Ingredients
Vegetables and Herbs
- Fresh parsley, chopped (for garnish)
- Chopped green/spring onions (for garnish)
- 1 white onion, finely chopped
- 4 garlic cloves, minced
- 2 ribs of celery, chopped
- 1 green bell pepper (or substitute yellow/red/orange), chopped
- 1 jalapeño, finely chopped (seeds removed for less spice)
Spices and Seasonings
- 3 tsp Cajun spice
- 1/4 tsp cayenne powder
- 1 bay leaf
- 1 tsp dried thyme
- 3/4 tsp salt
- Black pepper, to taste
Proteins and Stocks
- 6 vegan chorizo sausages, sliced into 1/2 inch pieces
- 3 cups (750 ml) vegan chicken stock or vegetable stock
Other Ingredients
- 1 can (15 oz/400 g) chopped tomatoes
- 1 tbsp tomato paste
- 1.5 cups (280 g) long grain rice, rinsed until water runs clear
- 2 tbsp oil (for frying)
Instructions
- Heat the oil: Warm 1 tablespoon of oil in a large pan over medium heat to prepare for frying the chorizo.
- Cook the vegan chorizo: Slice the vegan chorizo sausages into 1/2 inch pieces. Fry them in the hot oil for a few minutes on each side until browned and crispy. Remove and transfer to a bowl temporarily.
- Sauté the vegetables: Using the same pan without cleaning, add another tablespoon of oil. Add the finely chopped onion and fry for a few minutes until translucent. Then add the minced garlic, chopped bell pepper, and celery. Continue frying for about 5 minutes until the vegetables are softened and aromatic.
- Add spices and simmer: Stir in the finely chopped jalapeño (with seeds removed if preferred for less heat), Cajun spice, cayenne, bay leaf, and dried thyme. Pour in the vegan chicken or vegetable stock, chopped tomatoes, tomato paste, and the rinsed long grain rice. Bring the mixture to a gentle simmer. Cook uncovered for 20 minutes, stirring gently every 5 minutes to prevent sticking but avoid over stirring to keep the rice texture intact.
- Finish with chorizo and seasoning: In the last 2 minutes of cooking, add the browned vegan chorizo back into the pan. Taste the jambalaya and season with salt and black pepper as needed. Garnish with fresh parsley and chopped green onions before serving.
Notes
- Remove seeds from the jalapeño for a milder jambalaya or keep them in for more heat.
- Rinsing rice until the water runs clear helps prevent excess starch and keeps the jambalaya from becoming too sticky.
- Use vegan chicken stock for a richer flavor or vegetable stock for a lighter option.
- Do not over stir the rice while cooking to maintain the ideal texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
- Diet: Vegan
