A delightful and easy-to-make vegan version of the classic Jambalaya, featuring plant-based chick’n and chorizo. This one-pan recipe is perfect for a quick, flavorful, and satisfying meal with minimal clean-up, bringing a taste of Louisiana to your kitchen.
Vegan One-Pan Chick'n Jambalaya
A delightful and easy-to-make vegan version of the classic Jambalaya, featuring plant-based chick'n and chorizo. This one-pan recipe is perfect for a quick, flavorful, and satisfying meal with minimal clean-up, bringing a taste of Louisiana to your kitchen.
Ingredients
- 1 tablespoon olive oil
- 200 grams vegan chick'n pieces
- 200 grams vegan chorizo sausage sliced
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 400 grams canned diced tomatoes undrained
- 4 cups vegetable broth
- 1.5 cups long-grain white rice rinsed
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add vegan chick'n pieces and vegan chorizo slices. Cook until lightly browned, about 5-7 minutes. Remove chick'n and chorizo from the pan and set aside.
- Add diced onion, red bell pepper, and celery to the same pan. Sauté until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the canned diced tomatoes, vegetable broth, rinsed long-grain rice, Cajun seasoning, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, scraping any browned bits from the bottom of the pan.
- Return the cooked vegan chick'n and chorizo to the pan, nestling them into the rice mixture. Reduce heat to low, cover the pan tightly, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the bay leaf. Fluff the jambalaya with a fork. Garnish with fresh chopped parsley before serving hot.
Notes
For extra heat, add a pinch of cayenne pepper with the seasonings. Feel free to swap out bell pepper colors or add other quick-cooking vegetables like frozen peas or corn during the last 5 minutes of cooking. Garnish with fresh chopped parsley or cilantro for a burst of freshness.
