Michelle's Vegan Jambalaya Photo

Michelle’s Vegan Jambalaya, Creole Style.

Jambalaya originates in Louisiana and usually has Andouille sausage, chicken, onion, bell pepper, celery, rice, and a spicy kick unique to the region. Many recipes also include shrimp. The difference between Creole jambalaya and Cajun jambalaya is that the Creole version has tomatoes and sometimes tomato sauce as well.

This Creole vegan Jambalaya features homemade vegan Andouille sausage and an excellent chicken substitute. I borrowed the okra found in gumbo to replace the seafood. A slow cooker eliminates your need to tend to the typical boiling and simmering process, freeing up your time to make the fabulous sausage.

This recipe is hot stuff! It’s not so hot that it drowns out the flavors of the food, but it has bite. If you want to tone the spiciness down a bit, reduce the Cajun spice and cayenne pepper, and skip the crushed red pepper in the vegan sausage.


I have adapted recipes for Colleen’s Slow Cooker Jambalaya and Bistro Katie’s recipe for vegan Andouille sausage. The vegan sausage preparation method that Bistro Katie used is from Julie Hasson (see her Spicy Italian Vegetarian Sausage recipe) and Isa Chandra Moskowitz (see her Spicy Pinto Sausage recipe).

How I Made it Vegan

  • I’ve replaced the chicken with Gardein Chick’n Scallopini, which is a fabulous substitute–it’s so good that my omnivorous partner and I enjoy eating it just pan-fried by itself.
  • I replaced the Andouille sausage with vegan Andouille sausage, which I prepare and then pan-fry until browned while the rest of the food is slow cooking. To cut down on the prep time you could order prepackaged vegan Andouille sausage, but I have never tried it and can’t say how good it would be.
  • I’ve replaced the shrimp with okra. Okra is a major ingredient in gumbo, another dish popular in Creole cooking.
  • I replaced the chicken broth with vegetable broth.

Other Changes

Jambalaya has the rice cooked in with the rest of the ingredients, so I took one of the Colleen’s Slow Cooker Jambalaya reviewer’s hints and added 2 cups of instant brown rice to the slow cooker 30 minutes before the end instead of cooking rice separately. Since I pan-fry the vegan sausage, I also add it in just 30 minutes before the end. I’ve added 2 Tbsp of tomato paste for extra flavor.

Bistro Katie’s recipe for vegan Andouille sausage recipe calls for chickpea flour. I’ve substituted soy flour, which is another high protein flour that is easier to find in stores; I’ve tried the recipe with both types of flour and I can’t tell the difference. To more closely imitate the seasonings traditionally used in Andouille sausage, I replaced the oregano with thyme, added more black pepper, added onion powder, added some optional crushed red pepper, and replaced the broth with red wine. The red wine also gives the vegan sausage an incredible deep brown color–these babies look just like meat sausage and taste better too! You certainly wouldn’t want to use a very sweet red wine like port in this recipe, but most red wines are dry enough to work. I had just as much luck with Shiraz as I did with Cabernet Sauvignon.

Vegan Jambalaya with Andouille Sausage and Chicken

Cook Time: 3 hours

Yield: 8-12 servings

Vegan Jambalaya with Andouille Sausage and Chicken


  • 1 (10 ounce) package of Gardein Chick'n Scallopini (4 filets), thawed at room temperature for a few minutes
  • 1 pound frozen, sliced okra
  • 1 (28 ounce) can diced tomatoes and their juice
  • 2 Tbsp tomato paste
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 cup vegetable broth
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp Cajun seasoning
  • 1 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 2 cups instant brown rice
  • Hot sauce for the table (optional)
  • For the vegan Andouille sausage (yields one pound):
  • 1 and 1/4 cup vital wheat gluten (measured by lightly spooning the gluten into the measuring cup, then leveling off with a knife)
  • 1/4 cup soy flour or chickpea flour (also measured by lightly spooning the flour into the measuring cup, then leveling off with a knife)
  • 1/4 cup nutritional yeast flakes
  • 2 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp crushed red pepper (optional)
  • 1/4 cup chipotle peppers in adobo sauce, drained and coarsely chopped
  • 4 large cloves garlic, coarsely chopped
  • 1 cup vegan red wine (all Yellow Tail red wines are currently vegan)
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup (can substitute Agave syrup)
  • 1 Tbsp soy sauce
  • 1 Tbsp tomato paste
  • 1 tsp liquid smoke


    Get the Slow Cooker Started:
  1. Cut the Gardein Chick'n Scallopini filets into 1 inch squares. Add the squares to a slow cooker. I use a 6-quart slow cooker for this recipe.
  2. Add the okra, diced tomatoes and juice, tomato paste, bell pepper, onion, celery, broth, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme to the slow cooker. Add these ingredients in the order listed. Do not stir.
  3. Put the lid on the slow cooker and cook on high heat for 2 hours and 30 minutes, or on low heat for 8 hours.
  4. Meanwhile, prepare the Andouille sausage:
  5. Start heating the water for a steamer basket so that it'll be boiling in a few minutes.
  6. Combine the vital wheat gluten, soy flour, nutritional yeast flakes, smoked paprika, thyme, onion powder, salt, black pepper, and optional crushed red pepper in a medium mixing bowl. Stir to mix.
  7. Put the chipotle peppers, garlic, and 1/4 cup red wine in a blender or food processor and blend until smooth. Add the rest of the sausage ingredients (the remaining 3/4 cup of red wine, and the olive oil, maple syrup, soy sauce, tomato paste, and liquid smoke). Blend until smooth.
  8. Add the contents of the blender or food processor to the medium bowl of dry ingredients. Mix with a fork until wet and dry are incorporated.
  9. Divide the dough into 4 roughly equal pieces. Shape each piece into a roll about 5 inches long. It's okay if they're not perfectly shaped or equal in length. Wrap each roll up in a piece of aluminum foil like a Tootsie Roll, twisting the ends.
  10. Place the rolls into the steamer, cover, and steam for 40 minutes.
  11. Remove the rolls from the steamer and remove the foil.
  12. Finish Up:
  13. Pan-fry the Andouille sausage in a little oil on medium heat, turning them every few minutes until each side gets browned. Remove them from the pan, cut them into 1/2 inch slices, and set aside.
  14. After the slow cooker has been cooking for 2 hours and 30 minutes (if cooking on high) or 8 hours (if cooking on low), add the instant brown rice to the slow cooker and stir it in. Then put the vegan Andouille sausage on top.
  15. Put the lid back on the slow cooker.
  16. If you're cooking on high, cook on high heat for an additional 30 minutes. If you're cooking on low, cook on low heat for an additional 45 minutes. Make sure the rice is done.
  17. Serve warm, with hot sauce to taste.