Vegetarian Jambalaya

Vegetarian Jambalaya

Asheley W. 0

"A wonderful spicy jambalaya for those who are vegetarian."

Ingredients 1 h 35 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat canola oil in a large pan over medium heat; cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes. Transfer mixture to a large baking dish.
  3. Bake in preheated oven until rice is tender, about 1 hour.
Tips & Tricks
Insanely Easy Vegetarian Chili

See how to make a simple chili with beans and loads of veggies.


See how to make a spicy jambalaya with chicken and andouille sausage.

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Reviews 4

  1. 6 Ratings


awesome. used tofu instead of the imitation meat products and no celery due to lack of said ingredients but was still great.


We loved this! I didn't use a whole can of hotdogs and only 1 can of FriChik, but it was really good! Next time I will probably use a little less cayenne. And leftovers are good combined with refried beans in a bean/rice burrito.


I love this recipe, and my family does too! Full disclosure: I have used the recipe twice now, but not exactly as written either time. This is what I changed (my daughter is pescetarian): 14 oz. Tofurkey Italian Sausage instead of hot dogs; 1 lbs. raw peeled shrimp instead of vegetarian fried chicken; 1.5 cups wild rice blend instead of 1 cup brown rice; ground thyme instead of dried. Also, the recipe calls for 2 tsp. cajun seasoning; I used 1 tsp of Tony Chacere's Cajun Seasoning, which has a lot of salt, and 1 tsp of creole spices with no salt added, which gives it a little more kick. Also, the first time I used dry rice, which did not cook thoroughly on the top layer, so the second time, I partially cooked the rice first.