Are you looking for a delicious, vegetarian spin on a savory meal? Try making our vegetarian jambalaya! Our Vegetarian Jambalaya is full of flavor that compliment cauliflower rice and steamed green beans. There’s nothing as satisfying as eating a super tasty, fast, and nutritious vegetarian meal prep recipe! This is the perfect vegetarian meal for beginner vegetarians, and those who’ve been vegetarian for years. The comforting flavors and meal heartiness from our vegetarian jambalaya leaves everyone wanting more!
Fun fact: Jambalaya originated in South Louisiana and has its origins in French and Spanish cuisines, especially the paella and jambalaya Spanish dish.
This veggie-packed jambalaya is a plant-based delight with a meaty vegetarian sausage adding protein and spicy cajun-style seasoning. Use your favorite plant-based bratwurst or andouille sausage to compliment the flavors of the dish.
How long will Vegetarian Jambalaya last for?
Vegetarian Jambalaya will keep fresh for about 3-4 days in the refrigerator, along with the sides. For maximum freshness, store this vegetarian meal prep recipe in our three-compartment Good Cook® meal prep container. You can also store the Jambalaya and sides separately in single-compartment meal prep containers. Reheat your vegetarian Jambalaya meal by steaming, microwaving, or stove top in a pan.
Can Vegetarian Jambalaya be frozen?
You can freeze vegetarian Jambalaya for about 2-3 months. Just be sure to freeze the Jambalaya and sides separately, in freezer bags or freezer-friendly storage containers. Freezing the meal in parts ensures that the legumes and veggies maintain their taste and texture. Sausages and some veggies may become flabby when reheated. So if you plan on freezing this vegetarian meal prep recipe, don’t cook the sausage and vegetables all the way through.
Vegetarian Jambalaya Ingredients:
For Jambalaya
- 2 tablespoon olive oil
- 2 links vegetarian (gluten-free) sausage, (Bratwurst flavor from Beyond Meat)
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- 1 cup vegetable stock
- ¼ cup tomato paste
- 2 tablespoon hot sauce
- 1 ½ tsp Paleo Pink Powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen chopped okra
For Serving
- 4 cups cooked cauliflower rice
- 4 cups steamed green beans
- Salt and pepper to taste
How do you make Vegetarian Jambalaya?
This vegetarian meal prep recipe brings forth a medley of fresh and flavorful ingredients that leave that tantalizing feel with each bite. You’d think that such an intricate meal takes forever to cook and prep, right? Well, not our vegetarian Jambalaya! It’s an easy-to-make meal prep recipe that is ready in under one hour.
Let’s start by cooking the sausage. We use gluten-free sausage by Beyond Meat because it tastes just like a restaurant-style Bratwurst! To cook the sausage, heat olive oil over medium heat in a Dutch oven or large skillet. Add the entire sausage links to your heated skillet. Keep turning the sausage links in the pan for about 6-8 minutes until they brown. Once fully browned, set the sausage aside to cool for a few minutes before slicing. Next, put onion, carrots, bell pepper, and celery into the oiled skillet or pan and sauté for 5 minutes while stirring regularly. Then add vegetable stock, tomato paste, hot sauce, Paleo Pink Powder seasoning, oregano, and thyme to the pan. Bring everything to a simmer and cook for 18-20 minutes stirring occasionally. You’ll know the combination is done when the vegetable stock is absorbed and carrots are tender. Finish cooking by stirring in sliced sausage and okra, then cook for an additional five minutes. That’s the last step and your vegetarian Jambalaya is ready for plating!
Be sure to cook the sides while cooking the Jambalaya so everything finishes together. Unless you have a batch of cauliflower rice already prepared. We have a standalone recipe for cauliflower rice here.
How to portion Vegetarian Jambalaya?
Divide the vegetarian Jambalaya meal prep recipe into four of our Good Cook Meal Prep 3 Compartments containers. Put the cauliflower rice and steamed green beans into each of the 1-cup compartments, and put the Jambalaya into the 2-cup compartments.
More Vegetarian meal prep recipes:
We have so many vegetarian meal prep recipes for breakfast, lunch, and dinner! Here are a few to get you started.
Cajun Sausage Breakfast Scramble
Vegetarian Chorizo and Quinoa Stuffed Peppers
Vegetarian Italian Sausage Egg Cups
Vegetarian Cobb Salad Meal Prep
Also check out:
6 Vegetarian Meal Prep Ideas for Next Week
Buffet Style Meal Prepping: Vegetarian
Other tips for making Vegetarian Jambalaya:
- You can substitute the sausages with chickpeas or kidney beans to switch things up and keep the meal gluten-free.
- Use spices and legumes or veggies of your preference. Thyme, oregano, and red pepper flakes are traditional flavor suggestions.
- Feel free to use fresh okra instead of frozen okra.
- Use soy sauce or Tamari sauce as a salt replacement.
Ingredients
For Jambalaya
- 2 tablespoon olive oil
- 2 links vegetarian gluten-free sausage, (Bratwurst flavor from Beyond Meat)
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- 1 cup vegetable stock
- ¼ cup tomato paste
- 2 tablespoon hot sauce
- 1 ½ teaspoon Paleo Pink Powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen chopped okra
For Serving
- 4 cups cooked cauliflower rice
- 4 cups steamed green beans
- Salt and pepper to taste
Instructions
- Heat olive oil over medium heat in a Dutch oven or large skillet. Brown sausage for 6-8 minutes, turning regularly. Set sausage aside to cool for a few minutes, then slice into thin slices.
- Add celery, bell pepper, carrots, and onion to oil and sauté for 5 minutes, stirring regularly. Add vegetable stock, tomato paste, hot sauce, Paleo Pink Powder seasoning, oregano, and thyme to the pan. Bring to a simmer and cook for 18-20 minutes, until stock reduces and carrots are tender stirring occasionally.
- Stir in sliced sausage and okra. Cook 5 minutes longer.
