This vegan take of the classic chicken & chorizo Jambalaya is indistinguishable from the real dish when using good quality sausage and chicken replacement.
Questa ricetta è disponibile anche in italiano.
Hey there, foodies! Are you ready for a culinary adventure that bursts with flavour and satisfies your cravings? Today, I'm thrilled to share with you one of my plant-based recipes I'm most proud about: Jambalaya!
But not just any Jambalaya – this one is entirely plant-based and incredibly delicious.
What is Jambalaya?
My husband absolutely loves paella and all Spanish-inspired rice dishes in general and as it happens jambalaya is something I myself have wanted to try for many years but just never got around to doing so what better time like now?
Jambalaya was historically an attempt to recreate paella in the city of New Orleans where the spice saffron was not easily available and as a result traditional paella was not possible. This led to a variety of attempts to create a cheaper more readily available variation on the tradition Spanish dish.
Jambalaya is paellas' younger sister, dressed up in a different clothes and in many ways they are the same but importantly with enough differences to make them two individual dishes. Both are spicy rice dishes with paprika spices, vegetables and traditionally meats of sausage and chicken, of course I will be and you can also keep it vegan with the now many options on the market*.
I was so happy with the result and my husband assures me it was indistinguishable from the real dish, and while this does require a good quality sausage and chicken replacement the dish as a whole was very warming and satisfying, something that during the winter in the UK I can promise is very comforting to have.
The real benefit of this dish though is that it suits any season, being a dish traditionally eaten in warmer climates it works as a summer dish as much as it compliments sitting in doors, all cosy and toasty during the colder months.
The Perfect Plant-Based Twist
Jambalaya is a classic Creole dish known for its bold flavors and rich textures. Traditionally made with meat, seafood, and rice, I've put a plant-based spin on this iconic dish that's just as satisfying and flavourful.
Key Ingredients for Success
To create this mouth-watering Plant-Based Jambalaya, you'll need a medley of colourful vegetables like bell peppers, onions, and celery, along with hearty ingredients like diced tomatoes, vegetable broth and a blend of herbs and spices. And of course, don't forget the star of the show – rice!
Cooking Up a Storm
Start by sautéing the veggies until they're tender and fragrant, then add in the diced tomatoes, vegetable broth, rice and seasoning. Let everything simmer together until the rice is cooked through and has absorbed all the delicious flavours.
Flavour Explosion
The beauty of Jambalaya lies in its versatility – you can customize it with your favourite veggies and spices to suit your taste preferences. Add some extra heat with a sprinkle of cayenne pepper or toss in some vegan sausage for a heartier dish.
Serving Up Deliciousness
Once your Plant-Based Jambalaya is ready, serve it up piping hot and garnish with fresh herbs like parsley or green onions for a pop of colour and freshness. Pair it with a side of crusty bread or a simple green salad for a complete and satisfying meal.
Why Plant-Based?
Choosing plant-based meals like this Plant-Based Jambalaya is not only delicious but also a great way to incorporate more vegetables into your diet while reducing your carbon footprint. Plus, it's incredibly budget-friendly and versatile – perfect for meal prep or feeding a crowd.
Give it a Try!
So, what are you waiting for? Dive into a bowl of flavour-packed Plant-Based Jambalaya and experience the magic of Creole cuisine in the comfort of your own home. Trust me, once you try this recipe, you'll be hooked!
Share Your Creations
If you whip up a batch of this Plant-Based Jambalaya, be sure to snap a photo and share it with us on social media. We'd love to see your delicious creations and hear how much you enjoyed this flavourful dish.
*The meat substitutes I used for this dish:
- The "chorizo" is store bought chorizo "shroomdogs" (from Sainsbury's, UK). Alternatively you can make your own sausages following my recipes:
- Italian Style Sausages (seitan based)
- Gluten Free Homemade Sausages - The "chicken" pieces are the "No-Chick"'s (from the chain "Iceland", UK), which are identical to the ones from the brand "Oumph". Alternatively you can make a gluten free version of them following the recipe of my turkey(less) loaf. Plant Based Jambalaya
Plant Based Jambalaya Recipe
Ingredients:
700 g Water
320 g Long Grain Rice
200 g Mock Chicken Pieces (I used Iceland's No-Chick Strips)
4 Chorizo Style Sausages (I used Sainsbury's Chorizo Shroomdogs)
400 g Chopped Tomatoes (1 can)
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion
3 tablespoon Olive Oil
2 tablespoon Vegan Worcester Sauce
2 tablespoon Vegetable Stock Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Oregano
1 teaspoon Black Pepper
1 teaspoon Smoked Paprika
½ teaspoon Chilli Flakes
½ teaspoon Cayenne Pepper
Fresh Thyme
Salt
Spring Onion (to garnish)
Fresh Parsley (to garnish)
Method:
In a pan roast "chicken" and sliced chorizo "sausages" in 1 tablespoon of olive oil until caramelized. Set aside.
Add the remaining 2 tablespoon of olive oil, chopped onions and peppers to the same pan.
Stir fry for 5-7 minutes. Add all the spices and let them infuse the veggies for a couple of minutes, then add Worcester sauce, chopped tomatoes, rice and roasted "chicken and chorizo".
Cover with boiling water, add the stock and simmer for 20-30 minutes, stirring occasionally.
Season with extra spices, salt and pepper, garnish with freshly chopped parsley and spring onion and serve immediately.
If you like this recipe why not try this comforting vegan British Dumpling Stew or this delicious Courgette and Potato Bake!
Melisa
Oh my god, this recipe was so ridiculously tasty!! It was definitely a can’t-believe-it’s-vegan dish!! 100% recommend!
Kathryn James
I stumbled on this recipe while trying to find inspiration for using my chorizo shroomdogs and must have made it a dozen times since then. It tastes amazing, is easy to make and a good batch cook to portion out for lunches through the week too.