission from Unbelievably Vegan by Charity Morgan. Copyright © 2022. Photographs by Emily Dorio. Published by Clarkson Potter, an imprint of Penguin Random House. Buy the full book from Amazon or Penguin Random House.