This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It’s super easy to make, so delicious, and packed with nutrients!


  1. 1 red onion, chopped
  2. 3 cloves of garlic, minced
  3. 1 red bell pepper, cut into medium-sized chunks
  4. 2 stalks of celery, chopped
  5. 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
  6. 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
  7. 1 can (14 oz) crushed tomatoes, drained
  8. 1 can (14 oz) kidney beans, drained
  9. 2 teaspoons dried oregano
  10. 1 teaspoon dried basil
  11. 1 teaspoon Cajun seasoning
  12. 1 teaspoon smoked paprika powder
  13. 2 tablespoons soy sauce
  14. 1 teaspoon Tabasco
  15. salt, to taste
  16. cayenne pepper, to taste
  17. 2 green onions, cut into rings
  18. 1/2 cup fresh parsley, chopped


  1. In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
  2. Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.