Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.Table of ContentsIngredientsHow to Make Vegan Jambalaya Jenné’s Recipe Pro-TipsRecipe VariationsServing SuggestionsStorage Directions More Vegan Soul Food RecipesVegan Jambalaya Recipe This post was originally written on September 18, 2020.

It was updated with new photos and recipe information on January 28, 2025.Today, we will be making one of my soul food favorites: vegan jambalaya! Growing up in the South, traditional jambalaya was a beloved comfort food.Spicy, smoky, hearty, and savory, jambalaya is perfect for Sunday supper in the fall and winter.

Naturally, given my love for this dish, it was high on the list of ones to adapt when I became vegan.I shared a recipe for Jackfruit Jambalaya in my first cookbook.Jackfruit isn’t very filling on it’s own, so I bulk that recipe up with chickpeas.

It’s the bomb! But I dare say, this vegan mushroom jambalaya is even better! I use a mix of meaty mushrooms––shiitake, oyster, and shredded king oyster mushrooms––to make it.The result is an extraordinarily flavorful and meaty veggie jambalaya.Shredded king oyster mushrooms have a texture similar to chicken, while shiitakes and oyster mushrooms have an almost seafood quality to them.

I don’t love that I must use non-vegan terms like meaty and seafood, but I really don’t know how else to describe to you how familiar and authentic this dish is.Finish it

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