Vegetarian Jambalaya-Is this doable?

I don't think you will get the browning or flavor you are looking for but you can always sub whatever vegetarians use instead of protein. Not sure how it would taste but I'm no vegetarian. I've also seen a "black" jambalaya which they put in black eye peas when they put in the rice. Have never tried it but just a thought for you.

Making anything vegetarian/vegan is doable most of the time. I personally have never made one, but am very intrigued.

There are plant-based sausages and meat (check out Beyond Meat, it's chick'n, btw). I'm not sure if you wanted to make more of a completely vegetable jamabalaya or if you wanted to include those.

Vegan Jambalaya
This recipe calls for Tempeh which is good stuff. You can get it at WF and season it to taste however you want. It's got a thick bite to it and can stand it's ground as the meat replacement.

Vegetarian Jambalaya

I may try to make one of these soon. I know they had a "World Peace" something or other a couple weekends downtown and they were serving veg jam.

Really dude?? If this hippie wants to eat jambalaya he needs to suck it up and use his teeth for what evolution designed them for. Chewing meat. While there are different ways of cooking jambalaya the ingredients don't waver much besides some people using shrimp and/or tomatoes. Tighten up.

All it would end up being is rice and veggies in one pot, certainly not worthy of the name or time in fact. If veggies are desired stir fry them. Call Louies and ask Frenchy for the ingredients to put into an omelet and use it.

i've made a vegetable jambalaya. believe the recipe came out of john folse encyclopedia. it was ok, wont do it again..

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Vegetarian Jambalaya-Is this doable?

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Only if you hate America.

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Vegetarian Jambalaya-Is this doable?

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No, why would you even want to?

Veggie Jambalaya

3 tablespoons oil (sunflower, safflower, canola, etc.)
2 cups vegan andouille-style sausage, sliced (about 2 links) See recipe below
2 cups onions, chopped (about 1 large)
1 cup celery, chopped (about 2-3 ribs)
1 cup green pepper, chopped (about 1 medium)
1.5 tablespoons garlic, minced (about 3 cloves)
2 teaspoons paprika
1 teaspoon sea salt
1/2 teaspoon thyme
1/2 teaspoon oregano
a generous sprinkling of freshly ground black pepper
1 bay leaf
1 cup canned tomatoes, diced (drain and reserve juice)
2 cups + 2 tablespoons vegetable broth
1/2 cup tomato juice
2 cups long grain white rice
1/2 14-oz block extra-firm tofu, frozen then defrosted, diced to 1/2-inch cubes

In a 4-5 quart heavy bottomed pot, heat 1.5 tablespoons oil over medium-high heat. Add the sausage slices to brown. When browned, remove sausage and set aside.

Add the remaining 1.5 tablespoons oil to the pot. Add the onions, celery, green pepper, and garlic and saute over medium-high heat until tender, about 12-15 minutes. You can saute them longer – even brown them a little – if you want. Add the paprika, salt, thyme, oregano, black pepper, and bay leaf and saute for an additional minute.

Add the tomatoes, vegetable broth, and tomato juice, and bring to a boil. (You can preheat the broth/juice on the stove while the veggies are sauteing to speed things up.) Before it boils, taste it to make sure the broth is nice and flavorful and add additional seasoning if necessary. Add rice and tofu and gently stir to mix. Cover, turn heat to low, and cook for 20 minutes. About halfway through, remove cover and quickly turn over the rice from top to bottom, immediately replacing the cover when done.


Veggie Andouille sausage.....This is pretty good mixed into dishes. By itself its just ok.

Yield: 4 sausages (recipe can easily be doubled)

Smoked paprika can sometimes be hard to find, so feel free to substitute regular paprika and add a dash of cayenne to give it an extra kick. Liquid smoke can usually be found in the same aisle as barbecue sauce.

1 1/4 cup vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast flakes
2 teaspoons smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
a generous sprinkling of freshly ground black pepper (about 1/8 teaspoon)
1/4 cup chipotle peppers in adobo sauce, drained (i.e., peppers only, not the sauce), coursely chopped
4 cloves garlic, coarsely chopped
1 cup vegetable broth
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon liquid smoke

Combine the dry ingredients (namely, the vital wheat gluten, chickpea flour, nutritional yeast flakes, smoked paprika, oregano, salt, and pepper) in a medium bowl and stir to mix.

Place the chipotle peppers, garlic, and 1/4 cup broth in a blender or food processor and blend until smooth. Add the rest of the ingredients (the remaining 3/4 cup broth, maple syrup, olive oil, soy sauce, tomato paste, and liquid smoke) and blend until smooth.

Add the contents of the blender into the dry ingredients and mix with a fork until wet and dry are incorporated.

Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long – they don’t have to be too perfect – and wrap up in a piece of foil like a Tootsie Roll, twisting the ends.

Place in a steamer basket, cover and steam for 40 minutes.

Dude stop with your bullshite jambalaya threads.