Vegan Jambalaya

This vegan jambalaya gets its flavor from tasty vegan sausages and the holy trinity (a Cajun base staple) of onion, bell pepper and celery.  A good dash of creole seasoning and some comfort southern veggies like okra and tomatoes make you not even miss the meat in this Louisiana favorite.

Serving it in a spaghetti squash makes it jam packed with lots of delicious veggies. You’ll love this wonderful plant based, high protein, low carb meal.

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Vegan Jambalaya
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Instructions
  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with tin foil or parchment paper. Microwave spaghetti squash for 2 minutes to make cutting easier (optional). Cut each spaghetti squash through the middle, not stem to end; this will give you longer, twirly noodles resembling spaghetti. Scoop out the seeds.
  2. Brush the insides of the spaghetti squash with 1 tablespoon of oil, then sprinkle with 1/4 teaspoon of salt. Place the spaghetti squash cut side down on baking sheet. Roast until the squash is soft, about 30-45 minutes depending of size of your squash. It will be done when it is pierced easily with a knife and the flesh easily separates from the skin with a fork in a noodle like consistency.
  3. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium high heat. Add the onion and celery and cook about 3 minutes. Then add the sliced red and orange bell peppers and the sliced vegan sausage. Season with creole seasoning and 1/4 teaspoon of salt. Cook, stirring occasionally for about 10-15 minutes, until veggies are soft.
  4. Stir in tomatoes and pickled okra and cook for 1 minute. Remove from heat and stir in parsley.
  5. When squash is ready, use a fork to shred the insides of each squash, and divide the vegan jambalaya filling inside each spaghetti squash. Serve with crushed red pepper flakes if desired.
Recipe Notes

* As an alternative, you can also shred the insides of each spaghetti squash; and with a spoon, scoop the insides completely out of the squash and into individual serving bowls, then top with the vegan jambalaya.

** I personally love the addition of the pickled okra to this dish, but it is easily substituted with raw okra. If you choose this, add them to the pan with the bell peppers in order to cook them thoroughly.

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2 thoughts on “Vegan Jambalaya

  1. Found your Kale and Farro Salad on Earth Fare”s website. Tried it today and loved it. I was introduced to the ‘ancient grain’ farro in Italy and loved its toothy bite. All of the flavors and textures in this recipe came together beautifully. The ‘parmesan’ was quite a surprise and I will use it in other preparations. It’s February and I did not have fresh basil so I improvised and massaged 1 Tbsp. of prepared pesto onto the kale leaves. It worked fine in a pinch, but I always like fresh herbs when possible. I am not Vegan but I can assure everyone this is one easy, hearty,beautiful and flavorful dish.

    1. Wow Pat, so glad you enjoyed it so much. What a great idea to massage some pesto onto the kale to get the basil flavor. Love that you improvised.
      And yes, I love the vegan parmesan so much too. I’m new to it, but seem to be sprinkling it on so many things and find it adds so much flavor to what ever I top it on.

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